This recipe post wasn’t supposed to be a recipe post. I was using up a few ingredients I had to hand and fancied something warming and comforting. Then I came up with this, and I am so happy I threw these ingredients together in the way that I did.
I cannot take full credit for this recipe as I was inspired by a few different recipes, books and individuals. But, then again, aren’t all of our creations a result of inspiration from someone or something?
The miso beans are a new favourite of mine and I wish I had combined two of my favourite foods in this way before! I am thoroughly enjoying Sara’s Bento Power book – devoted to the Japanese art of Bento boxes for lunch which put the British sandwich and crisps to shame. I have always loved this way of eating; a little bit of this, a little bit of that. I love colourful foods and always aim to have a variation of colour as well as texture which is a primary factor in the art of Bento. There is also a focus on balance between the elements, that is, the nutrients. Some grains, some protein, some vegetables and some fats. I call it a buddha or nourish bowl… Sara calls it Bento Power. So, we make a simple miso dressing with some garlic and smoked paprika plus a dash of vinegar – I use apple cider in mine. Leave them to sit for a bit while you prepare the rest of the dish and they pack so much flavour!
The second inspired part of the dish is the Tahini Cream thanks to a delicious version I had devoured at a London restaurant recently. I hadn’t a clue what exactly was in this tahini cream but I think my version comes pretty close, and either way, is delicious. The key is the thickness to this cream rather than making it too thin.
The rest of the bowl is pretty self-explanatory… large, succulent and sticky sweet roasted halves of butternut squash (tip: scoop out the seeds afterit’s roasted as it is much easier!) stuffed with massaged kale – because I love greens – topped with crunchy nuts and seeds and creamy avocado – because avocado is my one true love and the contrasting texture of the nuts is so wonderful. I love to add salted and roasted almonds like these ones from the Wonderful Company.
This Miso Bean Stuffed Butternut Squash with Tahini Cream is the perfect autumnal and winter fuel and shows off the best of local and seasonal produce (I realise avocado is neither). It is warming, filling and hearty without being stodgy and heavy. If you are really hungry, add some cooked grains to the miso bean filling meaning this portion will go a little further. Another top tip is to make extra Tahini Cream as I dip anything and everything into it… including a spoon.
If you’re looking for more ways to use a butternut squash, have a look at my Rosemary Roasted Butternut Squash Soup, Butternut Squash Macro Power Bowl, Roasted Squash and Kale Slaw Salad or even my Cacao Squash Smoothie Bowl.
Miso Bean Stuffed Butternut Squash with Tahini Cream
Tender and sweet roasted butternut squash halves stuffed with umami rich miso smashed beans, extra vegetables and a creamy tahini dressing - a simple and delicious vegan, healthy and gluten free dinner.
- 1 large butternut squash
- Miso Beans:
- 1 tin mixed beans (240g drained weight), drained and rinsed
- 1 red pepper, small dice
- 2 tsp brown rice miso paste
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic granules
- 1/2 tsp smoked paprika
- 1/4 tsp chilli flakes
- Tahini Cream:
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1/2 tsp garlic granules
- 1 tsp coconut honey
- 1/4 tsp chilli flakes
- Black pepper
- 2 handfuls kale, de-stemmed and torn
- 1 tbsp orange juice
- 1 avocado, cubed
- 2 tbsp toasted nuts and/or seeds
- To serve: fresh coriander
- Preheat the oven to 180Fan/200*C and line a baking tray with parchment paper.
- Chop the butternut squash in half lengthways and place face up on the baking tray. Roast for 40 minutes and then flip over and roast for another 10 minutes, or until tender in the middle.
- Meanwhile, prepare the miso beans. Stir together the miso paste, vinegar, garlic granules, smoked paprika and chilli flakes. Stir until smooth, adding 1 tbsp water if needed. Pour over the beans and red pepper and mix well. Leave to marinade.
- In a large bowl, massage the orange juice into the kale leaves for a minute or so, until the leaves have wilted and reduced in volume.
- Make the tahini cream by stirring together all the ingredients until creamy, adding 1 tbsp water if needed. Season with black pepper.
- When the squash is done, scoop out the seeds with a spoon and discard. Scoop out some of the flesh to make the stuffing area larger, and serve this on the side. Fill each hole with the kale, miso bean mixture and drizzle over the tahini cream. Sprinkle over the nuts and seeds and top with fresh coriander, if desired.
- Enjoy straight away although all components will keep in separate airtight containers in the fridge for up to 3 days.
Let’s connect! I look forward to hearing what you think of my Miso Bean Stuffed Butternut Squash with Tahini Cream so please leave a comment below. Tag me in your creations so I can see you enjoying this meal, too. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With stuffed love x