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Wholesome, hearty, curried chickpea stuffed acorn squash with curry flavours is the perfect vegan and gluten-free fall comfort food for your holiday dinner. |

Curried Chickpea Stuffed Acorn Squash

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4.7 from 3 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 50 minutes
  • Yield: 2 stuffed squash halves
  • Diet: Vegan


Wholesome, hearty, curried chickpea stuffed acorn squash with curry flavours is the perfect vegan and gluten-free fall comfort food for your holiday dinner.


  • 1 large acorn squash
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme, finely chopped
  • 2 tablespoons vegetable oildivided
  • 1/2 cup onion, finely chopped
  • 1/2 cup mushrooms, sliced
  • 1 (16 oz.) can chickpeas, drained (or 1 + 1/2 cups cooked chickpeas)
  • 1/2 tablespoon yellow curry powder
  • 1 teaspoon cumin powder
  • 1/2 tablespoon soy sauce
  • 3/4 cup coconut milk (about half (400 ml) can)
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon saltor to taste
  • 1/4 teaspoon ground black pepperor to taste


Roast the Acorn Squash:

  1. Preheat oven to 350 F. Line a baking sheet with a silicone mat or parchment paper.
  2. Cut acorn squash in half crosswise and remove the seeds with a spoon.
  3. Drizzle olive oil over the squash and sprinkle chopped thyme on top.
  4. Place the squash on the baking sheet and bake for 40 to 45 minutes, 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.

Prepare the Curried Chickpeas:

  1. Heat oil in a medium pot over medium high heat for 2 minutes until sizzling hot. Add onions and mushrooms. Sauté for 2-3 minutes until tender and fragrant.
  2. 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.
  3. Add coconut milk and bring to a boil. Turn heat down to medium and simmer for 5 minutes uncovered.
  4. Turn off the heat and let it sit for another 5 minutes. Add parsley, salt and pepper and stir to combine.

Assemble the Stuffed Acorn Squash:

  1. Once the squash has cooled down to room temperature, scoop out a little pulp and add it into the chickpea mixture in the pot. Leave the acorn squash shell about 1/2-inch thick. Stir well to incorporate the pulp and the chickpea mixture.
  2. 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.


Equipment used: baking sheet and medium cooking pot.

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.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Sides
  • Method: Bake
  • Cuisine: American