Roasted Carnival Squash Filled

Caramelized roasted carnival squash gets a luscious spinach and artichoke inspired filling with hearty chickpeas for protein. The parmesan topping melts into a golden crust that brings it all together making this a cozy, satisfying dish perfect for a family dinner or a crowd-pleasing vegetarian meal.

I first made this for a fall gathering and loved how everyone kept coming back for more. The combination of roasted squash and a creamy, savory filling feels indulgent without being heavy.

Ingredients

• Carnival squash: choose firm, heavy ones with bright skin for the best roasting results
• Olive oil: use good quality extra virgin for a rich flavor and healthy fat
• Coarse kosher salt: enhances the natural sweetness of the squash and balances the flavors
• Garlic: fresh thinly sliced for aromatic sautéing
• Baby spinach: tender leaves wilt easily and add vibrant color
• Chickpeas: canned and rinsed for ease, add creaminess and protein
• Cracked black pepper: freshly ground adds a subtle heat and complexity
• Red pepper flakes: just a pinch to give a gentle kick without overpowering
• Marinated artichokes: drain well then roughly chop to provide a tangy, textured contrast
• Full fat Greek yogurt: adds creaminess and a slight tang to the filling
• Cream cheese: cut into chunks to melt into a silky filling
• Grated Parmesan cheese: divided use for mixing and topping to develop a golden crust

Instructions

Preheat Oven and Prepare Squash:

Preheat your oven to 400 degrees Fahrenheit. Wash the carnival squash thoroughly, then cut each in half lengthwise from root to stem. Scoop out all the seeds carefully. Cut each half into two wedges so you end up with four thick pieces per squash.

Roast the Squash:

Drizzle one tablespoon of olive oil over the squash wedges and sprinkle half a teaspoon of kosher salt evenly on them. Arrange the wedges cut side down on a parchment-lined baking sheet for even roasting. Slide them into the preheated oven for approximately 35 minutes or until you can easily pierce the flesh with a fork indicating tenderness and caramelization.

Sauté the Filling Ingredients:

While the squash roasts, warm the remaining olive oil in a skillet over medium heat. Add the thin garlic slices and gently sauté for about one minute until aromatic but not browned. Toss in the baby spinach leaves, chickpeas, black pepper, the remaining salt, red pepper flakes, and two tablespoons of water to create steam. Cook for several minutes stirring often, allowing the spinach to fully wilt and the flavors to meld.

Combine Artichokes and Creamy Base:

Add the chopped marinated artichokes to the skillet stirring to combine and heat through. Remove the pan from heat and fold in the Greek yogurt, cream cheese chunks, and one third cup of grated parmesan cheese slowly allowing the residual heat to soften the cheeses. Taste the mixture and adjust seasoning with additional salt if needed for balance.

Stuff and Finish Baking:

Once the squash halves are roasted and slightly cooled, arrange them cut side up in a line on the baking sheet. Carefully spoon the warm spinach chickpea artichoke filling into the cavity of each wedge. Sprinkle the remaining parmesan cheese evenly over the top. Lower the oven temperature to 375 degrees Fahrenheit and bake the filled squash for another 7 to 10 minutes or until the cheese melts and develops a light golden crust. Remove from the oven and serve warm.

My favorite ingredient here is the marinated artichokes. Their tangy bite cuts through the creamy richness beautifully and adds a texture contrast that keeps every bite interesting. Making this dish always reminds me of cozy autumn evenings where the oven aroma invites everyone into the kitchen before dinner.

Storage Tips

Store leftover stuffed squash in an airtight container in the refrigerator for up to four days. Reheat in the oven to preserve texture and melt the cheese nicely. Avoid the microwave if you want to keep the filling from getting watery.

Ingredient Substitutions

If carnival squash is unavailable, acorn or sweet dumpling squash are great alternatives that roast similarly well and offer comparable sweetness. Greek yogurt can be swapped for sour cream or crème fraîche if you prefer a different tang profile. Parmesan can be substituted with pecorino romano or a nutty aged cheddar for variation.

Serving Suggestions

Pair this dish with a simple green salad dressed in lemon vinaigrette for brightness. A crusty bread alongside helps scoop up any extra filling and adds a satisfying crunch. For a fuller meal, a small bowl of quinoa or brown rice complements the protein and rounds out the plate.

Let the stuffed squash rest briefly, then serve warm with a simple salad for a comforting, balanced meal. This make ahead friendly recipe is perfect for sharing.

Your Recipe Questions Answered

→ What type of squash works best for this dish?

Carnival squash is ideal for its sweet, tender flesh, but acorn or sweet dumpling squash can be used as alternatives.

→ Can I prepare the filling ahead of time?

Yes, the spinach and chickpea filling can be made a few hours in advance and refrigerated until ready to stuff the squash.

→ How do I ensure the squash roasts evenly?

Cut the squash into uniform wedges, place cut side down on a parchment-lined baking sheet, and roast until easily pierced by a fork.

→ What adds richness to the filling?

The blend of Greek yogurt, cream cheese, and parmesan cheese creates a creamy, savory depth in the filling.

→ Can I make this dish vegan?

Substitute the dairy with plant-based yogurt and cheese alternatives, keeping the spinach and chickpeas for protein and texture.

→ What spices complement the filling best?

Cracked black pepper and red pepper flakes add subtle heat and depth, balancing the creamy and earthy ingredients.