Chickpea & Sage Stuffed Butternut Squash (with Airfryer or Oven method)

Step 1

Preheat the oven to Gas Mark 6/200°C/400°F.

Step 2

Cut the squash in half lengthways & scoop out the seeds.

Step 3

Use your knife to make a criss cross on the squash- this looks pretty and helps it cook. Rub the cut side with the paprika,thyme olive oil and salt and sit cut side up on a baking sheet

Step 4

Pop in the oven for 15-20mins whilst you get on with the stuffing. Check on it at around 15 minutes. The squash will take longer to cook (up to 25 mins) if it's a chonky one, or a little less time if it's a thinner one.

Step 5

Once the butternut squash is cooked through, stuff the cavity with some of the stuffing and return to the oven for 5 minutes at the same temperature. (optional- you can just also serve the squash with warm, just made stuffing)

Step 6

Turn your airfryer on to 180°C/350°F and set it to 25 minutes.

Step 7

Cut the squash in half lengthways & scoop out the seeds.

Step 8

Use your knife to make a criss cross on the squash- this looks pretty and helps it cook. Rub the cut side with the paprika, olive oil and salt.

Step 9

When the airfryer is ready, put the butternut squash in cut side up. In a larger airfryer both sides should easily fit in.

Step 10

Check the squash after 15 minutes in the airfryer, if it is soft and caramelised on the outside, it is ready to stuff. If not, leave in for another 5 -10 minutes. How long the squash takes to cook depends on how chunky/thick the squash is! Some are much thinner than others and will take less time to cook.

Step 11

Once the butternut squash is cooked through, stuff the cavity with some of the stuffing and return to the airfryer for 5 minutes at the same temperature. (optional- you can just also serve the squash with warm, just made stuffing)

Step 12

Cook the quinoa in 300ml of water (or if using cups, 1 cup of quinoa in 2 cups water) with the vegetable boullion. Boil the quinoa with a lid on for 5 minutes, then turn the heat right down for 5 minutes, then turn the heat off and let the quinoa sit there with the lid on for 5 minutes.

Step 13

In a frying pan, sautee the garlic and onion with a splash of olive oil until translucent.

Step 14

Add the sage leave and fry until crispy. Break them up a little in the pan.

Step 15

Add the cooked quinoa and mix.

Step 16

Add the white wine, and mix.

Step 17

Add the chickpeas and cook for a few minutes. Squash the chickpeas up roughly to help make the stuffing stuffable..

Step 18

Remove the squash from the oven or airfryer, and stuff with the stuffing mix. Any leftover stuffing add into a little dish to serve on the side. (You'll want extra stuffing..)

Step 19

You can put the squash back in the oven/airfryer to cook, or serve as is!