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…
Keywords
- salt
- pinch
- cashew
- minutes
- pepper
- cream
- water
- malden
- cracked
- black
- chopped
- beans
- coriander
- 200g
- halves
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Cooking tools:
- Blender
- Kitchen scale
- Oven
- Baking sheet
- Stove
- Skillet
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Kettle
- Plate
Ingredients
- 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
- 100g cashews, soaked in boiling water for 10 minutes
- 50 ml water
- 50 ml rapeseed oil
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