Chickpea stuffed butternut squash

    1 hour 55 min

    A hearty dish that is not only delicious, but is also vegan-friendly. Baked butternut squash is stuffed with a savoury mixture of rice, Brussels sprouts, carrot and chickpeas.

    39 people made this

    Serves: 2 

    • 1 butternut squash, halved and seeded
    • 100g basmati rice
    • 6 Brussels sprouts, trimmed and quartered lengthways
    • 1 medium carrot, peeled, sliced and julienned
    • 1/3 (400g) tin chickpeas
    • 4 tablespoons soya milk
    • 3 tablespoons tamari soya sauce
    • 1/2 teaspoon ground turmeric
    • 2 cloves garlic, finely chopped

    Prep:30min  ›  Cook:1hr25min  ›  Ready in:1hr55min 

    1. Preheat oven to 200 C / Gas 6. Place squash in a baking dish with 2.5cm of water and cover with foil.
    2. Bake squash in the preheated oven for 1 hour or until flesh is fork-tender. Keep warm.
    3. In a saucepan, bring water to the boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
    4. Meanwhile, place Brussels sprouts, carrots and chickpeas in a frying pan over medium high heat. Stir together soya milk, tamari, turmeric and garlic and add to the frying pan, tossing to coat. Cover and simmer for 20 minutes or until tender. Add a small amount of water or more soya-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

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    Reviews in English (31)


    Delicious! I did use Brown rice for the health benefit and it was great.  -  26 Oct 2011


    Baking the squash in water made it really tender, and the soy sauce gave a lovely rich flavour to the filling (I used couscous instead of rice). I think I'll make this again the next time I have veggie friends round for dinner!  -  01 Mar 2011


    I converted this recipe to a casserole by chunking up the cooked squash and mixing it into the stuffing. We were taking it to a potluck and it just seemed like it would be easier to serve that way. I also subbed zuccini for the brussel sprouts, and used a cup of brown rice. Everyone really liked it, and my husband loved it! Considering how hard it is to get him to eat vegetables some days, that's quite an accomplishment.  -  15 Oct 2005  (Review from Allrecipes US | Canada)