Delicata Squash Stuffed With Kale & Chickpeas

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By Francesca Patterson

Delicata squash is one of my favorites this season because of it’s nutrition and subtle sweetness, perfect for a roasted weeknight side dish. It’s an excellent choice for Fall squash because the skin is thin and tasty enough to eat. I usually bake this in rings but decided to make it a full meal this time. This is truly a balanced and enjoyable vegetarian recipe with protein-rich chickpeas, hearty kale, and crunchy breadcrumbs.


  • 1 or 2 delicata squash (cut lengthwise, seeds and stringy bits removed)
  • 2 cups of Tuscan kale (stems removed, chopped)
  • 1 can of chickpeas (drained, rinsed)
  • 1/2 yellow onion (diced)
  • 3 cloves of garlic (diced)
  • olive oil
  • salt & pepper
  • 1/4 cup of panko bread crumbs
  • 1/2 tbsp Italian seasoning (or dried oregano)
  • 1/4 cup of shredded parmesan (and/or nutritional yeast)


  1. Preheat the oven to 400 degrees. Rub your halves of delicata squash in olive oil and sprinkle with salt and pepper. Bake with the flat side down for 20-25 minutes.
  2. While the squash is baking, preheat a drizzle of olive oil in a skillet. Add in your onions and garlic and cook for about 2-3 minutes or until fragrant. Add your chickpeas, kale, and salt and pepper to taste. Cook this all for about 5-7 minutes, or until chickpeas are tender and the kale has wilted.
  3. In a small bowl, mix your panko breadcrumbs, Italian seasoning, and parmesan or nutritional yeast.
  4. When squash is done, remove from oven and spoon in the chickpea/kale mixture to fill each half. Top the stuffed squash with a hefty sprinkle of the panko/parmesan mixture, drizzle with olive oil, and place back in the 400-degree oven to cook for another 10-15 minutes.

Serve immediately and top with more parmesan. Tastes great with hot sauce!



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