Chickpea and Mushroom Stuffed Butternut Squash [Vegan, Gluten-Free]

Stuffed winter squash is a delightfully straightforward yet sophisticated culinary option, ideally suited for both intimate gatherings and dinner parties. Here is the rewritten text: The chickpeas simmer in a flavorful broth infused with aromatic warming spices, tender mushrooms, crunchy bell peppers, and optional Chinese long beans, elevating this dish to a new level of culinary delight. You can substitute zucchini with green beans or omit it entirely. A garnish of vibrant fresh cherry tomatoes and toasted pine nuts combines to create a delightful symphony of flavours and contrasting textures that elevates the dish.

Contents

Roasted Butternut Squash Filled with Savory Chickpea and Mushroom Medley (Vegan, Gluten-Free)Preheated oven at 400°F. Here’s what you’ll need: * 1 large butternut squash, peeled, seeded, and cubed * 1 can chickpeas (15 ounces), drained and rinsed * 2 cups mixed mushrooms, sliced * 1/4 cup olive oil * 2 cloves garlic, minced * 1 teaspoon ground cumin * 1 teaspoon smoked paprika * Salt and pepper to taste * Fresh cilantro leaves for garnish For the Stuffed Squash:For the Spices:Preheat oven to 400°F (200°C). Cut a butternut squash in half lengthwise and scoop out seeds. Place on a baking sheet lined with parchment paper. In a large skillet, sauté 1/2 cup of mushrooms, 1/4 cup of chickpeas, 1 minced garlic clove, 1 tablespoon of olive oil, salt, and pepper until the mixture is tender. Stir in 1 teaspoon of smoked paprika and 1 tablespoon of chopped fresh parsley. Divide the mushroom-chickpea mixture among the squash halves, spooning it into the cavity. Cover with foil and bake for 45 minutes. Remove the foil and continue baking for an additional 15-20 minutes until the squash is tender and caramelized.To Roast the Squash:For the Stuffing:Nutritional Information

Roasted Butternut Squash Filled with Savory Chickpea and Mushroom Medley (Vegan, Gluten-Free)

Preheated oven at 400°F. Here’s what you’ll need:

* 1 large butternut squash, peeled, seeded, and cubed
* 1 can chickpeas (15 ounces), drained and rinsed
* 2 cups mixed mushrooms, sliced
* 1/4 cup olive oil
* 2 cloves garlic, minced
* 1 teaspoon ground cumin
* 1 teaspoon smoked paprika
* Salt and pepper to taste
* Fresh cilantro leaves for garnish

For the Stuffed Squash:

1 butternut squash
7 ounces mushrooms
1 1/3 cups chickpeas
6 garlic cloves
1 red bell pepper
1 handful cilantro
Two large handfuls of Chinese long beans (if desired).

For the Spices:

1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon lemongrass powder
1 1/2 teaspoon garam masala
Salt, to taste
1/2 teaspoon smoked paprika

Preheat oven to 400°F (200°C). Cut a butternut squash in half lengthwise and scoop out seeds. Place on a baking sheet lined with parchment paper. In a large skillet, sauté 1/2 cup of mushrooms, 1/4 cup of chickpeas, 1 minced garlic clove, 1 tablespoon of olive oil, salt, and pepper until the mixture is tender. Stir in 1 teaspoon of smoked paprika and 1 tablespoon of chopped fresh parsley. Divide the mushroom-chickpea mixture among the squash halves, spooning it into the cavity. Cover with foil and bake for 45 minutes. Remove the foil and continue baking for an additional 15-20 minutes until the squash is tender and caramelized.

To Roast the Squash:

Preheat the oven to 390°F. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds and pulp with a spoon. Place the squash cut-side up on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt, pepper, and any other desired spices or herbs. Cut the fruit in two halves and remove the seeds from the center.
Brush the sweet potato with a drizzle of high-quality olive oil and roast it, cut-side up, in your oven for approximately 45 minutes or until it reaches a tender, easily pierced consistency with a fork.

For the Stuffing:

Begin by finely dicing one medium-sized onion, three cloves of garlic, and 1 cup of button mushrooms to create a flavorful base for your dish. To prepare this dish, you have the option to either utilize a food processor or execute the task manually through manual chopping and dicing.
Cook the ingredients over low-medium heat for approximately 8 minutes prior to incorporating the spices, bell pepper, chickpeas, and optional Chinese long beans. Simmer the mixture over medium-low heat, stirring frequently, for approximately 15 minutes to allow the flavors to meld and thicken to your liking.
After approximately 50 minutes, carefully remove the butternut squash from the oven and hollow out some of its flesh to create a cavity suitable for holding the stuffing. Savor the roasted sweetness of the scooped out butternut squash, and incorporate its tender flesh into your favorite recipes with abandon.
Stuff the cavity with the filling and, if desired, garnish with cherry tomatoes prior to returning the dish to the oven for a cooking time of approximately 20 to 25 minutes. Carefully remove the dish from the oven and garnish with a sprinkle of fragrant fresh cilantro and toasted pine nuts, if desired, before presenting it to eager diners.