Stuffed with chickpeas, onions, and spices, this vegan stuffed butternut squash recipe is delicious, hearty and can be served both as a side dish or in the main course.
Today’s recipe- Vegan chickpea stuffed butternut squash was prepared by me a few months back but I somehow missed to publish it then. Yesterday while working on some other recipe I came across the photographs of this one and realized my mistake.
Though very common in the western world, I never saw Butternut Squash in India. So after shifting to Dubai when I saw it in the market, I immediately bought it as I wanted to try how it tastes. Both Amit and I love trying new ingredients.
The first time I made it in Indian style, following my favorite pumpkin recipe and it tasted exactly the same. Slowly I started making Butternut squash recipes from other countries and it became a regular in my kitchen.
One of our favorite ways of having it is in stuffed and baked form. You can get all creative with the stuffing and make a different recipe every time by changing the stuffing ingredients. Today I am sharing one of those recipes where I will make the stuffing with chickpeas, onions, and spices.
This easy recipe is very satisfying, easy to make, healthy and can be served both as a side dish or in the main course.
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How to make Vegan chickpea stuffed butternut squash?
Vegan chickpea stuffed butternut squash
- 1 medium sized butternut squash
- 2 cups boiled/ canned chickpeas
- 1 onion
- 1 cube vegetable stock
- 1 teaspoon garlic powder You can also use finely chopped garlic cloves
- 1 teaspoon chili powder adjust the quantity as per taste
- 1 tablespoon red chili flakes
- 1 teaspoon roasted cumin powder
- 1 teaspoon dry thyme
- 1 tablespoon dry oregano
- Black pepper as per taste
- 2 tablespoons vegan cheese of your choice optional
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Salt as per taste
- 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 200 degrees Celcius 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 tablespoon 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 200 degrees Celsius.
- Serve and enjoy!