Well, sometimes life throws some curveballs your way. When I first began this post concept (several months ago, at this point), I never anticipated it taking so long to finish, but as we enter into a new year, here I am. This recipe is great, because it is fairly basic and can be easily adapted to what you have on hand. I chose some of my favourite spices that give a nice warm winter feeling to pair with the squash itself. The stuffing can be eating by itself or in the squash



  • 1 winter squash
  • 1/2 tbsp. olive oil
  • 1/2 c. uncooked quinoa
  • 1 c. vegetable stock
  • 1/2 tsp. cumin
  • 1/2 tsp. turmeric
  • 1/4 c. red onion
  • 1/2 c. chopped tomato
  • 1 tsp. ginger, minced
  • 1 tsp. cumin
  • 1/2 tsp. sea salt
  • 1/2 tsp. paprika
  • 1/2 tsp. cinnamon
  • 1 can chickpeas, drained
  • 1/2 tsp. sea salt
  • 1/2 tsp. chilli
  • 1/4 c. fresh parsley
  • 1 c. dates, pitted and soaked in hot water
  • 1/4 c. tahini
  • 1/4 c. hot water
  • 3 tbsp. lemon juice



  1. Preheat oven to 350F. Cut squash in half and coat with oil, then place face down and cook until tender (this will vary depending on the type of squash you use, mine took ~40 min.)
  2. Add quinoa, vegetable stock, cumin and turmeric and bring to a boil, then simmer covered for 10 minutes.
  3. Rinse chickpeas, top with chilli and sea salt and a dash of olive oil on a baking sheet and bake for 30 minutes in the oven with the squash, take out halfway through and shake them up a bit.
  4. Warm a large skillet over medium heat, add onion, tomato, ginger and remaining spices, sauté for 2-3 minutes before adding the quinoa mixture.
  5. Remove squash and chickpeas from the oven.
  6. Blend the dates, tahini, lemon and water on high until smooth. You may need to add more hot water if your dates were not pre-soaked long enough, but blend until you reach your desired consistency.
  7. Add skillet mixture to squash, top with chickpeas and tahini-date sauce, garnish with parsley if you want and serve!


Bon Appetit!


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