Since the squash season is almost coming to an end, and the holiday season is right around the corner it’s about time we’d be making some stuffed butternut squash. Stuffed butternut squash is one of the first dishes I ate when deciding to go vegan and since that day it holds had a special place in my
heart stomach. The recipe I made that day is hidden somewhere in my note books, I remember it had the most delicious quinoa filling, but today we’ll be making a chickpea stuffed butternut squash.
The chickpeas are cooked with delicious warming spices, mushrooms, bell peppers and long yard beans which are absolutely optional, you can swap them for green beans or skip them all together. You can easily eat this stuffing on a wrap or with some rice, because you might be having some leftovers depending on how big your butternut squash is.
Preparing this meal will take you about 75 minutes to 2 hours depending on how fast you work, and although this could be considered quite some time, it’s totally worth the effort. It’s funny how you can spend almost two hours on a dish only to have it disappear in minutes.
Lets see how many squash recipes we can create before we have to say our final goodbyes to these delicious and warming winter squashes. I really love squashes, they come in many different shapes, sizes and colours, each with its own unique taste.
I really hope you like these recipes and feel free to leave a comment below letting me know which squash is your all time favorite, or to tag me in your recreations on Instagram and don’t forget to like my Facebook page.