Stashcook: Meal Planner & Recipe Keeper

Roasted Butternut Squash and Chickpea Medley with Kale Salad Recipe

Name: Roasted Butternut Squash and Chickpea Medley with Kale Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 large butternut squash (about 2 lbs); 2 x (15 oz) cans chickpeas, drained and rinsed; 1 tbsp olive oil; 1/2 tsp ground cinnamon; 1/2 tsp smoked paprika; 1/4 tsp ground nutmeg; 1/4 cup sliced almonds; 1/4 cup crumbled goat cheese; 1 tbsp honey; 1 tbsp balsamic vinegar; 4 cups chopped kale; 2 medium carrots, peeled and shredded; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp water

Stashcook

This is a warm, roasted dish with butternut squash and chickpeas. It's mixed with spices and served with a fresh kale and carrot salad topped with almonds and goat cheese. It's a yummy meal for dinner.

Ingredients

1 large butternut squash (about 2 lbs)

2 x (15 oz) cans chickpeas, drained and rinsed

1 tbsp olive oil

1/2 tsp ground cinnamon

1/2 tsp smoked paprika

1/4 tsp ground nutmeg

1/4 cup sliced almonds

1/4 cup crumbled goat cheese

1 tbsp honey

1 tbsp balsamic vinegar

4 cups chopped kale

2 medium carrots, peeled and shredded

1/2 tsp salt

1/4 tsp black pepper

1 tbsp water

Method

Preheat oven to 425°F.

Peel, seed, and cut the butternut squash into 1-inch cubes.

In a large bowl, combine olive oil, cinnamon, smoked paprika, nutmeg, salt, and pepper.

Add butternut squash and chickpeas to the bowl and toss to coat evenly with the spice mixture.

Spread the butternut squash and chickpeas in a single layer on a baking sheet.

Roast in the preheated oven for 25 minutes, or until the squash is tender and chickpeas are slightly crispy.

While the squash and chickpeas are roasting, place the chopped kale and shredded carrots in a large salad bowl.

In a small bowl, whisk together honey, balsamic vinegar, and water to create a dressing.

Pour the dressing over the kale and carrots, and toss to coat the salad.

Once the butternut squash and chickpeas are done, remove from the oven and let cool slightly.

Add the roasted butternut squash and chickpeas to the salad bowl.

Top the salad with sliced almonds and crumbled goat cheese.

Toss everything gently to combine.

Serve the roasted butternut squash and chickpea medley warm with the kale salad.

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