Curried Chickpeas, Apple + Kale Stuffed Butternut Squash

Curried Chickpeas, Apple + Kale Stuffed Butternut Squash ~ This time of the year we seem to be ever so focused on the great pumpkin and all things pumpkin-spiced. While I adore Cinderella’s sweet ride, I don’t think it’s the end all or be all for fall cooking. Let us not forget the curvaceous butternut squash and all of its orange glory. It can be served in many capacities –– from breakfast foods to savory meals to sweet desserts. Two of my favorite things to combine with this delectably tender squash are apples and anything curry. In this case, I opted to add both because well … curry and apples … but also, it seems that I have been in a constant state of indecisiveness. Do you ever have those days, or months in my case? With this dish you can have the best of both worlds stuffed into one sweet boat. 

Carve out the seeds –– I made a little wedge in the top part of the squash so it can hold a bit more of the curried chickpea mixture. 

After roasting the squash, simply add the salad mixture to the inside of the butternut and serve warm.

Print Recipe

Curried Chickpeas, Apple + Kale Stuffed Butternut Squash

Prep Time

10-15 Minutes

Cook Time

35-45 Minutes

Servings

Servings

Ingredients

for the butternut squash salad

• 1 Medium butternut squash cut in half longways and seeded
• 2 Cups baby kale
• 1 Medium Apple seeded and chopped
• 1 Cup dried cranberries
• 1 Tablespoon shallots minced
• 1 Tablespoon olive oil
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon honey
• 1/2 Teaspoon kosher salt
• 1/2 Teaspoon ground black pepper

for the curried chickpeas

• 1 15 ounce can chickpeas or garbanzo beans well drained
• 1 Tablespoon vegetable oil
• 1 1/2 Tablespoons curry powder
• 1/4 Teaspoon cinnamon powder
• 1/4 Teaspoon cinnamon powder

Prep Time 10-15 Minutes Cook Time 35-45 Minutes Servings Servings Ingredients for the butternut squash salad 1 Medium butternut squash cut in half longways and seeded 2 Cups baby kale 1 Medium Apple seeded and chopped 1 Cup dried cranberries 1 Tablespoon shallots minced 1 Tablespoon olive oil 1 Tablespoon apple cider vinegar 1 Tablespoon honey 1/2 Teaspoon kosher salt 1/2 Teaspoon ground black pepper for the curried chickpeas 1 15 ounce can chickpeas or garbanzo beans well drained 1 Tablespoon vegetable oil 1 1/2 Tablespoons curry powder 1/4 Teaspoon cinnamon powder 1/4 Teaspoon cinnamon powder

Instructions

for the curried chickpeas

1. Preheat oven to 350 degrees. In a medium bowl combine chickpeas, with vegetable oil, curry powder, cinnamon and salt and gently stir together well. Once well combined, spread out evenly onto a cookie sheet and place into the oven. Roast for 20 minutes, then give a gently mix on the pan and continue to roast for another 15-20 minutes or until crispy. Remove from the oven and let cool.

for the butternut squash salad

1. Preheat oven to 350 degrees. Slice butternut squash in half longways and remove seeds. Place flesh side down onto a oven safe pan and add a 1/2" of water to the pan. Place into the oven and let cook for 30-40 minutes or until tender. Once tender remove from the oven and set aside.
2. In a medium bowl, combine chickpeas with kale, apples, cranberries, shallots , olive oil, vinegar, honey, salt, and pepper and gently stir together until well combined. Once mixed, spoon mixture into the prepared butternut squash and serve warm.