Butternut Squash Boats with Chickpeas

November 30, 2017


These Butternut Squash Boats with Spiced Paprika Chickpeas, Red Pepper and Cavolo Nero are just delicious. They do take time but are super simple to make and are so healthy and nutritious.


This dish is suitable for vegans and also gluten free. But this can be easily adapted to include meat or diary if you so wish - check out the Flexi Tweaks below...






Serves 4



Butternut Squash:

1 Whole Medium Butternut Squash, halved lengthways

2 tsp of Olive Oil 

Sea Salt

Black Pepper



40g of Onion, thinly sliced

60g of Red Pepper, Thinly slice into long strips

1 Clove of Garlic, thinly sliced 

60g of Mushrooms, thinly sliced

1 tsp of Smoked Paprika

1 tsp of Cumin

200g of Tinned chickpeas, water drained and retained for another dish (like this Healthy Chocolate Mousse recipe)

Half a tsp of Chilli Flakes (optional)

200g of tinned chopped tomatoes

1 tbsp of Balsamic Vinegar

1 tsp of Bouillon

40g of Cavolo Nero, shredded

1 tbsp of Nutritional Yeast (optional)




Preheat the oven to 200 degrees.

Start by giving the Butternut Squash a good wash and carefully cut them in half lengthways. Scoop out the seeds and rub 1 tsp of olive oil all over the Butternut Squash, inside and out. Season the flesh with salt and pepper and then turn them over, skin side up, and place on a baking tray. Bake in the oven for 45 minutes.


You can start prepping and cooking the Chickpea dish about 30 minutes before the Butternut Squash is due to finish roasting. Put the rest of the oil, onion, garlic, peppers and mushrooms in a frying pan and saute for about 5 minutes. Add the paprika and cumin and stir in for a minute. Add the chickpeas and balsamic vinegar, and give it a good stir. After a couple of minutes add the tomatoes and simmer for 10 minutes on a medium heat. Add the bouillon, chilli flakes if using and the Cavolo Nero. Take off the heat once the Cavolo Nero is cooked through.


When the Butternut Squash is done take them out and carefully turn them over on a plate skin side down. Spoon the chickpeas over the Butternut Squash Boats and scatter the Nutritional Yeast over the top. 




If you fancy some dairy, crumble 20g of feta cheese on each Butternut Squash Boat when done. Parmesan would also work well.


If you fancy some meat then dice up 80g of chorizo and fry up with the veg. with or without the chickpeas.


Share on Facebook
Share on Twitter
Please reload

© 2018 Too Many Foodies