Asian-Inspired Vegan Baked Squash
Introduction
Today, let's embark on a baked culinary adventure with a dish that beautifully marries the warmth of traditional baking with a delightful twist of Asian-inspired flavors. This recipe is designed to be your new favorite, bringing together unique textures and tastes in every bite.
Ingredients
- 1 large butternut squash, halved and seeded
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 small red onion, finely chopped
- 1 cup chickpeas, drained and rinsed
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon sriracha sauce
- 1/4 cup cilantro, chopped
- 1/4 cup scallions, sliced
- 1 tablespoon sesame seeds
Instructions
- Preheat your oven to 375°F (190°C).
- Brush the inside of each squash half with olive oil and season with salt and pepper.
- Place the squash halves cut-side up on a baking sheet and roast for about 50 minutes, or until tender.
- While the squash is roasting, heat a pan over medium heat. Add a splash of olive oil, ginger, garlic, and red onion. Cook until onion is translucent.
- Add chickpeas, coconut milk, soy sauce, maple syrup, and sriracha to the pan. Simmer for about 10 minutes, until the mixture thickens slightly.
- Remove the squash from the oven. Divide the chickpea mixture among the squash halves.
- Return the squash to the oven and bake for an additional 10 minutes.
- Garnish with cilantro, scallions, and sesame seeds before serving.
Enjoy the delightful fusion of East meets West in this comforting, baked masterpiece. It's perfect for a cozy dinner or a special gathering, ensuring every bite is packed with flavor and love.
Emily
| Nutritionfacts | Calories: 295, Fat: 13g, Carbs: 40g, Protein: 6g |
|---|---|
| Preparation Time | 1 hour 20 minutes |
| Allergy Information | Contains soy, coconut |