Vegetarian Stuffed Butternut Squash

Ingredients

• 400 g Chickpeas (canned; drained weight)
• 2 Garlic cloves
• 50 g small onions (1 small onion)
• 1 tbsp Olive Oil
• 200 g silken tofu
• Salt
• Pepper
• 0.5 organic lemon (juice and zest)
• 1 tbsp curry powder
• 1 tsp Honey
• 100 g Hazelnuts
• 50 g dried cranberries
• 1000 g small butternut squash (2 small butternut squashes)
• 20 g Parsley (1 bunch)

Instructions

1. 1.

   Rinse chickpeas and drain. Peel garlic and onion, then chop. Heat oil in a pan and sauté garlic and onions for 2 minutes over medium heat. Blend both with chickpeas and silken tofu until smooth. Season with salt, pepper, lemon juice and zest, curry powder, and honey.

2. 2.

   Coarsely chop hazelnuts and cranberries. Mix two‑thirds into the tofu cream. Wash squash, halve it, and scrape out the seeds.

3. 3.

   Fill squash halves with tofu cream, sprinkle remaining nuts and cranberries on top, place on a parchment‑lined tray, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 40 minutes.

4. 4.

   Meanwhile wash parsley, pat dry, and chop. Sprinkle chopped parsley over the stuffed butternut squash before serving.