Jamie Oliver Air Fryer Stuffed Squash & Black Beans

Jamie Oliver Air Fryer Stuffed Squash & Black Beans is made with butternut squash, black beans, onion, chillies, feta, couscous, and avocado. This recipe creates a hearty and vibrant plant-based meal with warm spices, creamy textures, and a zesty finish. It takes about 50 minutes to prepare and serves 2.

Jamie Oliver Air Fryer Stuffed Squash & Black Beans Ingredients

• 2 large butternut squash bulb ends (600g each)
• 1 small red onion
• 2 fresh green chillies
• 1 x 400g tin black beans (with half the juice)
• 1 egg
• 50g feta cheese
• 2 tbsp couscous
• 1 bunch fresh coriander (30g)
• 1 ripe avocado
• 1 lime
• Olive oil
• Red wine vinegar
• Sea salt and black pepper

How To Make Jamie Oliver Air Fryer Stuffed Squash & Black Beans

1. Prep and Roast Squash: Cut off the necks of the squash, scoop out seeds, and season. Air fry bulb ends at 180ºC for 20 minutes.
2. Add Onion & Chillies: Peel and quarter onion, prick chillies. Add to squash and cook another 10 minutes at 180ºC.
3. Cook Black Beans: Remove all veg and shelf. Add beans with half their juice, 1 tbsp olive oil, 1 tbsp vinegar, and seasoning. Add sliced onion and chillies. Return shelf and cook at 160ºC for 10 minutes.
4. Stuff the Squash: Whisk egg, mix in crumbled feta, couscous, and half the chopped coriander. Fill squash cavities and return to air fryer with beans for 10 more minutes at 160ºC.
5. Prepare Avocado: Dice avocado, dress with half the lime juice, olive oil, and seasoning.
6. Serve: Stir remaining coriander into beans, plate with squash, dressed avocado, and lime wedges.

Recipe Tips

• Use Squash Bulbs Only: Save the necks for soups or curries.
• Spice Level: Deseed chillies for less heat.
• Don’t Skip the Lime: Adds essential freshness to the dish.
• Make It Vegan: Replace feta and egg with plant-based alternatives.
• Double for More: Easily scaled up for more servings.

What To Serve With Stuffed Squash & Black Beans

This dish is complete on its own but pairs well with a crisp green salad, warm tortillas, or grilled corn on the cob. Add a dollop of Greek yogurt or a spoonful of tomato salsa for extra layers.

How To Store Stuffed Squash & Black Beans

Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Warm in the air fryer or oven at 160ºC until hot.
Freeze: Not recommended — textures of squash and avocado are best fresh.

Stuffed Squash & Black Beans Nutrition Facts

• Calories: 571 kcal
• Total Fat: 23g
• Saturated Fat: 6.7g
• Carbohydrates: 65g
• Sugar: 31.6g
• Protein: 24.1g
• Sodium: 1.8g
• Fibre: 24g

FAQs

Jamie Oliver Air Fryer Stuffed Squash & Black Beans

Course: DinnerCuisine: FusionDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

571

kcal

Roasted squash stuffed with a feta-couscous filling, served with spicy black beans and creamy avocado — a satisfying plant-based meal with bold flavors.

Ingredients

• 2 butternut squash bulb ends

• 1 red onion

• 2 green chillies

• 400g black beans

• 1 egg

• 50g feta cheese

• 2 tbsp couscous

• 30g coriander

• 1 ripe avocado

• 1 lime

• Olive oil

• Red wine vinegar

• Salt & pepper

Directions

• Roast squash at 180ºC for 20 mins.
• Add onion and chillies, roast 10 more mins.
• Remove veg, add beans, onion, chilli to drawer, cook 10 mins at 160ºC.
• Mix egg, feta, couscous, coriander, fill squash, cook 10 mins.
• Chop and season avocado with lime and oil.
• Plate beans, top with stuffed squash, avocado, and fresh coriander.

Notes

• Keep the squash skin on — it’s tender and edible.
• Adjust chilli quantity to your spice tolerance.
• Fluff the couscous slightly before adding.
• Best served fresh with lime wedges.