Quinoa and Chickpea Stuffed Butternut Squash

Updated: Nov 21, 2018

Winter is here! But one of the beautiful things about Belgrade is that there is still lots on offer at your local pijaca. Get some tasty winter squash into your diet. The recipe below uses butternut squash, but any winter squash will do.

This a beautiful recipe for the cozy season. Loaded with protein, fiber and Vitamin A, this easy vegan recipe is packed with nutrition and flavour. Serves 2.

quinoa and chickpeas stuffed butternut squash roasted vegan recipe
Quinoa & Chickpea Stuffed Butternut Squash


- One butternut squash

- Half a cup of uncooked quinoa

- One can of chickpeas, drained and rinsed well

- One large carrot, diced

- One large onion, diced

- All the garlic you would like, diced

- Olive oil

- Salt and pepper

- A dash of Vegeta, of course!

- Parsley, rocket, or other green to garnish

- Optional: a big dollop of Ajvar

- Optional: Goat cheese, feta, or other white crumbly cheese (if you eat animal products)

Method: 1. Cut the squash in half, scoop out the seeds, drizzle with olive oil, season with salt and pepper and place onto a baking tray lined with parchment paper. Place into an oven heated to 200 degrees Celcius (400 Farenheit). Allow the squash to roast for approximately an hour.

2. While the squash is roasting, cook the quinoa on the stove top. When cooking grains, a general rule of thumb is to use twice the amount of water. Combine the quinoa with one cup water and a dash of salt in a small sauce pan with a lid. Bring to a boil, and then reduce the heat, allowing the quinoa to gently cook until all the water is absorbed.

3. As the quinoa cooks, heat some olive oil in a sauce pan and add the carrots. When the carrots begin to soften, add the diced onion and cook for a few minutes. When the onion begins to turn translucent, add the garlic, and allow to cook for a couple minutes more. Then add the chick peas, some salt and pepper, and if you like, Vegeta, or other seasonings, and combine well. You can also stir in the ajvar here.

4. When the squash is cooked, carefully remove it from the oven. Using a spoon, enlarge the hole where the seeds were by scooping out some of the flesh, and adding it to the carrot-quinoa-chickpea mixture. Then scoop the mixture into the squash, dividing it evenly between the two halves.

5. Drizzle with olive oil, and put the baking tray back into the oven for another 15 minutes. If you're adding cheese, remove from the oven after 10 minutes, and switch the oven to broil. Crumble cheese onto the squashes, and put them back into the oven for another 5 minutes or so. Pay close attention that they don't burn.

6. Garnish with some greenery, like rocket or parsley.

7. Enjoy!

Hope you like this recipe. Let us know how it turned out!

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