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Crown Prince Squash stuffed with Fine Beans Walnuts and Quinoa

by Edward Daniel
written by Edward Daniel
Caption of Crown Prince Squash stuffed with Fine Beans Walnuts and Quinoa. Image by Edward Daniel (c).

I love Crown Prince Squash particularly when it helps draw out flavours of the fragrant cardamoms, cinnamon and oregano. It is a great centre piece to bring out at a meal. Crown Prince Squash stuffed with Fine Beans Walnuts and Quinoa is sure to delight.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Caption of Crown Prince Squash stuffed with Fine Beans Walnuts and Quinoa. Image by Edward Daniel (c).
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Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.0/5
( 14 voted )

Ingredients

  • 1 crown prince squash (1.5kg)
  • 2tbs olive oil
  • 180g quinoa
  • 2 shallots, chopped
  • 2 garlic cloves, chopped
  • 3tbs extra virgin olive oil
  • 50g sultanas
  • 50g walnuts
  • 150g fine beans
  • 1/4tsp cayenne pepper
  • 4 cardamoms, deseeded
  • ½ cinnamon stick, grounded
  • 1tsp oregano
  • ½ tsp salt

Instructions

  1. Preheat oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. Place the squash in an ovenproof dish. Using a pastry brush baste the squash in olive oil. Place in the oven for about 20 minutes. Set aside.
  3. Soak the sultanas in lukewarm water and set aside.
  4. Cover the quinoa with at least two or threes times as much water and cook for about 20 minutes. Drain and set aside.
  5. Sauté the shallots in the oil until translucent. Add the garlic cloves.
  6. Place the quinoa in a large mixing bowl. Add the cayenne pepper, cardamom seeds, cinnamon, oregano and salt. Mix well. Finally, stir in the sultanas, walnuts, fine beans.
  7. Remove the top of the squash and using a tablespoon, scoop out the seeds. Discard the seeds.
  8. Fill the squash with the fine bean, walnut and quinoa mixture. Place the top of the squash back on. Return to the oven and cook for a further 40 minutes.
  9. Serve warm.

 

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2 comments

Gabriela 29 December 2017 - 15:48

I love this recipe. I made it for our Christmas Dinner and it was both super delicious and festive looking. Served it with red cabbage and Brussel Sprouts. Thank you Edward for this inspiring recipe.

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The Crown Prince Squash - Heritage Fine Foods 13 October 2022 - 14:59

[…] Source: Ethi Vegan, find the recipe here  […]

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