Recipes/ Side Dishes

No-Waste Roasted Squash With Walnut Puree

An irresistible No-Waste Roasted Squash With Walnut Puree! Served with fresh rocket, this dish makes the perfect side dish for the dinner table.
The walnut puree packs a punch and brings the whole dish together.

In this dish, roasted squash and the lovely flavoring ingredients are cooked up in the oven, then blitzed to perfection for a nice rich spread. No waste in this recipe, as we use the peelings of the squash to make the puree.

Recently, I have been really invested in no-waste living. I just think it’s absolutely amazing, using everything you got, and make the most of what you are given. There is always a way of preparing the vegetable bits we don’t seem to like into delicious goodness. And that’s exactly what I have done here.

No-Waste Roasted Squash With Walnut Puree

Here are some fun ideas for serving this dish with:

  • Served warm alongside some sticky black sesame tofu
  • Chill in the fridge, toss in some chickpeas and take it with you for lunch at work.
  • Stir in your favorite protein to make it a full meal.

How do you like to eat your butternut squash? I like making soups out of it too!

Do let me know how you found these No-Waste Roasted Squash With Walnut Puree if you do try them though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

No-Waste Roasted Squash With Walnut Puree

An irresistible No-Waste Roasted Squash With Walnut Puree! Served with fresh rocket, this dish makes the perfect side dish for the dinner table.
Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 4
Calories 201 kcal


  • 1 kg of butternut squash about two cups
  • 1 medium white onion halved and sliced
  • 4 garlic cloves peeled left whole
  • 1 medium red hot chilli deseeded and roughly diced
  • a large spring of thyme or rosemary leaves picked from the stems
  • 2 tbsp of olive oil
  • 1 cup/100g of walnuts
  • 1 tbsp of balsamic vinegar
  • 1/4 tsp of salt + black pepper to taste
  • 2 handfuls of fresh rockets to serve


  • Preheat the oven to 375F/190C/Fan 170c/ Gas 5.
  • Cut the squash in half. Scoop off the seeds from both halves, then remove the peel, and safe half of it.
  • Cut the squash into wedges about 3cm wide at the outer edge. Put them onto a large roasting tray.
  • Scatter the onion over the squash, followed by the garlic, chili, and rosemary. Trickle the oil all over, season with the salt and pepper, and toss everything together.
  • Roast in the oven for about 40 minutes. Scatter the walnuts on top, then return in the oven for 8 more minutes.
  • Add the kept squash peeling, the walnuts, the roasted chilies, garlic, and half the onion onto a food processor. Add the balsamic vinegar then blitz until a coarse puree.
  • To serve, dollop the walnut/squash puree, followed by the roasted squash wedges, and top with the fresh rocket. Enjoy.


Keep in an air-tight container in the fridge for up to 3 days.


Serving: 1servingFiber: 4.5gCalories: 201kcalFat: 8.9gProtein: 2.3gCarbohydrates: 21g
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