Can basil, sage, walnut, and navy bean stuffed squash [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is basil, sage, walnut, and navy bean stuffed squash [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does basil, sage, walnut, and navy bean stuffed squash [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

10 years ago

Basil, Sage, Walnut, and Navy Bean Stuffed Squash
[Vegan]

EO By: Evi Oravecz

Author Bio

I am Evi, a Hungarian photographer and cooking enthusiast currently living in Hamburg, Germany. I... Read More

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Basil, Sage, Walnut, and Navy Bean Stuffed Squash

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Squash

Basil, Sage, Walnut, and Navy Bean Stuffed Squash [Vegan]

Dairy Free

This recipe for roasted stuffed squash is filled with walnuts, black olives, beans, fresh herbs, and spices will please everyone. The soft and sweet roasted squash and the chewy, hearty, and slightly spicy filling makes an extremely decadent, yet simple meal. It's a must-try that'll turn into a household favorite!

Ingredients You Need for Basil, Sage, Walnut, and Navy Bean Stuffed Squash [Vegan]

1 large squash (such as red kuri squash)
1 cup of walnuts
1 cup of cooked navy beans
15 fresh sage leaves
1 bunch of fresh basil
1 teaspoon red pepper flakes
10 pitted black olives
3 cloves of garlic
1/2 lemon, juice
1 lime, juice
1 tablespoon walnut oil
1/4 cup of garden cress
1 tablespoon balsamic glaze
Salt and pepper, to taste

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How to Prepare Basil, Sage, Walnut, and Navy Bean Stuffed Squash [Vegan]

Cut squash into 4 pieces and scoop out seeds and stringy bits with a spoon. Bake for about 40 minutes at 400°F.
Meanwhile, add walnuts, navy beans, 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 a crumbly 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.