Acorn Squash & Chickpea Crumble with Collard Greens

There’s a veggie food blog I read, Food Blog and The Dog (Cook Eat Live Vegetarian), where somehow, every post is something I want to eat.  This was especially true of the Butternut Squash and Chickpea Crumble with Caramelised Onions, Cream Cheese & Oaty Cheddar Topping.  Which looked so divine, I had to make it immediately.  So I did:


But I totally made it my way… substituting this and that for what I had on hand, so I could have it NOW without going to the grocery store or waiting for a veggie box delivery.

And ooooh, was it good.  Veggies topped with a savoury and cheesy crumble topping?  Yes please.


I added some garlic to the savoury crumble topping (a trick from the cassoulet I made!).  I think that next time, I will indeed use oats — I can’t believe I ran out of oats around here!  Talk about a staple I need to have on hand!  I agree that these would be beautiful (and so easy!) served at a dinner party made in individual ramekins.


And along with it?  We had a spiralised veggie salad:


With a blood orange vinaigrette:


It was a great meal, and one I’m going to be playing with in weeks to come.  Savoury crumble is a perfect way to get in more veggies!  I can’t wait to try out an oaty version!

Acorn Squash & Chickpea Crumble with Collard Greens
Inspired by Butternut Squash & Chickpea Crumble by Food Blog and the Dog, Serves 6

  • 1 acorn squash
  • 3 small red onions (or 1 large), sliced
  • 4 cloves garlic, peeled or 4 cloves garlic confit
  • 4 Tbsp. olive oil
  • 1 can chickpeas
  • 1 bunch collard greens, sliced
  • 2 whole wheat or gluten-free pita breads (or slices of bread, or 1 c. breadcrumbs)
  • 1 clove of garlic, minced
  • 1/4 c. old cheddar cheese, grated (optional, leave out for a vegan recipe)

Preheat the oven to 425F.

Roast the squash by placing it cut-side up on a baking sheet, brushed with a little bit of olive oil.  Roast at 425F for 30-35 minutes, or until the flesh is tender.  While the squash is roasting, you can also roast your onions & garlic in your casserole dish.  Pop the onions & garlic into the covered casserole dish with 2 Tbsp. of the olive oil and let them roast along with the squash.

Turn the oven down to 375F.

In your food processor, blitz the pita until they turn into breadcrumbs.

In a small bowl, create the crisp topping by combining pita crumbs, the remaining 2 Tbsp. of olive oil, garlic, and cheese.  Set aside.

Remove the flesh from the acorn squash and add it to your casserole dish.  Add the chickpeas and collard greens, and mix to combine all ingredients.  Top with crisp topping.

Place the casserole dish uncovered into the oven, and bake in the 375F oven for 30 minutes, or until the savoury crumble is browned on top.

Serve and enjoy with love and a smile.

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Categories: Gluten-Free, Side Dish, Vegetarian


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5 Comments on “Acorn Squash & Chickpea Crumble with Collard Greens”

  1. February 22, 2011 at 4:59 am #

    Love the garlic in the topping will definitely do that next time, which reminds me I have to make another batch of that garlic confit it was amazing!!

    • February 22, 2011 at 10:42 am #

      Mmmm, I have to admit to putting garlic confit in EVERYTHING these days. I’m sold on it too 🙂

  2. Dani @ Body By Nature
    February 22, 2011 at 9:21 am #

    Oh that looks delicious! And I have to tell you again how jealous I am of your spirializer, it is the coolest gadget!

    • February 22, 2011 at 10:41 am #

      You might need one 🙂

      I eat more veggies because of it! What a great excuse for new kitchen stuff!

  3. February 24, 2011 at 7:32 am #

    Both dishes look amazing. I love the spiral salad. I can’t wait to try them.

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