Local Savour ~ A Seasonal, Farmers Market Inspired, and Family Friendly Recipe Website.

Curried Chickpeas, Apple + Kale Stuffed Butternut Squash

by evh on November 11, 2015

Curried Chickpea, Apple + Kale Stuffed Butternut Squash |LocalSavour.com

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.

Curried Chickpea, Apple + Kale Stuffed Butternut Squash |LocalSavour.com

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.

Curried Chickpea, Apple + Kale Stuffed Butternut Squash |LocalSavour.com

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

Want more delicious ways to serve butternut squash? Check out my feature over at Parade Magazine HERE.

Curried Chickpeas, Apple + Kale Stuffed Butternut Squash
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
35-45 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
35-45 minutes
Curried Chickpeas, Apple + Kale Stuffed Butternut Squash
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
35-45 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
35-45 minutes
Ingredients
  • 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 kosher salt
Servings: -6 servings
Units:
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.
Share this Recipe
Powered byWP Ultimate Recipe

Previous post:

Next post: