Creamy‑candy acorn squash halves roasted to tender perfection and full of a savory, umami‑wealthy mix of mushrooms, chickpeas, and fragrant sage – that is fall on a plate. It is cozy, plant‑powered consolation meals that steals the present at weeknight dinners or vacation tables alike.
This recipe was contributed to Oh My Veggies method again in 2014 by Andrea at Dishing up the Dirt. It has since been up to date, however is each bit as tasty because it ever was!
If Fall had a signature dish, this may completely be it. There’s one thing so soul‑soothing about roasting a winter squash till it is gentle sufficient to swoon over, then piling it excessive with a aromatic skillet filling that hits each cozy note-earthy mushrooms, hearty chickpeas, a touch of warmth from purple pepper flakes, and woodsy sage. I do not learn about you, however simply the aroma makes me need to throw on a sweater and savor each chunk.
This recipe has turn into one in every of my go‑to methods to indicate off seasonal squash with out fuss. And one of the best half? You’ll be able to completely eat the bowl.
This Stuffed Squash Is…
- Good for fall menus – Thanksgiving, weeknight dinner, or only a fancy Sunday supper.
- Vegetarian (and vegan!) – hearty sufficient to fulfill non‑vegans, too.
- Balanced & filling – because of plant‑based mostly protein from chickpeas.
- Stunning to serve – presentation that does not strive too exhausting.
Useful Ideas
Be sure you roast the squash cut-side down. I do know, it feels counterintuitive – you need to see it roasting, proper? However belief me on this. That upside-down roast traps the steam contained in the squash halves, making them ridiculously tender and buttery with out drying out. Plus, you get that tasty caramelization on the sides.
Enthusiastic about prepping this forward of time? You completely can. The squash may be roasted and the filling made a day prematurely. Simply reheat gently earlier than assembling and run it below the broiler to convey all of it again to life. Actually, it could be even higher the following day, as soon as the whole lot has had an opportunity to mingle.
And one final tip, simply because I really like a crunchy end – save these squash seeds! Give them a rinse, toss with a little bit oil and salt, and roast them till golden. They make a stellar topping or snack whilst you look forward to dinner to complete.
Extra Tasty Concepts
For those who love this stuffed acorn squash, remember to try these different scrumptious recipes:
📖 Recipe
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Elements
- 2 medium acorn squash, sliced in half and seeds eliminated
- 3 tablespoons olive oil, divided
- ½ teaspoon salt, plus additional for seasoning the filling
- ¼ teaspoon black pepper, plus additional for seasoning the filling
- 1 giant yellow onion, diced
- 3 cups combined mushrooms, roughly chopped
- 2 cups cooked chickpeas, or one 15-ounce can chickpeas, drained and rinsed
- 1 ½ tablespoons tamari
- ½ teaspoon crushed red pepper flakes
- 3 tablespoons recent sage, minimize into strips
Directions
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Preheat the oven to 425°F.
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Drizzle 1 tablespoon of olive oil over the minimize sides of the squash halves and sprinkle every with salt and pepper. Place squash minimize aspect down on a baking sheet and bake within the oven till fork tender, 35-45 minutes (time will range relying on the scale of your squash).
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In the meantime, warmth 1 tablespoon of oil in a big skillet over medium-high warmth. Add the onion and cook dinner till it begins to melt, about 5 minutes. Stir within the mushrooms and cook dinner till they launch their liquid and the liquid evaporates, about 8 minutes. Stir in chickpeas, tamari and crushed purple pepper flakes. Cook dinner, stirring often, for two minutes extra, then season with salt and pepper to style.
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Take away the squash from the oven and change your oven to the broil setting. Divide the chickpea combination between the squash halves and drizzle with remaining 1 tablespoon olive oil. Place below the broiler till golden, about 2 minutes. Divide the recent sage onto every squash half and serve.
Notes
It’s possible you’ll find yourself with leftover filling. It’ll last as long as 5 days in your fridge and tastes nice over quinoa, rice or simply by the spoonful!
Diet (estimated per serving)
Serving: 1squash halfEnergy: 394kcalCarbohydrates: 60gProtein: 14gFats: 14gSaturated Fats: 2gPolyunsaturated Fats: 2gMonounsaturated Fats: 8gSodium: 701mgPotassium: 1582mgFiber: 15gSugar: 9gVitamin A: 888IUVitamin C: 27mgCalcium: 154mgIron: 5mg
