This stuffed squash was DELICIOUS! This will definitely be a regular recipe for me. It took quite a bit of searching to find an acorn squash recipe I liked the sound of. So many vegetarian squash recipes out there don’t sound like a main dish (in that they don’t have a lot of protein), so I was really intrigued by the chickpeas. I also liked the inclusion of some extra veggies that I don’t normally think of in a stuffing but worked out really well.
I’m not sure this is the right name for this since it’s pretty hard to describe in a word or two, the main seasoning is garam masala. Garam masala is a warm spice blend typically used in Northern Indian/South Asian cuisine. It has a lot of those warm baking spices like cinnamon and cardamom, so it works really well with this slightly sweet, but savory dish. I’m not normally a fan of celery or raisins, but in this dish they work wonderfully. Although if you can’t get your mind wrapped around celery you might be able to use frozen peas instead, and if you don’t want to give golden raisins a chance then you can use dried cranberries instead. But really I think it was absolutely perfect as is. Definitely make extra because the leftovers are just as delicious.
Spiced Stuffed Acorn Squash
Adapted from Mountain Mama Cooks
- 7 acorn squashes, cut in half and scoop insides out
- olive oil, kosher salt and pepper to taste
- 3 Tbsp brown sugar
- 1/2 tsp garam masala
- 1/2 tsp table salt
- 1 head of celery, about 10 stalks, chopped
- 6 scallions, finely chopped
- 6 cloves garlic, minced
- 1 bunch kale, stems removed and leaves chopped
- 3 1/2 cups cooked buckwheat (or barley, couscous, etc)
- 4 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 1/2 cups golden raisins
- 3 cups canned chickpeas, drained and rinsed
Preheat oven to 375°F. Line a large baking sheet with foil and set aside.
Drizzle olive oil on the insides of your prepared acorn squash, sprinkle with kosher salt and pepper, and stab the insides repeatedly with a fork. Place squash cut side down on prepared baking sheet. Bake for about 35-40 minutes, until just fork tender (the fork should be able to pierce the skin pretty easily. In a small bowl, whisk together brown sugar, 1/2 tsp garam masala and 1/2 tsp (table) salt. In the last five minutes of baking, carefully flip the squash over and sprinkle with brown sugar mixture. Return to oven to finish baking until fork tender and brown sugar has melted, about 5 minutes.
While squash bakes, prepare the filling. In a large sauté pan or wok, heat a little olive oil over medium heat. Add celery, scallions, and garlic, cooking until tender. Stir in kale. As kale begins to soften, add in the cooked buckwheat and the garam masala, cumin, and salt. Mix well. Just before flipping the squash, add in the raisins and chickpeas, mix to warm through.
When the squash is done, carefully transfer to your serving dish and then scoop filling into the center of the squash. Serve and enjoy!