You can substitute any variety of winter squash for the Butternut Squash.
Recipe courtesy of A Saucy Kitchen.
Prep Time: 10 mins
Cook Time: 40 mins
- 1 large bunch kale stems removed and chopped
- 1 tbsp olive oil
- 1 can chickpeas rinsed and drained
- 1 medium butternut squash
- 1/4 cup pumpkin seeds
- 1 tbsp chipotle sauce
- 4 tbsp olive oil
- 1 clove garlic minced
- Salt to taste
- 1 pinch chili flakes
- 1 tbsp lime juice
To make the dressing add chipotle paste, 4 tbsp olive oil, garlic, salt, chili flakes, and lime juice to a small bowl or jar and whisk until combined.
Chickpeas & Squash
Preheat oven to 420°F/ 215°C.
Add the diced butternut squash and chickpeas to a medium sized bowl and pour the chipotle sauce over the top. Use a spoon to mix it all together until everything is evenly coated. Spread the squash chickpeas in a single layer out on a large baking sheet and place in the oven to roast for 35-40 minutes or until the squash is tender and caramelize on the outside. Halfway through roasting take turn the tray around in the oven and give everything a quick stir.
When the squash and chickpeas are almost done in the oven get the kale ready. Place the chopped kale in a big salad bowl. Drizzle 1 tablespoon of olive oil and sprinkle a small pinch of the sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time. This should take about 30 seconds before the leaves grow darker in color and fragrant.
After you have removed the squash and chickpeas from the oven, let cool for about 5 minutes before adding to the kale. Top with the pumpkin seeds and toss everything to combine and enjoy.