Charred Vegetarian Quinoa Stuffed Acorn Squash with Roasted Chickpeas
2
servings15
minutes40
minutes375
kcalGet ready to ditch the boring side dish vibes, because this Charred Vegetarian Quinoa-Stuffed Acorn Squash is here to steal the show. It’s got smoky spice, creamy goat cheese, and a tamarind-date sauce that’s part sweet, part tangy, and 100% addictive. Think of it as comfort food with a rebellious twist—no meat needed, just serious flavor and a little attitude. And yeah, it’s vegetarian, but don’t worry; it’s still badass enough to satisfy even the most die-hard carnivores.
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Ingredients
2 large Acorn squash
2 Tbsp olive oil
2 Tbsp Salt
- For the Spiced Quinoa Stuffing:
2 cups Qunioa
4 cups vegetable broth, or stock
2 Cinnamon sticks
1/2 tsp Ground cardamom
1 tsp Cumin
1/2 tsp Turmeric powder
1/2 tsp Ground coriander
Salt and pepper (to taste)
- Tamarind Date Sauce:
1 1/2 cups Unsweetned vanilla almond milk
2 cups medjool dates, pitted
1/2 cup Tamarind concentrate
1 large Onion, diced
5 cloves Garlic, minced
3 Tbsp Fresh ginger, grated with micro plane
2 Tbsp Olive oil, for sautéing
1 tsp Ground cumin
1/2 tsp Ground coriander
1/4 tsp Smoked paprika
1/4 tsp Garlic powder
1/2 tsp Salt
1/8 tsp Cayenne
1/8 tsp Ground cardamom
- Roasted Chickpeas:
2 cans Organic chickpeas
Olive oil to toss and coat
1 Tbsp Coarse salt
- Toppings:
Goat cheese
Dried cranberries
Pickled red onions
Pistachios
Parsley
Directions:
- Prepare the Acorn Squash:
– Preheat the oven to 420 degrees Fahrenheit. Convection roast, if possible.
– Cut the acorn squash in half, lengthwise, being careful not to cut yourself. Make sure your knife is sharp and use the heel of your knife for more power and stability.
– Rub olive oil all over the squash, making sure it’s evenly distributed.
– Salt the squash halves to help bring out natural flavors.
– Line a baking sheet with tin foil and place the squash halves cut side up and roast for 20 minutes. After 20 minutes are up rotate the squash and flip cut side down and roast for another 25 minutes, until squash is tender and carmalized at the edges. - Prepare the Spiced Quinoa Stuffing:
– Place 2 cups of quinoa into a pot and cover with 4 cups of vegetable broth.
– Add cinnamon sticks and spice blend. Bring to a boil, cover, turn to a low heat and let it cook for 15 minutes.
– Uncover the quinoa and let it steam for about 5 minutes and then fluff with a fork. Place the lid back ontop to prevent the quinoa from getting cold until everything else is complete. - Prepare the Tamarind Date Sauce:
– Heat oil in a saucepot and add the onions. Cook for 5 – 10 minutes on medium heat until they become translucent.
– Add the garlic and the ginger and cook until everything becomes aromatic, about another 5 minutes.
– Add the spice blend to the base.
– Add the dates and pour enough water over them to submerge. Add the tamarind concentrate. Bring to a boil and reduce the heat to medium – low and let the dates become soft and the liquid to reduce.
– Once reduced remove the sauce from the heat and blend on high in a food processor to make the sauce an even consistency.
– Return to the pot and add unsweetened vanilla almond milk, stirring to combine on low heat every so often , so the bottom doesn’t scorch. Leave on low until everything else is finished. - Roasted Chickpeas:
– In a bowl combine the 2 cans of drained and rinsed chickpeas, olive oil, and salt and toss to coat. Spread evenly on a tin foil lined baking sheet and roast for 30 minutes. (Prefrebaly do this step once you flip the squash and cook it for the last 30 minutes, so everything comes out togther. Check the chickpeas at the 15 minute mark as you may need to rotate them halfway through. - Assemble, Garnish and Serve:
– Once the acorn squash is roasted, let it cool slightly.
– Generously pack each squash half with the quinoa stuffing mixture.
– Garnish with toppings.
– Drizzle the tamarind date sauce over the top.
Notes
- Cumin, coriander, cardamom, and smoked paprika bring warmth and depth to the acorn squash, featuring flavors that resonate in both Middle Eastern and Indian cooking. Cumin and coriander are core spices in Indian cuisine, while smoked paprika and cardamom bring a smoky-sweet profile often found in Middle Eastern dishes.
- Tamarind is widely used in Indian cooking, especially in chutneys and curries for its tangy, slightly sour flavor. Dates, often incorporated in Middle Eastern dishes, lend a rich sweetness that balances the tamarind’s acidity, creating a flavor profile that blends the tangy-sweet appeal of both cuisines. Almond milk adds creaminess without overpowering the delicate flavors.
- The combination of roasted chickpeas, pickled red onions, and pistachios brings together elements from both culinary traditions. Chickpeas are a Middle Eastern staple used in dishes like falafel and hummus, while they’re also popular in Indian recipes like chana masala. Pistachios add a nutty crunch typical in both regions, especially in pilafs and salads.
- This recipe combines the tangy-sweet, rich flavors from tamarind and dates with the soft, earthy taste of roasted squash and the subtle nuttiness of quinoa, creating a layered, robust dish that reflects Indian and Middle Eastern food philosophies.
