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.
- 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
- 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!