Roasted Winter Squash with Chickpeas
Being raised by a vegetarian mother, as well as having friends and family who are vegetarian, I’ve learned to be creative when it comes to preparing meals without meat. This latest creation combines butternut and acorn squash, both of which are very versatile. They resonate with an autumnal, pumpkin-y flavor and can be made into risotto, soup, salads, side dishes and even a main dish. Acorn squash, also called pepper squash, is a starchy vegetable and a rich source of carbohydrates and fiber. A cup provides approximately 30 grams of carbohydrates (not all carbs are bad), 2 grams of protein and is loaded with vitamins and minerals.
Combing these two winter squash together is not only extremely healthy, they add such a beautiful arrangement of colors. Altogether this recipe is such an amazing blend of flavors. The fresh rosemary really compliments the garlic. The walnuts give it a good crunch and the cranberries add that sweet tanginess. The best part is the roasted chickpeas, which might I add, are an amazing snack all by themselves. They are crunchy on the outside, chewy in the center and both salty and savory.
Roasted Winter Squash
- 1 Acorn Squash, seeded and cut vertically into 1-inch slices
- 1 Small Butternut Squash, peeled, seeded and cut into cubes
- 2 Tablespoons – Coconut Oil
- Salt and Pepper to Taste
- 2 Tablespoons – Garlic, crushed
- 2 Tablespoons – Rosemary, chopped
- 1 Cup – Walnuts, chopped
- 1/2 Cup – Dried Cranberries
- Preheat oven to 400°. Place squash in a rimmed baking sheet and coat with coconut oil, salt and pepper. Spread mixture out so it’s not crowded and bake for 40 minutes, stirring once midway through.
- Spread walnuts, rosemary, and garlic evenly atop squash and bake another 10 minutes. Remove from oven and sprinkle cranberries throughout mixture while it is hot. Let rest for 5 minutes. Top with some Roasted Garlic and Rosemary Chickpeas and serve.
- 2 cans - Chickpeas, rinsed and dried
- 2 Tablespoons - Coconut Oil
- 1/2 Cup - Parmesan
- 2 Tablespoons - Garlic, crushed
- 2 Tablespoons - Rosemary, chopped
- Kosher Salt to Taste
- Preheat oven to 400°. In a large bowl, mix chickpeas, coconut oil, parmesan, garlic, rosemary and salt. Spread evenly on a rimmed baking sheet and cook for about 40 minutes or until golden brown, stirring occasionally.
- Toss some on top of the Baked Autumn Squash. These also make a great snack or add them to a salad.