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Chickpea stuffed butternut squash recipe

Chickpea stuffed butternut squash recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

A hearty dish that is not only delicious, but is also vegan-friendly. Baked butternut squash is stuffed with a savoury mixture of rice, Brussels sprouts, carrot and chickpeas.

39 people made this

IngredientsServes: 2

  • 1 butternut squash, halved and seeded
  • 100g basmati rice
  • 6 Brussels sprouts, trimmed and quartered lengthways
  • 1 medium carrot, peeled, sliced and julienned
  • 1/3 (400g) tin chickpeas
  • 4 tablespoons soya milk
  • 3 tablespoons tamari soya sauce
  • 1/2 teaspoon ground turmeric
  • 2 cloves garlic, finely chopped

MethodPrep:30min ›Cook:1hr25min ›Ready in:1hr55min

  1. Preheat oven to 200 C / Gas 6. Place squash in a baking dish with 2.5cm of water and cover with foil.
  2. Bake squash in the preheated oven for 1 hour or until flesh is fork-tender. Keep warm.
  3. In a saucepan, bring water to the boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
  4. Meanwhile, place Brussels sprouts, carrots and chickpeas in a frying pan over medium high heat. Stir together soya milk, tamari, turmeric and garlic and add to the frying pan, tossing to coat. Cover and simmer for 20 minutes or until tender. Add a small amount of water or more soya-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

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Reviews & ratingsAverage global rating:(42)

Reviews in English (31)

Delicious! I did use Brown rice for the health benefit and it was great.-26 Oct 2011

Baking the squash in water made it really tender, and the soy sauce gave a lovely rich flavour to the filling (I used couscous instead of rice). I think I'll make this again the next time I have veggie friends round for dinner!-01 Mar 2011

by PTURNER72

I converted this recipe to a casserole by chunking up the cooked squash and mixing it into the stuffing. We were taking it to a potluck and it just seemed like it would be easier to serve that way. I also subbed zuccini for the brussel sprouts, and used a cup of brown rice. Everyone really liked it, and my husband loved it! Considering how hard it is to get him to eat vegetables some days, that's quite an accomplishment.-15 Oct 2005


Yotam Ottolenghi’s squash recipes

I f roast chestnuts are the defining smell of autumn, orange is surely the season’s colour, both outside and inside the kitchen. We have orange leaves on the trees (and ground), fires both inside and out, and fruit bowls filled with seasonal clementines and persimmons, not to mention all the pumpkins.

There are plenty of varieties of fruit squished under the term squash, and pumpkins are just one of them. The range is vast, from all the Asian and African varieties of squash (cucumbers, gherkins, melons, watermelons and gourds) to the North and South American varieties, which are in turn divided into winter and summer squash.

Winter squash have firm, sweet flesh, and feature in their number the parchment-coloured butternut, the deeper orange coquina and the small, round queen squash, which looks rather like a pumpkin. Summer squash – such as courgette and pumpkin – have spongier, more fibrous flesh, so soften a lot when cooked.

I often use pumpkin and squash interchangeably in my cooking, but there are noticeable differences in texture and sweetness that affect the way they need to be handled. The firmness of butternut, coquina and queen squash, for example, means they hold their shape more reliably, and I often cook them with their skin on, because it’s thin enough to eat. Even peeled they still have a relative firmness that prevents the flesh from collapsing altogether when cooked.

I’ve chosen butternut for today’s recipes, because it’s by far the most widely available, but use whatever you can get hold of.


Method

  1. Heat the oven to 180˚C (gas mark 4). Peel and remove seeds from the butternut squash and cut the flesh into 1cm (½in) dice. Place on a baking sheet, brush with a little oil and roast for about 20 mins, or until tender and slightly charred.
  2. Meanwhile, heat the remaining oil in a frying pan over a low heat and add the garlic and chilli.
  3. Cook, stirring for 2-3 mins, then add the chickpeas and courgettes. Cook for a further 5 mins, stirring occasionally, until the courgettes have softened. Sprinkle with the lemon zest and parsley before serving.

Bring on the Butternut!

This recipe is great for the pre-cubed butternut squash they sell in grocery stores. I happened to have exactly 1 pound of leftover cubed butternut squash so that’s what I went with.

If you’re starting with a whole butternut squash, that works great too! You’l want to grab one that’s about 1.5-2 pounds.

Peel and cut into 1/2-inch cubes. Measure out 1 pound of squash cubes using a kitchen scale, or use a measuring cup to measure out approx. 3-4 cups of squash.


