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Butternut Squash Base:
- A whole butternut squash is halved lengthwise, seeds removed, and roasted until tender. The roasting process caramelizes the squash, enhancing its natural sweetness and creating a soft, creamy texture that serves as the perfect edible “bowl” for the filling.
Chickpea Filling:
- The filling is a savory mixture of chickpeas (garbanzo beans), sautéed onions, garlic, and a blend of warming spices like cumin, paprika, turmeric, and cinnamon. The chickpeas provide a protein-packed, fiber-rich base, while the spices add depth and warmth to the dish.
- Additional ingredients like diced tomatoes, spinach, or kale can be added for extra flavor and nutrients. Fresh herbs like parsley or cilantro add a bright, fresh finish.
Toppings:
- The stuffed squash is often topped with a drizzle of tahini sauce, vegan yogurt, or a squeeze of lemon juice for a tangy contrast. Crunchy elements like toasted pumpkin seeds, pine nuts, or breadcrumbs add texture.
Serving:
- This dish is typically served warm, straight out of the oven. It pairs well with a side of quinoa, couscous, or a simple green salad for a complete meal.
Key Features:
- Vegan and Gluten-Free: Naturally free from animal products and gluten, making it suitable for a variety of dietary preferences.
- Nutritious: Packed with vitamins, minerals, and plant-based protein from the squash, chickpeas, and vegetables.
- Comforting and Satisfying: The combination of roasted squash and spiced chickpeas creates a hearty, comforting dish that’s both filling and delicious.
This dish is a celebration of whole, plant-based ingredients, offering a balance of flavours and textures that appeal to vegans and non-vegans alike. It’s a versatile recipe that can be customized with your favourite spices, herbs, or additional veggies.
Chickpeas Butternut Squash
Vegan Chickpeas Stuffed Butternut Squash* is a wholesome, flavourful, and nutritious plant-based dish that combines the natural sweetness of roasted butternut squash with a hearty, spiced chickpea filling. This dish is perfect for a cosy dinner, a holiday centrepiece, or a healthy meal prep option.
Ingredients
- 2 medium butternut squashes halved lengthwise and seeds removed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp chili powder optional, for heat
- 1/2 cup cooked quinoa or rice
- 1/4 cup dried cranberries or raisins optional, for sweetness
- 1/4 cup chopped fresh parsley or cilantro
- 1/2p tbs Salt and pepper to taste
- 1/4 cup crumbled feta or vegan cheese optional, for topping
- 1/4 cup toasted pumpkin seeds or chopped nuts (optional for crunch
Instructions
- Prepare the Squash: Preheat the oven to 400°F (200°C). Place the butternut squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper Roast for 30-40 minutes, or until the squash is tender but still holds its shape.
- Prepare the Filling: While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another minute. Stir in the cumin, smoked paprika, coriander, and chili powder (if using). Cook for 1-2 minutes until fragrant. Add the chickpeas, cooked quinoa or rice, and dried cranberries (if using). Stir to combine and heat through. Season with salt and pepper to taste. Remove from heat and stir in the fresh parsley or cilantro.
- Stuff the Squash: Once the squash is roasted, remove it from the oven. Use a spoon to gently press down the flesh to create more space for the filling. Divide the chickpea mixture evenly among the squash halves, packing it in tightly. Sprinkle with crumbled feta or vegan cheese (if using).
- Final Bake: Return the stuffed squash to the oven and bake for another 10-15 minutes, until heated through and the cheese is melted (if using).Serve: Garnish with toasted pumpkin seeds or chopped nuts for added crunch Serve warm as a main dish or side.
