Baked acorn squash with curried vegetables
Roasted squash halves filled with chickpeas, peas and a gently spiced tomato sauce.
Before you start
Serves 4. Check curry powder for allergens and heat level.
Ingredients
- 2 small acorn squash
- 2 tablespoons oil
- 1 onion, diced
- 1 tablespoon mild curry powder
- 1 can (400 g) chopped tomatoes
- 1 can (400 g) chickpeas, drained
- 150 g frozen peas
- 100 ml water
- Salt and pepper
Method
- Heat the oven to 200°C/400°F. Carefully halve squash and scoop out seeds. Brush cut sides with half the oil and place cut-side down on a lined tray.
- Roast for about 35–50 minutes until the flesh is tender when pierced. Time depends on size.
- Meanwhile soften onion in the remaining oil. Stir in curry powder for 30 seconds, then add tomatoes, chickpeas and water. Simmer for 15 minutes.
- Add peas and cook according to their packet directions. Season and spoon into the cooked squash halves.
- Serve hot with a spoon for scooping the squash flesh. Do not force a knife through a squash that is too hard to cut safely.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
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Updated October 29, 2026 · Practical guidance