Description
This vibrant and wholesome recipe features honey roasted butternut squash stuffed with a flavorful chickpea and sun-dried tomato filling, topped with creamy avocado crema and fresh herbs. Perfect for a nutritious and satisfying vegetarian meal that balances sweetness, tang, and savory flavors.
Ingredients
Sweet Potatoes
- 4 small to medium sweet potatoes, washed, scrubbed clean, and dried
- Extra virgin olive oil (for roasting)
Chickpea Filling
- 2 tablespoons extra virgin olive oil
- 3 shallots, chopped
- 2 garlic cloves, minced
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/4 cup chopped sun dried tomatoes
- 3 cups baby spinach
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 lime, zested and juiced
Toppings
- Avocado Crema, to serve (see homemade avocado crema recipe)
- 1/2 cup chopped fresh cilantro or parsley
- Lime zest (from 1 lime)
Instructions
- Prepare and preheat. Position an oven rack in the center of the oven and preheat it to 400°F (205°C). Using a fork, poke holes all over the sweet potatoes to allow steam to escape while roasting. Line a sheet pan with foil and arrange the sweet potatoes evenly on top.
- Roast sweet potatoes. Bake the sweet potatoes on the middle rack of the heated oven for about 45 minutes to 1 hour, or until they are fork tender and easily pierced in the center.
- Make the chickpea filling. While the sweet potatoes roast, heat two tablespoons of extra virgin olive oil in a large skillet over medium heat until it shimmers. Add the chopped shallots and sauté for about 3 minutes, tossing occasionally until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the drained chickpeas and chopped sun-dried tomatoes, cooking for 10 minutes until the chickpeas are tender and warmed through. Add the baby spinach along with a generous pinch of kosher salt and freshly ground black pepper. Toss just until the spinach wilts. Remove from heat and stir in the lime juice to brighten flavors.
- Stuff the sweet potatoes. When the sweet potatoes are done roasting, remove them from the oven. Slice each sweet potato partway through the center lengthwise, ensuring the bottom remains intact to hold the filling. Open them slightly to create a cavity and fill generously with the warm chickpea mixture.
- Finish and serve. Top each stuffed sweet potato with a dollop of creamy avocado crema. Sprinkle the chopped fresh cilantro or parsley and lime zest over the top for a fresh, vibrant finish. Serve immediately while warm.
Notes
- You can substitute butternut squash for the sweet potatoes if preferred.
- To make the dish vegan, ensure the avocado crema is dairy-free or omit it entirely.
- Use fresh lime juice for the best flavor impact in the chickpea filling.
- This dish can be served as a hearty lunch or dinner.
- Leftover filling can be stored in the fridge for up to 3 days and reheated as desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
