Roasted Carnival Squash Filling (Ready-to-Print Version)

Caramelized squash wedges filled with a savory spinach, chickpea, and parmesan blend for rich flavors.

# What You’ll Need:

→ Vegetables

01 - 2 carnival squash (acorn or sweet dumpling squash may be substituted)
02 - 2 cloves garlic, thinly sliced
03 - 140 grams baby spinach
04 - 1 (411 g) can chickpeas, drained and rinsed
05 - 1 (255 to 340 g) jar marinated artichokes, drained and roughly chopped

→ Oils and Fats

06 - 30 ml olive oil, divided
07 - 113 grams cream cheese, cut into small chunks
08 - 80 grams grated parmesan cheese, divided

→ Dairy

09 - 80 ml full fat Greek yogurt

→ Spices and Seasonings

10 - 5 ml coarse kosher salt, divided
11 - 1.2 ml cracked black pepper
12 - 0.6 ml red pepper flakes

# Step-by-Step Guide:

01 - Preheat the oven to 200°C (400°F). Wash the squash, cut in half from root to stem, scoop out seeds, then cut each half into two wedges vertically, creating four wedges per squash.
02 - Rub squash wedges with 15 ml (1 tablespoon) olive oil and half of the salt (2.5 ml). Place wedges cut side down on a parchment-lined baking sheet and roast for approximately 35 minutes until tender when pierced with a fork.
03 - While squash roasts, heat 15 ml (1 tablespoon) olive oil over medium heat. Add garlic slices and sauté for 1 minute until fragrant. Incorporate spinach, chickpeas, cracked black pepper, remaining salt (2.5 ml), red pepper flakes, and 30 ml water. Stir and cook until spinach wilts.
04 - Add the chopped marinated artichokes and stir through, heating evenly. Remove from heat and fold in Greek yogurt, cream cheese chunks, and 27 grams (1/3 cup) parmesan cheese. Adjust salt if necessary.
05 - When squash is tender, flip wedges cut side up on baking sheet. Spoon the spinach-chickpea filling into the center cavities and sprinkle with remaining parmesan cheese (53 grams). Lower oven temperature to 190°C (375°F) and bake an additional 7 to 10 minutes until cheese melts and lightly browns.

# Handy Tips:

01 - Use parchment paper to prevent sticking and facilitate cleanup.

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