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🍽️ Vegetarian stuffed butternut squash

431 kcal · 30 min · 4 servings

Ingredients

• 400 g chickpeas (can; drained weight)
• 2 garlic cloves
• 50 g small onions (1 small onion)
• 1 tbsp olive oil
• 200 g silken tofu
• salt
• pepper
• 0.5 organic lemon (juice and zest)
• 1 tbsp curry powder
• 1 tsp honey
• 100 g hazelnut kernels
• 50 g dried cranberries
• 1000 g small butternut squash (2 small butternut squash)
• 20 g parsley (1 bunch)

Instructions

1. 1. Rinse the chickpeas under cold water.
2. 2. Let the chickpeas drain well.
3. 3. Peel the garlic.
4. 4. Peel the onion.
5. 5. Chop the garlic and onion finely.
6. 6. Heat some oil in a pan.
7. 7. Sauté the chopped vegetables for two minutes over medium heat.
8. 8. Blend the sautéed mixture together with the chickpeas and silken tofu into a smooth cream.
9. 9. Season the cream with salt to your liking.
10. 10. Season the cream with pepper to your liking.
11. 11. Season the cream with lemon juice to your liking.
12. 12. Season the cream with lemon zest to your liking.
13. 13. Season the cream with curry powder to your liking.
14. 14. Season the cream with honey to your liking.
15. 15. Roughly chop the hazelnuts.
16. 16. Roughly chop the cranberries.
17. 17. Take two-thirds of the nut and cranberry mixture.
18. 18. Mix these two-thirds into the tofu cream.
19. 19. Wash the squash.
20. 20. Cut the squash in half.
21. 21. Scrape out the seeds with a spoon.
22. 22. Fill the squash halves with the tofu cream.
23. 23. Sprinkle the stuffed squash with the remaining nuts and cranberries.
24. 24. Line a baking sheet with parchment paper.
25. 25. Place the stuffed squash on the prepared baking sheet.
26. 26. Preheat the oven to 200 °C (convection 180 °C; gas mark 3).
27. 27. Bake the squash in the preheated oven for about 40 minutes.
28. 28. Wash the parsley.
29. 29. Shake the parsley dry.
30. 30. Chop the parsley finely.
31. 31. Sprinkle the finished stuffed butternut squash with the chopped parsley before serving.

Nutrition per serving

• kcal: 431
• Protein: 16 g · Fett/Fat: 23 g · Carbs: 39 g