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Stuffed Butternut Squash

Recipe by @hildurrutingimars

Oddpods chickpeas⁠⁠
2 butternut squash⁠⁠
Olive oil to taste⁠⁠
Salt & pepper to taste⁠⁠
½ teaspoon dried sage⁠⁠
1 small onion, small⁠⁠
6 medium mushrooms⁠⁠
2 garlic cloves, crushed or grated⁠⁠
1 teaspoon dried and sage⁠⁠
pepper taste⁠⁠
Crumbled feta cheese to taste⁠⁠
2 tbsp pistachio kernels , finely chopped⁠⁠
Rocket, olive oil and feta to serve⁠⁠



- Cut the butternut squash in half and peel the seeds. Cut slits in them and spread olive oil, sage, salt and pepper.⁠⁠
Bake the pumpkin in the oven for 40 minutes at 200°C ⁠⁠
- Cut onions and mushrooms into small pieces and fry in olive oil together with garlic.⁠⁠
- Add chickpeas, sage, salt and pepper. Mix everything well.⁠⁠
- Scrape a little hole out of the squash to make room for the filling. Fill each squash half with quinoa, the chickpea mixture, mashed feta cheese and finely chopped pistachio kernels.⁠⁠
- Bake in the oven for 8-10 minutes at 200°C.⁠⁠
- Top with rocket, a drizzle of olive oil and more crumbled feta cheese. Dig in and enjoy!⁠⁠


Stuffed Butternut Squash