I ripped this recipe out of my Bon Appétit magazine last month, put it in my “try it” pile, and actually made in on Monday. So good!
Think of it as a Spring version of winter squash. All the delicious crispiness of roasted squash mixed with crunchy chickpeas and mildly spiced curry, but the whole thing stays dry, no sauce like most “curries”. At serving, add a dollop of lemon-juice spiked yogurt and a sprinkling of fresh, crisp, seasonal veggies.
I followed the magazine recipe, sort-of. That’s what I do, gather ideas and inspiration and put it through the practical home cook filter. Instead of roasting the squash whole then dealing with trying to get it caramelized, I cut up the squash up front, slathered it with avocado oil, and let it caramelize in the oven while I went to work with the onion and chickpeas. When the squash was done roasting, I tossed it all together and sprinkled on the “Spring”: radish slices, parsley, and some hard little golden raisins I found in my pantry (more like “Spring” cleaning!) Any mix of crisp, fresh veggie, dried fruit, coconut, or toasted nuts or seeds would work great. Use pomegranate seeds if you have them, but don’t go looking all over for them as it may not be the right time of year. I like to serve this dish with rice. Try the brown and wild rice mix from Lundberg, it is fantastic.
Adapted from “Roasted Butternut Squash with Spiced Chickpeas” Bon Appétit, April 2017. (Tia, give it a try–I’m sure you’ll love it! I met Tia this morning while fundraising with the Cancer Support Community of Montana and Bozeman Running Company.)
- 2 small kabocha squash (or other starchy winter squash), about 1 1/2 lb. total
- 4 tablespoons avocado oil or olive oil, divided
- 1/2 large onion or one small
- 1 clove garlic, minced and mashed with a couple pinches of salt
- 1 15-ounce can chickpeas, drained, rinsed and patted dry with paper towels
- 1 tablespoon curry powder (I use Maharajah from Penzey's)
- For garnish, any of the following: radish slices, parsley leaves, mint leaves, pomegranate seeds, fresh greens, golden raisins, unsweetened coconut, toasted pepitas
- 1/2 cup plain, whole-milk Greek yogurt
- juice from 1/2 lemon
- pinch of salt and a couple grinds of black pepper
- Preheat oven to 425° F. Cut each squash in half, scoop out and discard seeds, knife-cut the peel, and slice the flesh into half moons. Put the squash slices in a bowl, drizzle with 2 tablespoons oil and toss to coat. Spread out on a rimmed sheet pan (single layer) and bake 15 minutes until the down-side of each piece is caramelized. Flip each slice and return to oven about 10 more minutes, to caramelize other side.
- Heat remaining 2 tablespoons of oil in a large skillet, preferably cast iron because it can get really hot. Add the patted-dry chickpeas and cook, shaking skillet often, until they start to brown and turn crisp, about 5 minutes. Add the onion and garlic and cook, stirring often with a wooden spoon, until onion is translucent, about 5 more minutes. Sprinkle in the curry powder and cook, stirring, until chickpeas and onion are coated and everything is fragrant. Remove from heat and set aside until squash is ready.
- In a small bowl, mix together the yogurt, lemon juice, s & p.
- Add the roasted squash to the chickpea skillet to serve. Top with garnishes or let each person add their own. Pass the yogurt sauce.