Vegan chickpea stuffed butternut squash

Loaded with chickpeas, onions, and a few basic seasonings, this vegan stuffed butternut squash is a delicious fall recipe that will leave you warm and satisfied. It can be served both as a side dish as well as a main dish.

Course Main Course

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 359kcal

Author Vandana Chauhan

Equipment

Oven
baking tray
Knife and chopping board
1 Pan
Spatula

Ingredients

1 medium sized butternut squash
2 cups cooked chickpeas
1 medium onion finely chopped
2 garlic cloves, minced or, 1 teaspoon of garlic powder
1 tablespoon lemon juice
1 cube vegetable bouillon
2 tablespoons nutritional yeast optional
½ teaspoon red chili powder adjust to taste
½ teaspoon red chili flakes
1 teaspoon cumin powder
1 teaspoon dried thyme
½ tablespoon dried oregano
Ground black pepper to taste
Salt to taste
½ cup vegan cheese of choice optional
2 tablespoons olive oil

Instructions

Cut the butternut squash in half, lengthwise. Scoop out the seeds.
Mix around 1 tablespoon of olive oil and red chili powder in a bowl. Brush this mixture on the butternut squash pulp.
Line a baking tray with a baking sheet and place the butternut squash halves on it with the flesh side down. Bake in a preheated oven at 200°C (400℉) for around 45 minutes or until the butternut squash is cooked well.
Once baked, take out the butternut squash from the oven and let it reach room temperature. Scoop out the pulp, leaving around half an inch margin on all sides. Mash or finely chop the scooped-out butternut squash pulp.
Heat the remaining 1 tablespoon of olive oil in a pan and add chopped onions to it. Cook until the onion turns translucent.
Add crumbled bouillon cube and minced garlic. Saute for a few seconds.
Add salt and all the other seasonings. Saute for around 30 seconds.
Add cooked chickpeas and butternut squash pulp. Cook for 2-3 minutes. Turn off the heat.
Add nutritional yeast and lemon juice. Mix.
Stuff the butternut squash cavity with chickpea stuffing.
Top it with vegan cheese and bake at 200°C (400℉) for another 10 minutes or until the cheese melts.

Video

Notes

Instead of chickpeas, you can also use other beans of choice like kidney beans, cannellini beans, or black beans. You can mix different beans and use them too.
Both homecooked and canned beans are fine to be used.
You can also add some cooked rice, quinoa, couscous, bulgur wheat, or pasta to the filling.
Feel free to use seasonings of your choice to flavor this dish.
Adding red chili powder is optional. If your heat tolerance is low, skip it.
You can also skip vegan cheese in this recipe, it tastes great without the cheese too.
Adding nutritional yeast is optional, if you don't like its taste skip it.
Non-vegans may use regular dairy cheese.
This filling can also be used to make stuffed acorn squash.
More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition