Chickpea Stuffed Butternut Squash
This vegan stuffed butternut squash recipe is delicious, hearty and can be served both as a side dish or in the main course.
Ingredients
- 1 medium sized butternut squash
- 2 cups boiled/ canned chickpeas
- 1 onion
- 1 cube vegetable stock
- 1 tsp garlic powder You can also use finely chopped garlic cloves
- 1 tsp chili powder adjust the quantity as per taste
- 1 Tbsp red chili flakes
- 1 tsp roasted cumin powder
- 1 tsp dry thyme
- 1 Tbsp dry oregano
- Black pepper as per taste
- 2 Tbsp vegan cheese of your choice optional
- 1 Tbsp lemon juice
- 2 Tbsp olive oil
- Salt as per taste
Method
- Cut the butternut squash in half, lengthwise. Scoop out the seeds. Drizzle some olive oil, red chili powder, and place them on a baking tray with flesh side down. Bake in a pre-heated oven for around 45 minutes at 200C / 390F or until the flesh is soft.
- Once done, take out the butternut squash from the oven and let it reach a manageable temperature. Scoop out the flesh, leaving around half an inch margin on all sides.
- Heat around 1 Tbsp of olive oil in a pan and add chopped onions to it. When the onion starts turning brown add in the vegetable stock cube and saute for around 1-2 minutes. Next, add in the chickpeas, butternut squash scooped out in the above step, salt, and all the spices. Cook for around 5 minutes. Switch off the gas and add in the lemon juice.
- Fill in the butternut squash cavity with chickpea stuffing. Garnish with vegan cheese (if using), chili flakes and thyme. Bake for another 10 minutes at 200C / 390F.
- Serve and enjoy!
Recipe & Image by www.greenbowl2soul.com
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Dinner