Description
This Roasted Carnival Squash with Savory Chickpea Filling is a delightful and hearty vegetarian dish featuring tender roasted carnival squash wedges filled with a flavorful mixture of sautéed spinach, chickpeas, marinated artichokes, and creamy cheeses. Perfect for a nutritious and satisfying meal, this recipe combines roasted and baking methods to deliver a comforting blend of textures and tastes.
Ingredients
Squash and Roasting
- 2 carnival squash (acorn or sweet dumpling squash will also work)
- 2 tablespoons olive oil, divided
- 1 teaspoon coarse kosher salt, divided
Sautéed Vegetable Filling
- 2 cloves garlic, thinly sliced
- 5 ounces baby spinach
- 1 (14.5 ounce) can chickpeas, drained and rinsed
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon red pepper flakes
- 1 (9 to 12 ounce) jar marinated artichokes, drained and roughly chopped
Cheese and Cream
- 1/3 cup full fat Greek yogurt
- 4 ounces cream cheese, cut into small chunks
- 2/3 cup grated parmesan cheese, divided
Instructions
- Preheat and Prepare Squash: Preheat the oven to 400°F. Wash the carnival squash thoroughly. Cut each squash in half from root to stem and scoop out the seeds. Then cut each half vertically into two wedges, resulting in four wedges per squash.
- Roast Squash: Rub the squash wedges with 1 tablespoon olive oil and 1/2 teaspoon coarse kosher salt. Arrange the wedges cut side down on a parchment-lined baking sheet. Roast in the oven for about 35 minutes, or until a fork easily pierces the inner flesh of the squash, indicating tenderness.
- Prepare Chickpea Filling: While the squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced garlic and sauté for about one minute until fragrant. Add baby spinach, drained chickpeas, cracked black pepper, 1/2 teaspoon salt, red pepper flakes, and 2 tablespoons of water. Stir and cook for several minutes until the spinach wilts. Mix in the chopped marinated artichokes and heat through. Remove from heat and stir in the Greek yogurt, chunks of cream cheese, and 1/3 cup of grated parmesan cheese. Taste the filling and adjust the salt if necessary.
- Assemble and Finish Baking: Once the squash is done roasting, flip the wedges cut side up and arrange them on the baking sheet. Spoon the chickpea and spinach filling into the center wells of each squash wedge. Sprinkle the remaining 1/3 cup of parmesan cheese evenly over the filled squash. Lower the oven temperature to 375°F and bake for an additional 7-10 minutes until the cheese melts and turns lightly browned. Remove from the oven and serve warm.
Notes
- You can substitute carnival squash with acorn or sweet dumpling squash depending on availability.
- For a spicier filling, increase the amount of red pepper flakes.
- Use full-fat Greek yogurt and cream cheese for a richer texture and flavor.
- Make sure to drain and rinse the chickpeas well to reduce excess moisture in the filling.
- This dish can be served as a main course or a hearty side dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American