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Published On: April 13, 2021Categories: Peaceful Belly Kitchen0 Comments0.9 min read


This was a winner last autumn. I baked one of my small squash from the garden – burgess vine buttercup, utterly gorgeous squash, tasted of chestnuts with velvet texture, not at all watery, just cosy and comforting.


4 cups cooked black beans

2 cloves garlic

3 inches fresh ginger root grated

3 carrots chopped into matchsticks

1 cup diced sweet potato

5 cauliflower leaves

2 tablespoons dark miso

3 cups veg stock

Black pepper (I used 1/2 teaspoon)

1/2 teaspoon turmeric

1 smallish winter squash


Ground cardamon


Put the squash in the oven whole for about an hour (depends on size of squash). Sauté the garlic, carrots and sweet potato with the turmeric and black pepper. Then add the vegetable stock, beans and grated ginger and simmer until the vegetables are cooked.

A few minutes before serving add the finely sliced cauliflower leaves then turn off the heat and add the miso. Take the squash out of the oven, slice in half, scoop out the seeds and serve the miso stew inside the squash with wedges of lime and some ground cardamon…


Chocolate rose halva balls
Courgette & black chickpea hummus

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