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Delicata Squash stuffed with Coconut Curry Swiss Chard and Chickpeas
  • Winter Squash
  • Vegetables
Serves:   6
(serving size: 1/2 squash)

  • Prep Time:   10 minutes
  • Cook Time:   50 minutes
  • Total Time:   60 minutes


3 Delicata Squash cut in half with seeds removed

1 bunch Swiss Chard
1 1/2 cups of cook Chickpeas or one 15 oz. can
1 1/4 cups of Coconut Milk
Coconut Oil
1 large clove Garlic minced
2 tsp. Curry Powder
1/4 cup Plain Bread Crumbs
1/4 cup unsweetened shredded Coconut
1/4 tsp. kosher salt


Preheat oven to 350 degrees.

Brush delicata squash with coconut oil add salt and pepper and place cut side down on a greased baking dish. Bake for 20 minutes, turn over, and bake for another 20 minutes.

While squashes are baking trim ends of swiss chard, remove leaves from stem, chop stems into 1/4 inch pieces and rough cut leaves. Sit leaves aside.

In a heavy skillet add about a tablespoon of coconut oil and sauté stems until they become tender but still have a tooth. Add minced garlic, cook for about 30 seconds, add chickpeas, coconut milk and curry. Stir to mix and cook for a minute or two to let the flavors meld. Add the swiss chard leaves and cook over medium-low heat until they wilt.

In a small bowl mix bread crumbs, shredded coconut and kosher salt.

Spoon stuffing with some liquid into each baked squash. Top with bread crumb mixture. Return the squash to the oven and bake for 10 minutes until bread crumbs begin to brown. Plate and serve.

From Peggy Klineman


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