20 October 2014

Chickpea & Sausage Squash Casserole

Serves: 2
Time: 35 mins

This next recipe is using seasonal produce for a delicious meal that will warm you from the inside-out, it is served up inside festival squash which look so great, this is sure to wow whoever you make it for!

You'll need:

  • Baking tray
  • Large frying pan
  • Chopping board 
  • Wooden Spoon
  • Knife


  • 2 Vegan sausages, cut up into small pieces (I used Linda McCartney)
  • 2 Red onions, sliced
  • 2 Garlic cloves, finely chopped
  • 6 Medium tomatoes
  • 1 tin chickpeas, drained
  • 1 tsp marmite/ veggie stock
  • 1/2 tsp paprika
  • 1 handful fresh basil & parsley chopped
  • Salt & pepper
  • 2 small festival squash
  • 2 sprigs rosemary
  • olive oil
  • 2 wholemeal rolls


  1.  Pre-heat the oven to 200C.
  2.  Cut the top off the squash and scoop out the flesh (the seeds can be saved for later and roasted for a tasty snack), drizzle with olive oil, rosemary, salt & pepper and roast for 25 minutes.
  3.   Fry the onion, garlic and sausage in a pan for a few minutes, before adding the tomatoes, marmite, herbs, paprika and a sprinkle of black pepper, simmer on a medium heat for 20 minutes, before adding the chickpeas and simmering for another 5.
  4. Spoon the casserole into the two squash and bake for another 5 minutes, before serving up with a warm or toasted roll, enjoy! Cassidy xx