Butternut Squash stuffed with Chickpea, Sage & Bulghur Wheat

• Produce

  • 1 Butternut squash, mini
  • 1/2 tin Chickpeas, Cooked
  • 3 cloves Garlic
  • 9 Sage, fresh leaves
  • 1 tsp Thyme
  • 1 White onion

• Canned Goods

  • 1 tsp Boullion/stock, powder

• Pasta & Grains

  • 100 g Bulghar wheat

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1 Salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on poppyandthebees.com

Ingredients

• 1 mini butternut squash
• 1 tsp smoked paprika
• 1 tsp thyme
• 1 Tbs Olive Oil
• Salt to taste
• 100g Bulghar wheat
• 1/2 tin or 200g cooked chickpeas
• 1/4 cup white wine
• 1 white onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 teaspoon boullion/stock powder
• 9-10 fresh sage leaves
• Salt & Pepper to taste

Directions

• Preheat the oven to Gas Mark 7/ 260C Cut the squash in half lengthways & scoop out the seeds. Rub the cut side with the paprika,thyme olive oil and salt and sit cut side up on a baking sheet Pop in the oven for 15-20mins whilst you get on with the stuffing.
• In a frying pan, sautee the garlic and onion with a splash of olive oil until translucent. Add the sage leave and fry until crispy. Break them up a little in the pan. Add the bulghur wheat and coat with oil. Add the white wine, the boullion and around 50ml water Stir until the bulghur has absorbed the liquid. Add the chickpeas and cook for a few minutes. Squash the chickpeas up roughly to help make the stuffing stuffable.. If the bulghur is still a little dry add more liquid. Better to be a bit generous than dry! Taste and add extra salt & pepper too if needed. Remove the squash from the oven, and stuff with the stuffing mix. Any leftover stuffing, pop into a little oven proof dish (Youll want extra stuffing..) Put the squash and extra stuffing back into the oven for 15 minutes or until squishy on the inside and crispy on the outside. Serve as part of a winter feast!