ONE-SKILLET ROASTED BUTTERNUT SQUASH WITH SPICED CHICKPEAS
Stop struggling to peel and slice superfirm squash. Just roast it whole, tear up the flesh, then sear it off in a skillet.
Provided by Claire Saffitz
Categories Bon Appétit Dinner One-Pot Meal Butternut Squash Yogurt Pomegranate Garlic Chickpea Vegetarian Parsley Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50-65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).
- Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.
- Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.
- Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.
- Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.
CHICKPEA AND BUTTERNUT SQUASH STEW
Cooking your own chickpeas heightens the flavor of this dish. Cooking 3/4 cup of dried beans will yield enough for the stew. If you use canned, be sure to drain and rinse them.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h20m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Place squash on a baking sheet lined with parchment. Drizzle with 1 1/2 tablespoons olive oil and salt and pepper. Toss well and roast until golden brown, 45 to 50 minutes.
- In a large skillet or pot, warm remaining 1 1/2 tablespoons olive oil over medium-high heat. Add onions and a pinch each of salt and pepper. Cook for 3 to 4 minutes. Stir in garlic and cook for 3 minutes. Stir in parsley stems, cumin, and paprika, and cook for 1 minute. Add carrots and 1 cup chickpea cooking liquid (or water, if using canned chickpeas) to onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until carrots are tender, 10 to 12 minutes.
- Add tomatoes and chickpeas. Raise heat to medium-high and simmer for 10 minutes. Stir in harissa paste, chopped parsley leaves, roasted squash, and remaining 1/2 cup chickpea cooking liquid (or water). Simmer, uncovered, until flavors meld, another 3 minutes. Season with salt and pepper to taste.
ROASTED SQUASH WITH TURMERIC-GINGER CHICKPEAS
Custardy, mildly sweet roasted squash holds its own as a main course in this easy weeknight recipe. Although fresh turmeric root is suitable, a high-quality ground turmeric will do a better job of infusing the chickpeas with its earthy, floral notes. Marinating the chickpeas a day or two ahead will allow the turmeric, ginger and other aromatics to intensify in flavor. If you do make this ahead of time, hold off on tossing in the fresh herbs until just before serving. Pomegranate seeds add color and crunch, and a dollop of yogurt would be the last of your obligations, if you want to take this dish out of vegan territory.
Provided by Yewande Komolafe
Categories dinner, lunch, weekday, weeknight, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees. On a large rimmed baking sheet, toss the squash and thyme with 2 tablespoons oil; season with salt and pepper. Spread in an even layer. Roast until the squash is tender and just beginning to turn golden-brown, 35 to 40 minutes.
- As squash roasts, toss the onion, vinegar, garlic, turmeric and ginger in a large bowl; let marinate at least 10 minutes. Add the chickpeas and the remaining 1/4 cup oil and stir to coat. Toss in half the herbs and season with salt and pepper.
- Divide the salad greens among 4 bowls and top with the roasted squash. Serve with a generous amount of the marinated chickpeas, and a dollop of yogurt. Garnish with the pomegranate seeds, if using, and the remaining torn herbs.
Nutrition Facts : @context http, Calories 1263, UnsaturatedFat 66 grams, Carbohydrate 126 grams, Fat 79 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 1065 milligrams, Sugar 7 grams, TransFat 0 grams
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