Kobocha squash becomes a meal when you serve it with spiced chickpeas, rice, and a simple yogurt sauce. (Have you ever tried the brown and wild rice mix from Lundberg? It’s fantastic and goes great with this dish.) At serving, sprinkle with something seasonal, like sliced red radishes in the transition period from summer to fall, pomegranate seeds in winter, sprouts in spring, fresh mint and garden herbs in summer, and/or toasted pepitas or golden raisins anytime.
Roasted Kabocha Squash with Curried Chickpeas
serves 4; adapted from "Roasted Butternut Squash with Spiced Chickpeas" Bon Appétit, April 2017.
Ingredients
- 2 small kabocha squash or other winter squash; about 1 ½ pound total
- 4 tbsp avocado oil or olive oil, divided
- ½ large onion or one small
- 1 clove garlic minced and mashed with a couple pinches Kosher salt
- 1 15-ounce can chickpeas, drained, rinsed, and patted dry with paper towels or 2 cups home cooked
- 1 tbsp curry powder Maharajah from Penzey's
Dressing:
- ½ cup Greek yogurt
- juice from ½ lemon
- a couple pinches Kosher salt and freshly ground black pepper
Ideas for garnish: radish slices, parsley leaves, mint leaves, pomegranate seeds, fresh greens, golden raisins, unsweetened coconut, toasted pepitas
Instructions
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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 in a single layer on a rimmed sheet pan 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.
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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, 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.
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In a small bowl, mix together the yogurt, lemon juice, salt, and pepper.
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To serve, add the roasted squash to the chickpea skillet. Top with garnishes or let each person add their own. Pass the yogurt dressing.
