Squash, Mushroom & Chick Pea Stuffing

Hi fellow bloggers, it has been a while since I posted, but I intend to post more regularly. Welcome to those who joined us since my last post. I wanted to share a variation of a vegetarian stuffing I saw in the Christmas edition of woman&home magazine. Theirs called for squash, goat cheese & cannellini beans - which I did not have, but I did have chick peas. So here's what you need:

Ingredients

1 small butternut squash
Fresh herbs (4 sprigs thyme, 6 basil leaves, spring onions)
1 large pod garlic

3 tbs olive oil
2 tsp dried italian seasoning (optional)
1 425g can Chick Peas drained & rinsed
8 oz button mushrooms washed & sliced
half small red & green bell pepper

Broccoli florets

Goat cheese crumbled as desired

1. Heat oven at 400 F or gas marked 6. Cut squash and season with fresh herbs and/or dried seasonings, drizzle with olive oil and roast until tender for about 20 mins.

2. Mash the chick peas roughly and add bell pepper and some of the goat cheese. Stir and season additionally if desired.

3. Place mixture in baking pan and top with broccoli florets, remaining goat cheese and a little goat cheese until brown.

(N.b The original recipe called for bread but I left it out because of my allergies, it was a little loose, but it made for a filling lunch.)

What vegetarian stuffing recipes are you making?