How to make the green chutney

These are the ingredients you will need:

  • a bunch of cilantro
  • half a bunch mint leaves
  • one small tomato
  • 2 cloves garlic
  • 1-2 small green chillies
  • salt, to taste

Throw these ingredients in the blender along with a few tablespoons of water and blend to get a smooth puree. Your chutney is ready.


Roasted Butternut Squash and Chickpea Curry

Butternut squash is my favourite winter squash, especially when roasted. It&rsquos such a versatile vegetable and works great in so many recipes!

And if you make a big batch of this curry then you can enjoy it throughout the week &ndash or freeze it for a later date! This curry is even better the next day too when the flavours have developed even more.

You want to go for a medium sized butternut squash. It should yield between 3-4 cups diced squash, with peel and seeds removed.

If it is a little more or less, that&rsquos fine as we aren&rsquot cooking it in the sauce and won&rsquot affect the cook time.

By roasting the squash we are letting it caramelise and sweeten whilst becoming melt in your mouth soft on the inside.

This curry is inspired by my chickpea and spinach curry and my cauliflower and chickpea curry &ndash which are two of your favourites so I hope you&rsquoll love this squash one too!

What you&rsquoll need for butternut and chickpea curry:

  • Coconut oil
  • Onion
  • Garlic
  • Ginger
  • Curry powder
  • Garam masala
  • Ground Cumin
  • Cumin seeds
  • Ground turmeric
  • Chill powder
  • Chopped tomatoes
  • Coconut milk
  • Vegetable stock
  • Chickpeas
  • Salt and pepper

Most of these ingredients are probably already in your pantry &ndash the only fresh ingredients you need are onion, garlic, ginger and butternut squash!

And with autumn upon us it&rsquos a great time to make the most of seasonal squash!

How to make roasted butternut curry:

Start by preparing the butternut squash. The easiest way I find is to cut off both ends, peel the skin and cut in half lengthways.

From here you can scrape out the seeds and stringy insides with a spoon, it will come out easily.

Cut it into roughly equal sized cubes, about 1 cm big. It should make around 3-4 cups.

Place on a large baking sheet with a generous drizzle of oil, salt and pepper. Place in the oven at 200C/400F for 30-40 minutes until soft through and starting to crisp and brown on the edges.

Whilst the squash is roasting we can start the curry. Heat the coconut oil in a large pan and add finely chopped onion. Fry for a couple of minutes then add the garlic and ginger.

Once they have softened add all the spices &ndash let cook until fragrant. Add a little more oil if needed so they don&rsquot burn.

Add the tin of chopped tomatoes, coconut milk and vegetable stock. Bring to a gentle simmer and leave for around 10 minutes.

At this stage you can either leave the sauce as is or blend it until smooth, which I prefer.

Use a handheld blender or place into a blender and blend until smooth. Transfer back to the pan. Add the drained chickpeas and leave to cook for another 5-10 minutes.

The sauce should have thickened, and be creamy and orange in colour. If not you can leave it to simmer for a bit longer. Taste and season with salt and pepper.

Add the roasted butternut squash and serve! I like to top with some chopped coriander and serve with basmati rice. It would also be delicious with a side of my onion bhajis!

If you want to add some greens into this curry add some spinach or kale in the last few minutes!

For more curry recipes you may enjoy these:

As always if you make this vegan roasted butternut squash and chickpea curry be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don&rsquot forget to follow along on Facebook, Pinterest and Instagram &ndash I&rsquod love to see you all there!

NEVER MISS A RECIPE! GET MORE VEGAN RECIPES SENT STRAIGHT TO YOUR INBOX &ndash SUBSCRIBE HERE 🙂


5. Butternut Squash Bacon Spinach Quiche

Most of us should be aiming to eat more protein at breakfast: July 2020 data from the USDA shows that our first meal of the day tends to be higher in carbs and lacking in protein.

Because this delicious quiche can be made in advance, it makes getting more protein all that much easier. The recipe includes bacon but it also calls for an entire bag of fresh spinach and butternut squash, which provide nutritional balance. In fact, each serving is just around 200 calories and is loaded with nutrients.

Get the Butternut Squash Bacon Spinach Quiche recipe at Ambitious Kitchen.


