Roasted Carnival Squash Filling (Printer-Friendly)
Caramelized carnival squash filled with spinach, artichokes, chickpeas, and parmesan for a flavorful, hearty meal.
# List of Ingredients:
→ Squash
01 -
2 carnival squash, halved and seeded
→ Oils and Seasonings
02 -
2 tablespoons olive oil, divided
03 -
1 teaspoon coarse kosher salt, divided
04 -
1/2 teaspoon cracked black pepper
05 -
1/4 teaspoon red pepper flakes
→ Vegetables
06 -
2 cloves garlic, thinly sliced
07 -
140 grams baby spinach
08 -
1 (411 gram) can chickpeas, drained and rinsed
09 -
255 to 340 grams marinated artichokes, drained and roughly chopped
→ Dairy
10 -
80 grams cream cheese, cut into small chunks
11 -
80 milliliters full-fat Greek yogurt
12 -
67 grams grated parmesan cheese, divided
→ Water
13 -
2 tablespoons water
# Preparation Steps:
01 -
Preheat oven to 400°F. Wash squash, cut in half from root to stem, scoop out seeds, then quarter each half vertically to create 4 wedges per squash. Rub wedges with 1 tablespoon olive oil and 1/2 teaspoon salt. Arrange cut side down on parchment-lined baking sheet and roast for 35 minutes until tender.
02 -
While squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté garlic for 1 minute until fragrant. Add spinach, chickpeas, black pepper, remaining 1/2 teaspoon salt, red pepper flakes, and 2 tablespoons water. Cook until spinach wilts. Stir in marinated artichokes and heat through. Remove from heat and fold in Greek yogurt, cream cheese, and 1/3 cup parmesan. Adjust seasoning as needed.
03 -
Once squash is roasted, place wedges cut side up in a row on baking sheet. Spoon filling into the well of each wedge and sprinkle remaining parmesan over top. Reduce oven temperature to 375°F and bake for 7 to 10 minutes until cheese melts and lightly browns. Remove from oven and serve.
# Additional Suggestions:
01 -
Roasting the squash cut side down ensures caramelization while keeping the flesh tender.