The ultimate comfort food!

Easy roast butternut squash topped with fresh veggies and a healthy & delicious avocado-chickpea cream!


    2 servings

  • 1 squash
  • vegetables of your choice

Avocado-Chickpea Cream:

  • ½ avocado
  • ½ cup chickpeas
  • 1 garlic clove
  • 2 tbsp lemon juice
  • 1 tsp tamari or soy sauce


  1. Halve the squash lengthwise, scoop out the seeds and roast until just tender, 35-40 minutes (180°C/ 350°F).
  2. Carefully scoop the flesh of the squash into a bowl.
  3. For the sauce, place all ingredients in a blender and blend until smooth and creamy.
  4. Be creative with the filling! We used grated carrots, lamb´s lettuce, tomatoes, sesame seeds & dried tomatoes.
  5. Enjoy!