Who loves a good baked autumn dish?
This one is perfect for all. Pretty enough if you’re entertaining guests, and doesn’t create a load of washing up either. It’s also great for weight loss and general health. Plenty of veggies, minimal oil and good sources of protein and carbs. Warming, filling and nutritious for cooler weather.
If you’ve made this a few times already, try swapping out the kale for spinach, the chickpeas for black eyed beans, or the quinoa for wholegrain rice.
PS. If you’re reading this in pumpkin season, you have to try the recipe with pumpkin instead of squash too. So good!
Stuffed Autumn Squash
- 2 small butternut squash
- 1 tsp extra virgin olive oil
- 1/2 cup dry quinoa
- 2 cups vegetable broth
- 2 cups chopped kale
- 1 cup diced courgette / zucchini
- 1 tin (400g) chickpeas, drained and washed
- 1 tsp dried mixed herbs
- 1 tsp garlic powder
- 2 tbsp nutritional yeast
Baking The Squash
- Preheat oven to 190C. Halve each butternut squash (lengthways), scoop out the seeds, and put the 4 halves on a baking tray.
- In a cup, mix 1 tsp oil with 2 tbsp vegetable broth. Use a pastry brush to brush this mixture on the flesh. Put the squash in the oven and bake for around 40 mins (until the flesh is tender).
- When out of the oven, scoop a little squash out of each half and put on the side to eat with your dinner.
Preparing The Topping
- While squash is baking, add the remainder of your stock, quinoa and courgette to a saucepan. Bring to the boil and then allow to simmer for 10 minutes.
- When most of the stock has disappeared, add the kale and simmer for another 2 minutes.
- Add the chickpeas, mixed herbs and garlic to your mixture. Warm through.
- Spoon your finished mixture into your squash halves, and sprinkle nutritional yeast on top.