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Side View of roasted kabocha squash filled with harissa chickpeas

Kabocha Squash With Harissa Chickpeas


Kabocha squash is one of the tastiest and most versatile winter squash around. It can be used in various dishes, from savory to sweet. It will soon become a staple in your kitchen this fall and winter season. 


  • 1 kabocha squash
  • 4 tbsp extra virgin olive oil, divided
  • 8-ounce pack of cremini mushrooms, cut in half and sliced
  • 3.5-ounce bag of cooked and peeled chestnuts, roughly chopped
  • 6 cloves of garlic, sliced thin
  • One 15-ounce can of chickpeas, drained and rinsed
  • 2 tbsp tomato paste
  • 1 tsp harissa paste
  • 1 tsp cumin
  • 1/2 tsp coriander powder
  • 1/2 tsp salt, divided
  • 1/8 tsp salt
  • 1 tsp freshly squeezed lemon juice or more to taste.
  • 3 tbsp chopped fresh cilantro, you may use parsley as well.


Cutting and Roasting Kabocha Squash

  1. Preheat oven to 400F.  Line a baking sheet with parchment paper
  2. Wash the squash really well, cut the top knob off, and cut a little bit off the bottom to create a stable base.   Using a large sharp knife, carefully slice the kabocha squash in half lengthwise.  Remove the seeds. See Note 1 for easier cutting.
  3. We like to cut off a thin slice of the kabocha skin at the bottom of each half, so it lays flat.
  4. Brush one tablespoon of olive oil into the inside of the kabocha squash halves. Sprinkle with a little salt and pepper to taste and place cut side down on the prepared baking sheets. Bake for 30 minutes.

Cooking the mushrooms

  1. In a large non-stick skillet, heat 2 tablespoons of the remaining olive oil, add garlic, and cook on medium-low heat for 2-3 minutes until it starts to soften.  Add mushrooms 1/4 tsp of the salt and pepper.
  2. Cook for 8-10 minutes or until all the water released by the mushrooms has cooked out. Add the chestnuts, and cook everything for 1 minute. Set aside in a bowl.

Cooking the chickpeas

  1. Using the same pan, heat the remaining tablespoon of olive oil, add tomato paste, harissa paste, coriander, cumin, and salt, stir well and cook on medium-low heat for 4-5 minutes or until the tomato paste becomes a darker red color.
  2. Add chickpeas and mix well so they get well coated with the harissa mixture, about 1 -2 minute.

Assembling the Stuffed Kabocha

  1. In a bowl combine cooked mushrooms and chickpeas, add lemon juice and fresh cilantro,  mix well and add filling to each kabocha half.


  1. To make it easier to cut, place the squash in the microwave for 4 minutes.  It will soften a little and make it easier to cut.
  2. If you can't find kabocha squash you may use acorn squash, carnival squash, honey nut squash or delicata squash.
  3. You may double the recipe to serve 4.
  • Prep Time: 20
  • Cook Time: 30
  • Category: Dinner
  • Method: Oven
  • Cuisine: Moroccan


  • Serving Size: 1/2 kabocha squash
  • Calories: 364
  • Sugar: 10.9
  • Sodium: 1060
  • Fat: 32.5
  • Saturated Fat: 4.5
  • Unsaturated Fat: 25.8
  • Trans Fat: 0
  • Carbohydrates: 62
  • Fiber: 11.2
  • Protein: 13.7
  • Cholesterol: 0

Keywords: Gluten-Free, kosher, healthy,

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