Stuffed Squash with Walnut and Beans
Cuisine: Vegan
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
  • 1 large squash (I used red kuri squash)
  • 1 cup of walnuts
  • 1 cup of cooked beans (I used navy beans)
  • 15 fresh sage leaves
  • 1 bunch of fresh basil
  • 1 tsp red pepper flakes
  • 10 pitted black olives
  • 3 cloves of garlic
  • ½ lemon, juice
  • 1 lime, juice
  • 1 tbsp walnut oil
  • ¼ cup of garden cress
  • 1 tbsp balsamic glaze
  • salt, pepper
  1. Cut squash into 4 pieces and scoop out seeds and stringy bits with a spoon. Bake for about 40 minutes at 200°C/400°F.
  2. Meanwhile add walnuts, beans of your choice, sage, basil, chili, olives, garlic, lemon and lime juice, oil, salt and pepper to a food processor and pulse until roughly chopped. Make sure to leave texture.
  3. Spoon walnut mixture into the cavities of the squash and place back in the oven for 5 more minutes.
  4. Drizzle squash pieces with balsamic glaze and garnish with garden cress. Serve warm. Enjoy!
Recipe by Green Evi at