Stuffed Butternut

This is a nice and filling dish that got some indian flavors to it. The haricot verts and chickpeas adds a ton of protein, making it both filling and perfect for a day after a lot of physical activity #gainz.

There will be leftover butternut flesh as well as mushroom chickpea stuffing. It pairs well with a side salad for lunch the next day!

Stuffed Butternut Squash

About 1,5 h total, serves 2 (or one if you are really hungry)

For the Stuffed Squash:

• 1 butternut squash
• 2 handfuls of mushrooms
• 1 can of chickpeas
• 3 garlic cloves
• 2 small green onions
• 1 handful cilantro
• 2 handfuls haricot verts
• 2 stalks lemongrass (optional)

For the Spices:

• 1 teaspoon chili powder
• 1,5 teaspoons cumin
• 2,5 teaspoons garam masala
• Salt, to taste (I used truffle salt, because it’s my thing)
• 1 tablespoon sumac

Make it;

To Roast the Squash:

1. Preheat the oven to 400°F (205°C) .
2. Start by prepping the butternut squash; Chop it in half and scoop out the seeds.
3. Now, brush it with some olive oil and roast it cut-side up in your oven for about 45 minutes or until it’s fork tender.
4. When it’s ready, remove it form the oven, let it cool and scoop out some flesh to make room for the stuffing;

To make the Stuffing:

1. Start by chopping the onion, garlic, and mushrooms.
2. Sauté these for about 8 minutes over low/medium heat before adding the spices, beans, chickpeas and a handful of fresh cilantro leaves.
3. Cook this over medium-low for about 15 minutes while stirring regularly.
4. Slice the lemongrass stalks in half and place them on the on the bottom of the butternut.
5. Scoop in the stuffing on top.
6. Put it back in the oven for about 15-20 minutes.
7. Take it out, sprinkle generously with salt (im a salt feind) and fresh cilantro.
8. Enjoy 🙂