By pollypocketsy
Roasted Harissa Butternut with Cheesy Chickpea Stuffing
3 steps
Prep:2minCook:40min
This plant based butternut with its delicate spices and cheesy chickpea stuffing is a favorite in my house with all of the vegetarians during the holidays . It’s vegan friendly with two easy substitutes just swap agave syrup for honey and vegan cheese for the cheese . Enjoy .
Updated at: Mon, 21 Oct 2024 16:21:34 GMT
Nutrition balance score
Great
Glycemic Index
63
Moderate
Glycemic Load
86
High
Nutrition per serving
Calories944.6 kcal (47%)
Total Fat34.9 g (50%)
Carbs136.2 g (52%)
Sugars23.2 g (26%)
Protein32.2 g (64%)
Sodium1293.2 mg (65%)
Fiber22.5 g (80%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Wash the butternut squash then halve it and scoop out the seeds . Put it on a roasting tray cut side up then add 4 cloves of chopped garlic , oil and a heaped teaspoon of harissa paste to a bowl mix then brush all over . Drizzle with honey or agave syrup Season with salt and pepper then bake at 200 c fan for 30 minutes .
harissa paste1 tsp
honey1 TbspStep 2
Add drained chickpeas to a bowl then mash half down with a fork . Grate in the last 2 cloves of garlic and the lemon zest then add chopped scallions cheddar cheese or vegan cheese( reserve a sprinkling of cheese for the tip) breadcrumbs and chopped coriander . Mix to combine .
can chickpeas1 
spring onions4 
grated cheddar80 gramsStep 3
Remove the squash from the oven and scrape some of the soft squash from the hole. Mix this with the chickpeas then scoop it back into the hole filing it up. Add the last bit of cheese on top then bake until golden. You can serve each half as a main course or separate it into 4 portions as a side . Enjoy .
grated cheddar80 gramsNotes
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Easy
Fresh
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Kid-friendly
