Brussels sprouts, carrots, and garbanzo beans simmered with soy milk, tamari, and garlic, are tossed with basmati rice and spooned into baked butternut squash. A delicious dish bound to satisfy vegetarians and non-vegetarians, alike.
Reviewed By:
donnacim
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OMG!! This is so good!!! I made some changes based on what I had on hand. Used coconut milk instead of soy, peas instead of the sprouts, and brown rice. Also used 2 cups frozen butternut squash, which I boiled separately, added some sauteed onion, and cooked it all as a casserole. With the coconut milk, you could sub curry powder for the turmeric, though it was great with the turmeric. Will definitely make this many times!
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Reviewed By:
Newbie27
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I loved this. I've made with both brown rice and basmati, and like it both ways. It's so nice to find a healthy, vegan recipe on this site!
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Reviewed By:
joy-of-jesus-smileymom
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Very interesting recipe! I liked the combination of brussels, carrots and rice, and also the idea of the chickpeas (but not so sure about the taste of chickpeas in this). However, I just couldn't add all the turmeric. I thought about an 1/8 tsp. was plenty. Any other seasoning suggestions? Curry was good too.
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Reviewed By:
FloridaJoe
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Like other reviewers, I chopped up the butternut squash and put it in a casserole. I did not have Tamari so I substituted dark and light soy sauce. The stuffing/rice mixture was excellent. Our family was equally divided on whether we liked it or not. I'm thinking butternut squash is an aquired taste. I would definitely make this again but perhaps leave off the squash altogether.
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Reviewed By:
Kathleen
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I thought this was awsome! I scooped out the cooked squash and mixed in with the rice mixture and served it back in the shell. Fantastic!!
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Reviewed By:
jenbridges
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Very good recipe for vegetarians! The brussel sprouts with the squash gave it a wonderful taste. I used the same ingredients in a creamy butternut squash soup the next day.
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Reviewed By:
MerriMartin
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This was so good! I used lentils with a bouillon cube instead of garbanzo beans and I added onions and 2x the garlic. The flavor of this dish was amazing! Maybe my squash was gigantic but this made 4 servings for me!
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Reviewed By:
Amber SG from British Columbia
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very good scott liked this one.
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Reviewed By:
Sharis
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I try to cook for my vegetarian brother once in a while. He is pretty plane would describe him as the meat and potatoes kind of guy if he ate meat but even he enjoyed this meal and my mom and I loved it. I added some zucchini and feta cheese on top. Two thumbs up
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Reviewed By:
lillpup
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Like another reviewer, I didn't stuff the squash--I just mixed the cubed squash with the other veggies. I used brown rice because that's all I had. It was ok, tasty and filling, but not spectacular.
Update: I added another star. I made it again, followed the recipe more closely, and it was much better.
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Reviewed By:
LORIKAE
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This was a great fall-time seasonal recipe, especially for those living in the midwest as brussel's sprouts, winter squash and garlic are all being harvested.
I used unsweetened almond milk instead of soy milk, and upped all the spices, two-fold. Lastly, I didn't want to deal with the messiness of the squash halves - I was in a hurry - so I peeled and cubed the squash, and baked everything together. Cubing increased surface area of the squash, decreasing the bake time, and made it easier to eat in my mind...a better mixing of the flavors. My partner topped his with parmeasan and I ate mine with plain yogurt.
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Reviewed By:
Ellie
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Really good, but I added a touch more spice.
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Reviewed By:
VILLALUISA
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This is a very easy, filling and nice vegetarian recipie. I added some chopped onion as other reviewers suggested, and sprinkled some grated romano cheese over the top before baking the casserole. It is very tasty and I would definitely make this recipie again..
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Reviewed By:
Emily
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I was hesitant to try this recipe, because it seemed unusual. I decided to go ahead based on the other reviews, and I am so glad that I did. We loved it!
The only changes I made are the following: (1) I added a small amount of finely chopped onion, and sauteed this with the garlic before adding the other veggies. (2) I shredded the carrots instead of julienning them (3) I added some small broccoli florets (4) I did not cover the squash with foil when I baked it (gets plenty soft) (5) I added some shredded cheese on top after stuffing, and re-baked at 350 for about 15 minutes.
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Reviewed By:
Beki
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I've made this a few times now, and we really like it. It's pretty easy (just takes some time to cook the squash). I use soy sauce instead of tamari. Next time, I will cube the squash instead of stuffing it- seems that it might be easier to eat that way.
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Reviewed By:
Abby
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This is a simple but flavorful recipe. I made a few changes though. I added a chicken bullion cube to the squash water. I used brown rice instead. Zucchini instead of brussels sprouts. Soy sauce instead of tamari.
Curry instead of turmeric. I also added green pepper and green onion. My friend loved it.
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Reviewed By:
Px
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It was good, however it came out very salty even though I added no salt. I addvise everyone to try to compensate the saltiness of the tamari sauce. The whole meal took 1:40 hrs. I advise to start baking the squash at least 30 minutes before everything else. My squash took around 1:25 mins to cook :S
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Reviewed By:
PTURNER72
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I converted this recipe to a casserole by chunking up the cooked squash and mixing it into the stuffing. We were taking it to a potluck and it just seemed like it would be easier to serve that way. I also subbed zuccini for the brussel sprouts, and used a cup of brown rice. Everyone really liked it, and my husband loved it! Considering how hard it is to get him to eat vegetables some days, that's quite an accomplishment.
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Reviewed By:
AMMYBUG
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So yummy! I added a cubed zucchini as well to the veg. mix. My family, who usually notice when I cook without meat, were over the moon about this recipe!
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Reviewed By:
BINNIEJAY
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I didn't have all of the ingredients on hand (garbanzo beans, carrots, sprouts, soy milk, tamari, turmeric) so I modified it by just using brown rice, a cup of frozen green beans, regular milk, and soy sauce. It was sooo easy to make and turned out very tasty. A nice romantic meal if you serve with two forks.
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