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Home » Main course

Vegan chickpea stuffed butternut squash

Published: Apr 7, 2019 · Modified: Dec 15, 2020 by Vandana Chauhan. This post may contain affiliate links.

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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.

This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate, I earn from qualifying purchases.

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.

If you try any of my recipes then please don’t miss to rate it in the comments section below.

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Step by step photo instructions







Recipe

stuffed vegan butternut squash_vegan

Vegan chickpea stuffed butternut squash

A delicious vegan recipe of butternut squash stuffed with onions, chickpeas, and spices. This dish is very satisfying and can be served as a side dish as well as in the main course.
4.86 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 264kcal
Author: Vandana Chauhan

Ingredients

  • 1 medium sized butternut squash
  • 2 cups boiled/ canned chickpeas
  • 1 onion chopped
  • 1 cube vegetable bouillon
  • 1 teaspoon garlic powder You can also use finely chopped garlic cloves
  • 1 teaspoon red chili powder adjust the quantity as per taste
  • 0.5 tablespoon red chili flakes
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon dry thyme
  • 0.5 tablespoon dry oregano
  • Black pepper as per taste
  • ¼ cup vegan cheese of your choice optional
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • Salt as per taste

Instructions

  • 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°C or until the flesh is soft and cooked.
  • Once done, take out the butternut squash from the oven and let it reach room 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 vegetable bouillon cube and saute for around 1-2 minutes. Next, add the chickpeas, butternut squash pulp, salt, and all the spices. Cook for around 5 minutes. Switch off the gas and add lemon juice.
  • Stuff the butternut squash cavity with chickpea stuffing. Garnish with vegan cheese (if using), chili flakes and thyme. Bake for another 10 minutes at 200°C. Enjoy!

Nutrition

Calories: 264kcal | Carbohydrates: 40g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Sodium: 334mg | Potassium: 865mg | Fiber: 9g | Sugar: 6g | Vitamin A: 20376IU | Vitamin C: 43mg | Calcium: 153mg | Iron: 4mg
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Reader Interactions

Comments

  1. Bette

    December 05, 2020 at 10:35 pm

    5 stars
    This was excellent, great spice ratio (I halved chili flake and powder quantities because I anticipated it would be a bit too spicy for me otherwise). People loved it!

    Reply
    • Vandana Chauhan

      December 07, 2020 at 7:23 pm

      Thanks a lot Bette for your comment. Glad to know that you liked the recipe.

      Reply

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Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

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