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Preparation
1. Preheat oven to 400°F (200°C). Brush squash halves with oil, season with salt and pepper, roast 25–30 minutes.
2. Toss chickpeas with paprika, cumin, chili powder, roast 20 minutes until crispy.
3. Blend cottage cheese with lemon juice and parsley until whipped and smooth.
4. Fill squash halves with whipped cottage cheese, top with crispy chickpeas, garnish with parsley.
About the Recipe
Golden roasted acorn squash filled with herby whipped cottage cheese and crispy spiced chickpeas. A balanced dish that’s nourishing, cozy, and modern.
Ingredients
2 acorn squash, halved and seeded
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp chili powder
1 can chickpeas, drained and rinsed
1 cup cottage cheese
1 tbsp lemon juice
2 tbsp fresh parsley, chopped
Salt & black pepper
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