Stuffed Squash & Crispy Plant-Based Nuggets

Name: Stuffed Squash & Crispy Plant-Based Nuggets
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Comfort Food
Ingredients: 1 cup chickpea flour; 3 cups water; 1 tsp salt (adjust to taste); ¼ tsp lemon juice; ¼ cup olive oil; 2 Juicy Marble Filets; 2 small squashes (e.g., butternut or other small varieties); 1 tbsp thyme; 1 tbsp rosemary; 1 cup mixed rice; 2½ cups water; 2 cups mushrooms, finely chopped; 1 cup kale, finely chopped; ¼ cup leeks, thinly sliced; ¼ cup spring onions, chopped; ¼ cup dried cranberries, finely chopped; 1 tbsp olive oil; ¼ cup parsley, chopped; 3 garlic cloves, minced; 1 tsp salt (adjust to taste); ¼ cup hemp seeds; ¼ cup pumpkin seeds, ground; 2 tbsp garlic powder; 1 tsp smoked paprika; ½ tsp ground clove; ¼ cup nutritional yeast; ½ cup cornstarch; 1 cup water; 1 tsp salt

Stuffed squash & crispy meat flower

chickpea cheese & mushroom-wild rice

This isn’t just a recipe; it’s a culinary masterpiece disguised as comfort food. Imagine the buttery sweetness of roasted squash, its hollowed center lovingly stuffed with a medley of wild rice, sautéed mushrooms, and creamy chickpea cheese. Now picture a bouquet of crispy, herbaceous plant-based nuggets on the side, their golden crust crackling with every bite. This dish is more than dinner—it’s edible art that turns your table into a gallery and your taste buds into art critics. Spoiler alert: they’ll be raving.

⬇️ JUMP TO RECIPE ⬇️

The journey begins with roasting squash to perfection—soft, caramelized, and delicately spiced. While the squash does its thing, you’ll whip up a creamy chickpea cheese, a luscious alternative that holds its own against any dairy-based rival. Next comes the rice, simmered with herbs and mingled with sautéed mushrooms, cranberries, and kale, creating a stuffing so good it might steal the show. But wait, there’s more.

Enter the nuggets—bite-sized Juicy Marbles chunks coated in a nutty blend of hemp and pumpkin seeds, then baked to crispy perfection. The process is as fun as it is rewarding, dipping, rolling, and watching them transform into golden gems in the oven.

The result? A harmonious blend of textures and flavors: the earthy warmth of the squash, the tangy sweetness of cranberries, and the satisfying crunch of the nuggets. It’s a meal that’s as visually stunning as it is delicious.

Rated 5.0 stars by 1 users

Cuisine

Comfort Food

Author:

Lucy Albert

Servings

Prep Time

20 minutes

Cook Time

50 minutes

This rare breed of edible flower has a crispy meat chunk center with hemp seeds, and its petals are squash filled with mushrooms, kale, rice and chickpea cheese. It is effective at quenching hunger and making people around the table say “what’s that, it looks absolutely gorgeous.” I should note, it’s way easier to make than it looks!

Image of Stuffed Squash & Crispy Plant-Based Nuggets

Ingredients

For the Chickpea Cheese

1 cup chickpea flour
3 cups water
1 tsp salt (adjust to taste)
¼ tsp lemon juice
¼ cup olive oil

For the Stuffed Squash

2 Juicy Marble Filets
2 small squashes (e.g., butternut or other small varieties)
1 tbsp thyme
1 tbsp rosemary
1 cup mixed rice
2½ cups water
2 cups mushrooms, finely chopped
1 cup kale, finely chopped
¼ cup leeks, thinly sliced
¼ cup spring onions, chopped
¼ cup dried cranberries, finely chopped
1 tbsp olive oil
¼ cup parsley, chopped
3 garlic cloves, minced
1 tsp salt (adjust to taste)

For the Hemp-Pumpkin Seed Nuggets

¼ cup hemp seeds
¼ cup pumpkin seeds, ground
2 tbsp garlic powder
1 tsp smoked paprika
½ tsp ground clove
¼ cup nutritional yeast
½ cup cornstarch
1 cup water
1 tsp salt

Directions

For the Chickpea Cheese

In a medium saucepan, toast the chickpea flour over low-medium heat for 1 minute.
Gradually whisk in water, stirring constantly to prevent lumps. Cook for 10 minutes, adding olive oil as it thickens.
Once creamy, mix in lemon juice and season with salt to taste. Set aside.

For the Stuffed Squash

Preheat the oven to 400°F (200°C). Halve the squashes and scoop out the seeds.
Arrange squash halves on a baking sheet, drizzle with olive oil, and sprinkle with thyme, rosemary, salt, and pepper. Roast for 15-20 minutes until fork-tender.
Cook rice in water until tender (about 15 minutes).
Sauté mushrooms, leeks, and garlic in a pan with olive oil until softened (about 7 minutes). Add cooked rice, cranberries, spring onions, parsley, kale, and salt. Mix well and cook for 3 minutes.
Gently fold chunks of chickpea cheese into the stuffing for texture.
Fill the roasted squash with the stuffing, top with chickpea cheese, breadcrumbs, and a drizzle of olive oil. Bake for 10 more minutes until golden.

For the Hemp-Pumpkin Seed Nuggets

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Season Juicy Marbles chunks with smoked paprika, ground clove, garlic powder, and salt.
Prepare dipping stations: one bowl with water, another with cornstarch, and a plate with a mix of ground pumpkin seeds, hemp seeds, nutritional yeast, and spices.
Dip each chunk into cornstarch, then water, and finally coat in the seed mixture. Arrange on the baking sheet.
Drizzle nuggets with olive oil, cover with foil, and bake for 15 minutes. Remove foil and bake uncovered for another 7-10 minutes until crispy.

Assembly

Plate the stuffed squash halves, showcasing their vibrant filling.
Arrange the crispy nuggets beside the squash for a balanced presentation.
Garnish with a sprinkle of parsley and a drizzle of olive oil for added flair.

Celebrate the Feast

Stuffed Squash & Crispy Plant-Based Nuggets is not just food—it’s an experience. A gorgeous centerpiece, a balance of textures, and a symphony of flavors, this dish will leave your guests in awe (and maybe a little jealous).

Don’t keep this masterpiece to yourself—snap a picture, tag @juicymarbles, and let the world marvel at your culinary prowess. Bon appétit!

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