Creamy‑candy acorn squash halves roasted to tender perfection and crammed with 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 approach 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 tender 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 pink pepper flakes, and woodsy sage. I do not learn about you, however simply the aroma makes me wish to throw on a sweater and savor each chunk.
This recipe has turn into one in all my go‑to methods to point out off seasonal squash with out fuss. And the perfect half? You may 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‑primarily based protein from chickpeas.
- Stunning to serve – presentation that does not strive too onerous.
Useful Ideas
Be sure you roast the squash cut-side down. I do know, it feels counterintuitive – you wish 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.
Fascinated by prepping this forward of time? You completely can. The squash might be roasted and the filling made a day prematurely. Simply reheat gently earlier than assembling and run it underneath the broiler to deliver all of it again to life. Truthfully, it may be even higher the following day, as soon as all the pieces 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
If you happen to love this stuffed acorn squash, make sure to take a look at these different scrumptious recipes:
📖 Recipe
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Substances
- 2 medium acorn squash, sliced in half and seeds eliminated
- 3 tablespoons olive oil, divided
- ½ teaspoon salt, plus further for seasoning the filling
- ¼ teaspoon black pepper, plus further for seasoning the filling
- 1 giant yellow onion, diced
- 3 cups blended 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 contemporary sage, lower 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 lower sides of the squash halves and sprinkle every with salt and pepper. Place squash lower facet down on a baking sheet and bake within the oven till fork tender, 35-45 minutes (time will fluctuate relying on the dimensions 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 prepare dinner till it begins to melt, about 5 minutes. Stir within the mushrooms and prepare dinner till they launch their liquid and the liquid evaporates, about 8 minutes. Stir in chickpeas, tamari and crushed pink pepper flakes. Cook dinner, stirring sometimes, for two minutes extra, then season with salt and pepper to style.
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Take away the squash from the oven and swap your oven to the broil setting. Divide the chickpea combination between the squash halves and drizzle with remaining 1 tablespoon olive oil. Place underneath the broiler till golden, about 2 minutes. Divide the contemporary sage onto every squash half and serve.
Notes
It’s possible you’ll find yourself with leftover filling. It is going to last as long as 5 days in your fridge and tastes nice over quinoa, rice or simply by the spoonful!
Vitamin (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
