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Stuffed Delicata Squash

Stuffed delicata squash is a vibrant and wholesome dish perfect for autumn. Roasted delicata squash halves are filled with a savory mixture of chickpeas, onion, and kale, making for a satisfying and nutrient-packed meal. This dish is not only delicious but also visually appealing, showcasing the beautiful colors of fall.

Ingredients (for 4 servings):

• 2 medium delicata squashes, halved lengthwise and seeds removed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup cooked chickpeas (canned or cooked from dried)
• 1 small onion, diced
• 2 cups kale, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (optional)
• ¼ cup feta cheese, crumbled (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the halved delicata squashes cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 min. until tender and lightly caramelized.
3. While the squash is roasting, heat a skillet over medium heat. Add a splash of olive oil and sauté the diced onion for 3-4 min. until softened.
4. Stir in the garlic, cooking for another 1-2 min. Add the chopped kale, cooking until wilted, about 3 min.
5. Add the cooked chickpeas, cumin, smoked paprika, and red pepper flakes (if using). Stir to combine and cook for an additional 2-3 min. until heated through.
6. Once the squash is done, remove it from the oven and carefully fill each half with the chickpea mixture. If desired, sprinkle with feta cheese.
7. Return the stuffed squash to the oven for another 5-7 min. to warm through and allow the flavors to meld.
8. Garnish with fresh parsley before serving.