Roasted Carnival Squash with Savory Chickpea Filling
Caramelized roasted carnival squash is filled with a spinach artichoke dip inspired filling for ultimate flavor! Chickpeas are added for protein to make it a complete meal, topped with parmesan cheese to bring everything together.
Yield: 6 to 8 servings
Ingredients
- 2 carnival squash (acorn or sweet dumpling squash will also work)
- 2 tablespoons olive oil, divided
- 1 teaspoon coarse kosher salt, divided
- 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
- 1/3 cup full fat greek yogurt
- 4 ounces cream cheese, cut into small chunks
- 2/3 cup grated parmesan cheese, divided
Instructions
- Preheat oven to 400 degrees F. Wash squash, them cut in half from root to stem. Scoop out seeds. Then cut each half in half vertically so you have 4 wedges.
- Rub wedges with 1 tablespoon olive oil and 1/2 teaspoon salt. Place wedges cut side down on parchment lined baking sheet and place in oven to roast for about 35 minutes, until fork easily pierces through inner flesh.
- While squash is roasting, heat 1 tablespoon olive oil over medium heat. Add garlic and sauté for one minute, until fragrant. Add in spinach, chickpeas, pepper, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons water. Stir and cook for a few minutes, letting spinach wilt. Add in chopped artichokes and mix together, heating through. Remove from heat and stir in yogurt, cream cheese chunks, and 1/3 cup parmesan. Taste to see if any salt is needed.
- When squash is done roasting, place cut side up in a row on baking sheet and scoop spinach filling over the center well of them. Top with remaining cheese. Turn oven down to 375 degrees F and put squash back into oven for 7-10 more minutes, until cheese is melted and lightly browned. Remove from oven and enjoy!
