Chickpea & Sage Stuffed Butternut Squash – Vegan
Chickpea & Sage Stuffed Butternut Squash is a warm and inviting vegan dish that combines the earthy sweetness of roasted butternut squash with hearty chickpeas and aromatic sage. This delightful recipe is not only visually stunning but also packed with nutrients, making it an ideal choice for weeknight dinners or special gatherings. Easy to prepare and bursting with flavor, this dish will impress even the pickiest eaters at your table.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh sage leaves, chopped
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup pine nuts, toasted
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper.
- Place squash halves cut-side down on the baking sheet and roast for 30-35 minutes until tender.
- In a bowl, mix chickpeas, chopped sage, toasted pine nuts, olive oil, salt, and pepper. Mash some chickpeas for texture.
- Flip roasted squash halves over and stuff generously with the chickpea mixture.
- Return to oven for an additional 10-15 minutes until warmed through and slightly crispy on top.
Nutrition
- Serving Size: 1 stuffed squash half (approximately 300g)
- Calories: 360
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg