Stuffed Butternut Squash

with creamy chickpea and herb filling

When I first stopped eating meat, I was still living with my parents and was the only member of my family to be vegetarian. My mum, who taught me and inspired me to start cooking, always made sure I was never left out of big family holidays where meat was the centrepiece. Having gone vegan since I have veganised her recipe and given it my own twist! This Stuffed Butternut has become a tradition in our family and I like to think it has more success than the meat now.

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Prep Time 15

Cook Time 1

Course Main Course, Side Dish

Servings serves

Ingredients

1 butternut squash
1 can chickpeas
fresh or defrosted spinach
250 g vegan yoghurt, soya cream or coconut milk
600 g firm tofu, crumbled (optional)
chopped onion, ginger and garlic spices: cumin, paprika, cinnamon, nutmeg Fresh coriander

Instructions

Cut the butternut in two lengthwise and remove the seeds. Coat in a bit of oil, salt and pepper and bake at 200C for 45 minutes
Mix all the other ingredients (cream/chickpeas/tofu/spices/coriander) in a big bowl
When the butternut is done, remove the inside, leaving a 1cm wall around the edges. Add the inside of the squash to the mix and combine well
Put the combined mixture inside the squash and bake for another 15 minutes! (cover with aluminium if it has gone dark around the edges)
Sprinkle with more fresh herbs

Notes

Delicious served with a vegan gravy.

Instead of one big butternut, you can get smaller, round ones. These are great if you’re looking to make a starter as they make individual servings. The recipe stays the same

Recipe Creator

Name: Clare

Country: United Kingdom