Chickpea & Sage Stuffed Butternut Squash (with Airfryer or Oven method)

Butternut squash halved on a tray stuffed with sage and chickpea stuffing.

5 from 2 votes

Chickpea & Sage Stuffed Butternut Squash (with Airfryer or Oven method)

Easy festive bake that can be made using the oven or airfryer! Succulent butternut squash pairs beautifully with a stuffing made with chickpeas and sage.

Prep Time15

Cook Time25

Total Time40

Course: christmas dinner, Main Course

Cuisine: Christmas, Vegan

Servings:

Calories: 583kcal

Author: Louise-Claire Cayzer

Equipment

Airfryer or oven
Frying Pan

Ingredients

For the squash

1 kg butternut squash one medium squash
1 teaspoon smoked paprika
1 tablespoon Olive Oil
Salt to taste

For the Stuffing

100 g quinoa you can also use bulgar wheat
1 teaspoon boullion/stock powder
150 g cooked chickpeas around half a tin/can
60 ml white wine
1 white onion finely chopped
3 cloves garlic finely chopped
9-10 fresh sage leaves
Salt & Pepper to taste

Metric - American

Instructions

To cook in an oven:

Preheat the oven to Gas Mark 6/200°C/400°F.
Cut the squash in half lengthways & scoop out the seeds.
Use your knife to make a criss cross on the squash- this looks pretty and helps it cook. Rub the cut side with the paprika,thyme olive oil and salt and sit cut side up on a baking sheet
Pop in the oven for 15-20mins whilst you get on with the stuffing. Check on it at around 15 minutes. The squash will take longer to cook (up to 25 mins) if it's a chonky one, or a little less time if it's a thinner one.
Once the butternut squash is cooked through, stuff the cavity with some of the stuffing and return to the oven for 5 minutes at the same temperature. (optional- you can just also serve the squash with warm, just made stuffing)

To cook in an airfryer

Turn your airfryer on to 180°C/350°F and set it to 25 minutes.
Cut the squash in half lengthways & scoop out the seeds.
Use your knife to make a criss cross on the squash- this looks pretty and helps it cook. Rub the cut side with the paprika, olive oil and salt.
When the airfryer is ready, put the butternut squash in cut side up. In a larger airfryer both sides should easily fit in.
Check the squash after 15 minutes in the airfryer, if it is soft and caramelised on the outside, it is ready to stuff. If not, leave in for another 5 -10 minutes. How long the squash takes to cook depends on how chunky/thick the squash is! Some are much thinner than others and will take less time to cook.
Once the butternut squash is cooked through, stuff the cavity with some of the stuffing and return to the airfryer for 5 minutes at the same temperature. (optional- you can just also serve the squash with warm, just made stuffing)

To make the stuffing

Cook the quinoa in 300ml of water (or if using cups, 1 cup of quinoa in 2 cups water) with the vegetable boullion. Boil the quinoa with a lid on for 5 minutes, then turn the heat right down for 5 minutes, then turn the heat off and let the quinoa sit there with the lid on for 5 minutes.
In a frying pan, sautee the garlic and onion with a splash of olive oil until translucent.
Add the sage leave and fry until crispy. Break them up a little in the pan.
Add the cooked quinoa and mix.
Add the white wine, and mix.
Add the chickpeas and cook for a few minutes. Squash the chickpeas up roughly to help make the stuffing stuffable..
Remove the squash from the oven or airfryer, and stuff with the stuffing mix. Any leftover stuffing add into a little dish to serve on the side. (You'll want extra stuffing..)
You can put the squash back in the oven/airfryer to cook, or serve as is!

Notes

Little Butternut Squashes are the perfect size for 2 people. It's easy enough to scale this recipe up for extra, just double per squash added.
Like a traditional main meat dish, this really does deserve to be served alongside a feast 'with all the trimmings', it's not really a one dish meal, but I think that's part of it's beauty.

Nutrition