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Roasted Squash Filled with Couscous and Chickpeas

Put your squash to good use and cook it by the letter of this delicious recipe. Roast the squash, and then fill it with a delicious mix of couscous, chickpeas, and cranberries. Top everything off with some salty feta cheese. The dish has great flavors and is also fit for a light, vegetarian dinner.
Put your squash to good use and cook it by the letter of this delicious recipe. Roast the squash, and then fill it with a delicious mix of couscous, chickpeas, and cranberries. Top everything off with some salty feta cheese. The dish has great flavors and is also fit for a light, vegetarian dinner.

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Ingredients

1 butternut squash, approximately 3 pounds
3 tablespoons of olive oil
salt
1 teaspoon chili flakes
1 tablespoon vegetable oil
2 cups of vegetable stock
1 cup couscous
1 onion, chopped
2 garlic cloves, sliced
7 ounces of chickpea, canned
½ teaspoon dried oregano
½ teaspoon paprika powder
pepper
2 ounces of dried cranberry
1 ounce baby spinach
½ orange
2 ounces of feta cheese
1 pistachio, crushed

Ingredients

Steps

1
Done

Preheat the oven to 360°F/180°C.

2
Done

Place the butternut squash horizontally on your wooden board and slice it vertically into round slices. Remove its seeds to make room for the filling.

3
Done

Line a baking tray with parchment paper and lay the squash slices on it. Drizzle a bit of olive oil and season with salt and chili flakes.

4
Done

Roast the squash for the next 25 minutes.

5
Done

Heat the vegetable oil in a skillet over medium heat. Add the vegetable stock, but keep about 50 ml of liquid for later on.

6
Done

Add the couscous and cook until the liquid starts simmer. Remove the skillet from the heat and let it sit for 10 minutes, until the liquid is absorbed.

7
Done

Next heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion, garlic, and chickpeas. Season with salt, pepper, oregano, and paprika.

8
Done

Add the dried cranberries and pour the remaining vegetable stock. Simmer for 2-3 minutes.

9
Done

Add the couscous in a large bowl and mix it with the chickpea mixture and baby spinach.

10
Done

Squeeze the orange juice and mix everything.

11
Done

Take the tray out of the oven and fill the squash rings with the couscous and chickpeas mix.

12
Done

Top each one with crumbled feta cheese and crushed pistachio.

13
Done

Bake it again at the same heat, this time for 15 more minutes.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

691 kcal
Calories
113 g
Protein
24 g
Fat
19 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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