Wholesome and hearty, curried chickpea stuffed acorn squash is incredibly comforting and warm with aromatic curry flavours. This vegan and gluten-free fall meal is packed with chickpeas, mushrooms, and creamy coconut milk, with a sprinkle of fresh herbs on top. Serve it as a holiday main dish or divide it into smaller portions and serve as a side. The best part? You only need about 10 minutes to prep this. It's so quick and easy.
But, it feels extra warm and comforting to serve stuffed acorn squash as a vegetarian main or side dish on your Thanksgiving holiday dinner. Some other holiday sides to serve are roasted butternut squash, mashed potatoes, nutty green beans, and rosemary cornbread. Or browse through all my favourite Thanksgiving sides below:
- acorn squash
- oil - olive oil and vegetable oil
- fresh thyme
- yellow curry powder
- cumin powder
- soy sauce
- coconut milk
- fresh parsley
- salt and pepper
How to Make the Best Curried Chickpea Stuffed Acorn Squash
First, roast the acorn squash:
Prepare the squash by cutting it in half crosswise and remove the seeds with a spoon. Drizzle olive oil over the squash and sprinkle chopped thyme on top.
Place the squash on a lined baking sheet and bake for 40 to 45 minutes in a 350 F preheated oven, until fork tender. If you can insert a fork easily into the flesh, then it is fork tender. Set the squash aside and let it cool down to room temperature.
Then, prepare the curried chickpeas:
Heat oil in a medium cooking pot over medium high heat for 2 minutes until sizzling hot. Add onions and mushrooms. Sauté for 2-3 minutes until tender and fragrant.
Add chickpeas and stir to combine, about 1 minute. Add yellow curry powder, cumin powder and soy sauce. Stir well to mix, about 2 minutes.
Add coconut milk and bring to a boil. Turn heat down to medium and simmer for 5 minutes uncovered. Turn off the heat and let it sit for another 5 minutes. Add parsley, salt and pepper and stir to combine.
Lastly, assemble the stuffed acorn squash:
Scoop out a little pulp and add it into the chickpea mixture in the pot. Leave the acorn squash shell about ½-inch thick. Stir well to incorporate the pulp and the chickpea mixture.
Divide and transfer the chickpea mixture evenly into the two half shells and sprinkle extra parsley on top for garnish. Serve on its own or with a side of rice.
- Make ahead instructions: You can easily make this the day before. Store the roasted acorn squash separately from cooked curried chickpeas, in the refrigerator. Assemble the stuffed squash on the day you want to serve it. Prior to assembling, reheat the stuffed squash in the oven at 350F for 10 minutes, and the curried chickpeas on the stovetop.
- Customize the vegetables: You can create your own recipe with any vegetables or protein that you want. Some examples include cauliflower, broccoli, green peas, corn and carrots. You can also add ground meat or shredded chicken.
- How to store: Place stuffed acorn squash in an airtight container or in a ziploc bag, and store in the refrigerator for up to 3 days. To reheat, transfer to a 350 F oven or air fryer for 10 minutes.
More Squash Recipes
- Stuffed Butternut Squash with Wild Rice
- Roasted Butternut Squash
- Butternut Squash Carbonara Pasta
- One Pan Roasted Harvest Vegetables
- Roasted Butternut Squash Soup
- Butternut Squash "Pumpkin" Bread
- Fall Harvest Salad with Butternut Squash
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.