Stuffed Acorn Squash with Quinoa, Chickpeas + Maple Tahini Dressing

  • Author: Maggie
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4-8 servings 1x



For the squash:
  • 2 acorn squash, quartered and seeds removed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp garam masala
  • 1 tsp sea salt
For the quinoa:
  • 1 tbsp extra virgin olive oil
  • 1 large shallot, sliced
  • 1 tsp garam masala
  • 2 tbsp fresh rosemary, minced
  • 1 cup tricolor quinoa, rinsed and drained
  • 1 can chickpeas, drained
  • 1 tbsp apple cider vinegar
  • 2 cups vegetable broth (or water)
  • Salt and pepper
For the dressing:
  • 1/4 cup runny tahini
  • 2 tbsp extra virgin olive oil
  • 1 tbsp + 1 tsp apple cider vinegar
  • 2 tsp maple syrup
  • 3/4 tsp sea salt
  • 1/4 cup water
To serve:
  • 1 bunch of arugula (4 large handfuls)
  • Pomegranate seeds
  • Toasted pumpkin seeds


  1. Preheat oven to 400 degrees.
  2. Prepare the squash: whisk together the olive oil, syrup, vinegar, garam masala and salt. Place squash on a large sheet pan. Drizzle with glaze and toss with your hands until evenly coated. Roast for approximately 25-30 minutes until nicely caramelized, turning squash once halfway through cooking.
  3. Meanwhile, make the quinoa. Heat olive oil in a large pan with a fitted lid. Add shallot and cook for a few minutes until softened and starting to brown. Add garam masala, rosemary and a pinch of salt and pepper, and cook for another minute or so until fragrant. Add quinoa and chickpeas and cook for another couple of minutes to toast the quinoa a bit. Stir in vinegar and broth, bring to a boil and reduce heat to a simmer. Cover and cook for 12-15 minutes until the quinoa is cook and the moisture is absorbed. Taste and season with salt and pepper — 1/2 tsp of sea salt and a pinch of pepper was right for me. Remove from heat
  4. While the quinoa cooks, make the dressing. Whisk together the tahini, olive oil, vinegar, maple syrup and salt until smooth. The mixture will seem quite thick and pasty. Whisk in water a tablespoon at a time until you have a creamy yet pourable consistency. The amount of water you need will depend on how runny your tahini is.
  5. To serve, place the arugula on a large serving platter. Arrange squash on top of the arugula cut side up. Spoon some of the quinoa mixture atop each squash wedge and spilling over on to the arugula (there is beauty in the mess, here). Drizzle the whole platter generously with the tahini dressing, reserving the extra dressing to serving on the side. Top with pomegranate seeds and toasted pumpkin seeds. Enjoy!


Garam masala is a blend of spices, originating from India. The recipe varies throughout India and among retailers, but commonly includes coriander, cumin, cardamom, cinnamon, nutmeg, cloves and black pepper. Some recipes also include dried chilies, fennel and mace. It is my favorite spice blend, particularly during fall and winter, for its rich, warm flavor. If you do not have it on hand, simply substitute 1 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon, 1/2 tsp cardamon and a pinch of nutmeg.

I prefer tricolor quinoa in this recipe for its color and texture, but regular quinoa will work just fine.