Roasted Curried Squash and Chickpeas with Lemon Tahini Dressing

It was only a couple weeks ago when I discovered that I had been missing out on butternut squash. After making a Butternut Squash Soup with Apple (and sneaking a piece of squash before blending it into a soup), I wondered how I had gone so many years without ever cooking with this vegetable.  So there I was, on a mission to find some awesome butternut squash recipes. Mission accomplished.

This recipe is adapted from a recipe posted on a food blog I follow called Lattes and Leggings. Check her out. Her recipes are incredible. This one is a spinoff from the original recipe posted by Food & Wine.

Just like my love-hate relationship with spaghetti squash, butternut squash also likes to give me a hard time. If you can get past the peeling and cubing, the rest is simple. After cutting off the ends of the squash (and nearly cutting off my fingers in the process), I peeled the squash with a regular potato peeler. Nothing fancy. You`ll want to be sure to remove all of the skin and any green bits underneath. Your final product should be light orange.

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Cutting the squash in half and still being able to blog about it with all 10 fingers is always an accomplishment. On the plus side, this almost counts as an arm workout for the weekend.

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Luckily, once you`ve made it to this step, it`s all smooth sailing. Remove the seeds from the squash and get ready to chop!

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Dice the squash into small cubes and transfer them to a large bowl. The hard part is over!

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Add 1 can of chickpeas, 2 tablespoons of extra virgin olive oil, 1 tablespoon of curry powder, and a few shakes of garlic powder, basil and parsley. Add a dash of ground black pepper and mix together.

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Transfer the mixture to a baking sheet lined with parchment paper and cook on 375 for about 40 minutes or just until the squash is tender.

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Meanwhile, you can start preparing the lemon tahini dressing.

In a small bowl, combine 3 tablespoons of lemon juice with 2 tablespoons of tahini and 2 tablespoons of water. Whisk together until blended well.

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Gradually whisk in 1/4 cup of extra virgin olive oil and top with a generous amount of parsley flakes. Add more tahini until you have your desired thickness. Finish with garlic powder and pepper to taste.

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When the squash and chickpeas are done, top with a light drizzle of the dressing. This dish can be eaten hot or cold.

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I promise, this will not last long.

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Roasted Curried Squash and Chickpeas with Lemon Tahini Dressing

Ingredients:squash 12

Curried Squash and Chickpeas:
1 medium butternut squash, peeled and cubed
1 (15oz) can of chickpeas
2 tbsp extra virgin olive oil
1 tbsp curry powder
1 tsp parsley, basil and garlic powder
dash of pepper

Lemon Tahini Dressing
2 tbsp tahini
3 tbsp lemon juice
2 tbsp water
1/4 cup olive oil
1 tbsp parsley
garlic powder and pepper to taste

Instructions:
1. Preheat oven to 375. Peel the butternut squash, cut in half lengthwise and remove seeds. Cut into small cubes.
2. Add to a large bowl with chickpeas, olive oil, curry powder and spices. Mix well and place on a baking sheet lined with parchment paper.
3. Cook for about 40 minutes or just until the squash is tender.
4. Meanwhile, whisk together the tahini, lemon juice and water in a small bowl. Gradually add the olive oil and spices and continue to whisk until well blended. Add more tahini for desired thickness.
5. Serve squash and chickpeas hot or cold with a drizzle of the tahini lemon dressing on top.

Enjoy!

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Roasted Eggplant with Mushroom Stuffing

Looking for a vegetarian option for dinner? This recipe is so easy and makes a great meatless alternative. Best part? You can even eat the bowl!

Ingredients:
1 medium eggplanteggplant
2 tbsp butter
1 small onion, diced
5-6 medium mushrooms, chopped
3/4 cup bread crumbs
1/4 cup parmesan cheese
1 tbsp parsley
1 tbsp basil
dash of pepper
1/2 cup grated cheese (cheddar or mozarella)

Directions:
1. Preheat your oven to 375 degrees.
2. Slice the eggplant in half lengthwise and scoop out the pulp with a spoon. Be sure to leave a 1/4 inch thick shell. Chop the pulp into small pieces and set aside.
3. Cook the eggplant in an ungreased pyrex dish for 15 minutes.
4. Meanwhile, melt the butter in a large frying pan and saute the onion until tender. Add the eggplant pulp and mushrooms and continue cooking until soft. Add the bread crumbs, parmesan cheese and spices. Continue cooking for 5 minutes.
5. Remove the eggplant shells from the oven and spoon the contents from the frying pan into each shell. Return to the oven and cook until eggplant shells are soft.
6. Add the grated cheese on top and broil for 3 minutes or until cheese is completely melted.

Enjoy!

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