Ingredients
Scale
- 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