Baby Butternut Squash Stuffed with Curried Peanut Butter Chickpeas

Baby Butternut Squash Stuffed with Red Curry Peanut Butter Chickpeas + Roasted Sweet Onion 🥜 

This is one of those recipes that looks way harder to make than it is! Easily thrown together with Autumn pantry staples, you can dress it down for a mid-week dinner or up as main dish on your Holiday table. Either way the mildly spiced peanut butter chickpeas stuffed inside sweet baby butternuts will not disappoint! Try it and let me know what you think in comments. I LOVE feedback.

✖️RECIPE ✖️

Ingredients:

3 baby butternut squash

1 sweet onion 

3 Tablespoons natural runny peanut butter

3 Tablespoons hot water

1/4 - 1/2 teaspoon red curry paste

1 teaspoon maple syrup

1 teaspoon tamari 

1 can cooled chickpeas

Instructions:

For the squash:

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Wash and slice baby butternut squash lengthwise. Scoop out seeds and place cut side down on baking sheet. Chop onion into large pieces and add to baking sheet. Bake 25-35 minutes until a fork pierces the squash easily. Remove from oven and set aside. 

For the chickpeas:

Combine peanut butter, water, red curry paste, maple syrup and tamari in a small bowl and stir well until combined. Rinse and drain chickpeas, and add to the sauce. Pour chickpeas and sauce into a medium saucepan. Heat saucepan on low until sauce thickens and stuff inside baby butternut squash. I served these with sautéed kale and roasted onions. 😋

Recipe Notes:

To make this recipe 100% gluten free use gluten free tamari.

To make this recipe nut free, substitute tahini or full fat coconut cream for peanut butter.