  • Make sure to use a big enough pot!
  • This recipe can easily be doubled.
  • Be sure to rinse and drain the chickpeas before adding them to the curry.
  • Peel your squash before dicing.
  • Make sure you dice the squash into roughly similar sized cubes, so they cook evenly.
  • Fresh onions and garlic are best for the fullest flavor.
  • Don&rsquot overcook the curry paste. You only need a minute of cooking the homemade curry paste before adding the other ingredients, otherwise, you can burn the spices and they&rsquoll be too bitter.
  • For a pop of sweetness add in some golden raisins.
  • You can omit the chili for a milder curry or add in some more for a spicier kick!
  • Give the curry of spritz of fresh lime juice before serving.
  • Garnish with some fresh coriander for a pop of color.

Typically this is served with rice and naan. You can opt for brown rice to keep it healthier. Also, quinoa or couscous works great.

Most squash works well in this easy curry recipe. you can use kabocha, acorn, or delicata squash instead. No chickpeas? No problem! You could go for white beans instead. When it comes to veggies, feel free to toss in what you have to hand, so many vegetables work in this recipe. Broccoli florets, chopped zucchini, and halved green beans all taste great in this curry.

If you want to keep this vegan friendly, you can add some coconut flour to thicken the curry. OR, if not, you can opt for dairy milk.

Leftovers can be stored in the fridge after they have cooled down. The curry keeps for up to 3 days. This yummy curry actually tastes even better the next day, the flavors really develop nicely, you won&rsquot mind having it two days in a row!


Butternut Squash and Chickpea Stew with Israeli Couscous

Who says comforting food has to be unhealthy? This hearty butternut squash and chickpea stew is both nutritious and satisfying. The bright and warm Moroccan flavors will be a welcome surprise to taste buds exhausted by holiday overindulgence.

It’s time for another virtual lunch date with my pals on twitter, and today we’re eating hearty stews. As I mulled over some stew ideas, my first thought was to create something with beef and butternut squash.

I knew I had a squash on the counter and some tri-tip in fridge and the combination sounded like a great one for stew. But when my coffee-addled brain realized that I had already cut the tri-tip into steaks and thrown them in some marinade, I decided I’d better rethink my plan. Then I realized that I didn’t have a butternut squash sitting on the counter either.

Yes, I think I am going crazy.

Since I liked the idea of a stew featuring butternut squash, I picked one up at the store yesterday. I decided against buying more beef, figuring it would be more fun (and inexpensive) to create a stew using ingredients I had on hand.

After surveying the contents of my pantry, I grabbed a can of chickpeas, some canned tomatoes and a half-empty bag of Israeli couscous I found stuffed way in the back. My hearty stew was coming together nicely.

I ran across a few butternut squash and chickpea recipes online and they all seemed to incorporate Moroccan flavors. Since I had half a jar of preserved lemons in my fridge, I decided to follow suit.

Some of the recipes included raisins, but I chose to go with dried tart cherries. While cherries might seem like an unusual ingredient for a stew, Moroccan tagines often include dried fruit and I love the combination of lemon and cherries.

The stew turned out to be a great lunch and there’s a good chance I’ll be eating more for dinner. The bright flavors of preserved lemon and tart cherries contrast nicely with the warm cumin and cinnamon and I absolutely love the added texture of the Israeli couscous.

I found it hard to stop eating, but the soup is healthy enough that I didn’t feel guilty after a second bowl. I hope you enjoy it as much as I did!


Recipe Summary

  • 1 (2 pound) butternut squash
  • 1 teaspoon olive oil
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 onion, diced
  • 1 apple - peeled, cored, and diced
  • 3 cloves garlic, diced
  • 2 tablespoons salted butter
  • 2 tablespoons brown sugar
  • ¼ cup crumbled goat cheese

Preheat the oven to 375 degrees F (190 degrees C).

Cut the butternut squash in half, lengthwise. Scoop out and throw away seeds. Brush the cut side of squash with 1 teaspoon oil. Place cut-side down onto a baking sheet and cover with aluminum foil.

Bake in the preheated oven until tender, about 30 minutes. Remove and let cool, 5 to 10 minutes. Leave the oven on.

Heat 1 tablespoon oil in a large saute pan or skillet over medium-high heat. Cook and stir ground beef in the hot oil until browned and crumbly, about 10 minutes. Add onion, apple, and garlic. Continue to cook, while stirring around, until vegetables are slightly soft, 5 to 10 minutes more.

Turn squash over and place cut-side up onto the baking pan. Fill the centers of the squash with beef mixture. Dot each with 1 tablespoon butter and sprinkle with 1 tablespoon brown sugar.

Bake, uncovered, in the preheated oven until brown sugar is golden brown, 15 to 25 minutes. Take out of the oven and sprinkle each half with goat cheese. Serve.