A delicious creamy butternut squash dish filled with a flavorful chickpea and mushroom mixture, seasoned with tahini and fresh herbs. Delightful and hearty, this recipe is perfect as a main course.
1: Roast the squash halves in a preheated oven at 200C /390F (fan) for 45-50 mins, until soft and scoopable.
2: On medium heat, fry onions in oil or ghee until softened.
3: Add garlic and cook for another 2 minutes.
4: Follow with diced mushrooms, salt, and pepper; cook with the lid for 5 minutes.
5: Mix in chickpeas, sauce, and herbs, adjusting seasonings to taste.
6: Add chickpea filling back into the roasted squash and enjoy!
