Roasted Squash Filled With Couscous and Chickpeas

  • Difficulty: Basic
  • one hour
  • 4 servings

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.

Ingredients Needed for Roasted Squash Filled With Couscous and Chickpeas

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

How to Cook Roasted Squash Filled With Couscous and Chickpeas

  1. Preheat the oven to 360°F/180°C.
  2. 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. 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. Roast the squash for the next 25 minutes.
  5. 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. 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. 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. Add the dried cranberries and pour the remaining vegetable stock. Simmer for 2-3 minutes.
  9. Add the couscous in a large bowl and mix it with the chickpea mixture and baby spinach.
  10. Squeeze the orange juice and mix everything.
  11. Take the tray out of the oven and fill the squash rings with the couscous and chickpeas mix.
  12. Top each one with crumbled feta cheese and crushed pistachio.
  13. Bake it again at the same heat, this time for 15 more minutes.

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