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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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people
Calories 264kcal


  • 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
  • 1/4 cup 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°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!


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