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Hearty, meaty and extra delicious stuffed squash with walnut and beans.
Vegan stuffed squash filled with walnuts, black olives, beans and spices. One of those recipes that pleases everyone – yes, meat lovers too! It’s a must try! The soft and sweet roasted squash and the chewy, hearty and slightly spicy filling makes an extremely decadent yet simple meal. Oh, aren’t these squash pieces just so pretty? I love love love them!
This recipe is one of my absolute favourites this season. Pumpkins and squashes are extremely versatile, this just always amazes me. I love pumpkin soups, salads, burgers, pastas, hummus, pizza, flans and puddings. And now these stuffed slices! You can get extra creative with this recipe: just play around and use different types of squashes, nuts, herbs, vegan cheeses and beans. Keep the squash whole or cut into even smaller pieces. Drizzle with balsamic glaze or Sriracha or pesto or cashew cream. Then serve with a green salad, quinoa or roasted veggies…The best thing about making this stuffed squash is that it’s gonna be amazing, no matter what. Amazing and crazy easy to make.
Stuffed Squash with Walnut and Beans
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
- 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
- 1/2 lemon, juice
- 1 lime, juice
- 1 tbsp walnut oil
- 1/4 cup of garden cress
- 1 tbsp balsamic glaze
- salt, pepper
Instructions
- 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.
- 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.
- Spoon walnut mixture into the cavities of the squash and place back in the oven for 5 more minutes.
- Drizzle squash pieces with balsamic glaze and garnish with garden cress. Serve warm. Enjoy!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main
- Cuisine: Vegan
May just make me buy some walnuts 😉 Not my favorite nut (my least), but there looks amazing!
Thanks!
I think it would be actually also great with other nuts 😉
I adore pumpkin and squash too and I use it all the time! The one you used has such a vibrant colour. So beautiful <3 and this filling sounds delicious. I imagine the walnuts give it a great texture!
Thanks, Hannah 🙂
Squash is one of my favorite winter foods. This looks absolutely beautiful, Evi. And so healthy!
Thank you, Linda 🙂
I wish I could eat walnuts every day! Unfortunately it’s way beyond my budget 🙁
What can I use instead?
Hi Jeanine,
Walnuts are also really expensive here, luckily my parents have a walnut tree at home and gave me huge bags of walnuts, so my freezer is filled with them 🙂
I think you could substitute walnuts with any other nuts or seeds, or for the most delicious result I would use a combination of different nuts. And for an even cheaper version you could use tofu or mushrooms as well. It won’t taste the same, but definitely good!
Ooooh, that sounds delicious, especially with the sage in there. Sage and squash are my absolute favorite pairing. I actually grow sage and butternut squash every summer just so I can cook them together 🙂 Never tried a stuffed squash like this, but I love the idea.
Wow, you grow squash? It’s so cool, I am totally jealous! I only have fresh herbs on my balcony but I would love to have some veggies too 🙂
Whoaaa, this looks good :O Gorgeous photos. Pinned!
Thank you 🙂
The color of squash is just so beautiful, don’t you think? 🙂 It creates such a nice contrast with the “meats” you made for the stuffing. I’m literally sitting here, looking at my bowl of oatmeal and willing it to turn into this instead. Haha. Erm… send some over? It’s only a couple thousand miles! No biggie. 😉 I’m loving that you created such a rich and hearty stuffing with walnuts, black olives and more. Did I tell you how much I LOVE black olives?? Erik totally hates them, but that’s his loss. Lol. Glad I didn’t miss this post Evi! Have a great weekend. Pinning! xo
Thank you so much!
Once again I have to say that you are so lucky with Erik! I wish I had a boyfriend who doesn’t like my favourite foods, so I could eat them all alone 😀
Unfortunately we like the same stuffs and sometimes seriously fight for the last bite. Especially with olives 😀
So tasty! Love it! My daughter gave me a kuri squash from her garden and I didn’t know what to do with it. Tried this recipe and now I want more!
Hi Georgia,
Thanks for the great feedback, I’m really happy you enjoyed the recipe 🙂