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04 Nov, 2021

Squash stuffed with spiced beans and a cashew cream

This makes for the perfect plant-based centrepiece. Packed with vital nutrients and fibre, as well as depths of sweet, smoky and nutty flavours, you'll be wanting to make this on repeat this winter. We would suggest an accompaniment of sautéed cavolo nero for extra dark leafy seasonal greens.


Serves 2


  • 1 butternut squash, cut down the middle to make two halves
  • 200g cannellini beans
  • 200g chickpeas
  • 1 1/2 red onions, diced
  • 2 garlic cloves, crushed
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/2 tsp Malden salt
  • Pinch cracked black pepper
  • Handful of coriander, chopped

For the cashew cream:

  • 100g cashews, soaked in boiling water for 10 minutes
  • 50 ml water
  • 50 ml rapeseed oil
  • 1/2 tsp Malden salt
  • Pinch cracked black pepper


  1. Preheat your oven to 200 degrees celsius.
  2. Roast your squash halves on a baking tray with a drizzle of olive oil and pinch of salt and pepper for 45 minutes until completely softened and slightly caramelised.
  3. While the squash is roasting, sauté your onions (reserving half of the onion for later) and garlic on a hob for 2-3 minutes until softened before adding the spices and cooking for a further minute. Add a splash of water if the spices start to stick to the pan. Add the drained cannellini beans and chickpeas and stir until coated with the spices.
  4. Make the cashew cream by blending all the ingredients together until smooth and velvety.
  5. Plate up starting with the squash and filling the hollow with the spiced beans. Drizzle over your cashew cream and finish with some chopped coriander and leftover red onion.