Roasted Carnival Squash Filling

Caramelized roasted carnival squash is filled with a creamy spinach artichoke dip inspired mixture that offers layers of flavor and satisfying textures. Adding chickpeas boosts the protein content making this dish a hearty and complete meal. A final sprinkle of parmesan cheese melts over the top bringing everything together with a savory finish. This recipe is perfect for cozy dinners or entertaining when you want something impressive yet approachable.

I first made this for a family gathering and it was such a hit that everyone requested it again the following week. The combination of soft roasted squash with the creamy savory filling is pure comfort food.

Ingredients

• Carnival squash: Two carnival squash choose firm and unblemished fruit for best roasting results The skin is edible but thick so roasting softens it perfectly
• Olive oil: Helps crisp the squash skin and enhances caramelization Use extra virgin for better flavor
• Coarse kosher salt: Seasons the squash and filling It helps bring out natural sweetness in the vegetables
• Garlic: Thinly sliced for a fragrant savory base Make sure it is fresh to avoid bitterness
• Baby spinach: Adds vibrant color and mild flavor Select fresh bright green leaves without wilting
• Canned chickpeas: Drained and rinsed provide protein and body to the filling Look for BPA free cans if possible
• Cracked black pepper: Adds mild heat freshly ground is ideal
• Red pepper flakes: Give a subtle kick adjust according to your heat preference
• Marinated artichokes: Roughly chopped add tang and texture Use a jar with herbs or lemon for added depth
• Full fat Greek yogurt: Brings creaminess and slight tang Choose plain unsweetened for best results
• Cream cheese: Cut into small chunks melts smoothly for richness Look for block style for easier portioning
• Grated parmesan cheese: Divided to melt on top and to add into filling opt for freshly grated for best taste

Instructions

Prep the squash:

Preheat the oven to 400 degrees Fahrenheit. Wash the squash thoroughly then cut in half from root to stem. Scoop out the seeds using a spoon. Next cut each half in half vertically to create four wedges per squash.

Roast the squash:

Rub each wedge with one tablespoon of olive oil and half a teaspoon of salt. Place the wedges cut side down on a parchment-lined baking sheet. Roast for about thirty-five minutes until a fork pierces the flesh easily indicating the squash is tender.

Cook the filling:

While the squash is roasting heat one tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced garlic and sauté for about one minute until fragrant but not browned. Add the baby spinach drained chickpeas black pepper another half teaspoon of salt red pepper flakes and two tablespoons of water. Stir and cook for several minutes allowing the spinach to wilt. Add the roughly chopped marinated artichokes to the pan and stir everything together heating through. Remove the pan from heat then stir in the full fat Greek yogurt cream cheese chunks and one third cup of the grated parmesan cheese. Taste the filling and adjust seasoning if necessary.

Assemble the squash:

Once the squash is done roasting flip the wedges so cut side is facing up and place them back in a row on the baking sheet. Scoop the spinach artichoke chickpea filling into the well of each wedge. Sprinkle the remaining parmesan cheese evenly over the top.

Bake and serve:

Lower the oven temperature to 375 degrees Fahrenheit. Return the baking sheet to the oven and bake for another seven to ten minutes until the cheese is melted and lightly browned. Remove from oven and serve warm.

My favorite ingredient is the marinated artichokes as they add a bright tang that contrasts wonderfully with the creamy cheese and sweet roasted squash. This dish always reminds me of a special fall dinner where the family gathered around the table sharing stories and enjoying every bite of the colorful comforting meal.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat warm in the oven at 350 degrees Fahrenheit covered loosely with foil until heated through. Avoid microwaving as it tends to make the filling watery.

Ingredient Substitutions

If you cannot find carnival squash acorn or sweet dumpling squash make excellent alternatives with the same texture and sweetness. For a dairy-free version substitute the cream cheese and Greek yogurt with vegan cream cheese and coconut yogurt. Nutritional yeast can replace parmesan to maintain the cheesy flavor.

Serving Suggestions

Serve this as a main dish with a crisp green salad and crusty bread to soak up the filling. It also pairs nicely with roasted root vegetables or a simple grain like quinoa or farro. A drizzle of good olive oil and a sprinkle of fresh herbs like parsley or basil brighten the flavors.

Serve warm and enjoy the comforting blend of sweet roasted squash and savory filling. Leftovers reheat well in the oven for best texture.

Common Questions About Recipes

→ What type of squash works best for this dish?

Carnival squash is ideal, but acorn or sweet dumpling squash can also be used with excellent results.

→ Can I prepare the filling ahead of time?

Yes, the spinach, chickpea, and artichoke mixture can be made in advance and refrigerated before stuffing the roasted squash.

→ How do I know when the squash is perfectly roasted?

The squash should be fork-tender, with a caramelized surface and softened interior after roasting for about 35 minutes.

→ What can I substitute for parmesan cheese?

Grated Pecorino Romano or a mild aged cheddar can provide a similar savory topping if parmesan is unavailable.

→ Is this dish suitable for vegetarians?

Yes, it contains no meat and uses plant-based ingredients alongside dairy for richness.