Roasted Butternut Squash With Spiced Chickpeas And Herb Salad Recipe

Name: Roasted Butternut Squash with Spiced Chickpeas and Herb Salad
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 80 min
Cuisine: Fusion
Ingredients: 25 g Parsley; 1pc Butternut Squash; 100 g Garlic - Single Clove; 100 g Sambar Onion Peeled; 250 g Radish White (Mooli); 250 ml Dabur Hommade Lemon Juice (Bottle); 2 ltr Figaro Extra Light Olive Oil; 250 g Freshcon Cooked Kabuli Chana (Chick Peas); 50 g Dhani Pure Black Pepper Whole; 50 g Sakthi Curry Powder; 1 kg Simply Staples Mineral Rich Sea Salt

Fusion cuisine

Roasted Butternut Squash with Spiced Chickpeas and Herb Salad recipe

About this recipe

A vibrant vegan dinner featuring caramelized butternut squash, crispy spiced chickpeas, and a refreshing herb salad with radishes and pomegranate seeds. Perfect for solution seekers looking for a wholesome and satisfying meal.

Ingredients

25 g Parsley
1pc Butternut Squash
100 g Garlic - Single Clove
100 g Sambar Onion Peeled
250 g Radish White (Mooli)
250 ml Dabur Hommade Lemon Juice (Bottle)
2 ltr Figaro Extra Light Olive Oil
250 g Freshcon Cooked Kabuli Chana (Chick Peas)
50 g Dhani Pure Black Pepper Whole
50 g Sakthi Curry Powder
1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. Preheat oven to 425°F. Place the whole butternut squash directly on the oven rack and roast until a knife easily pierces through the skin and flesh, about 50-65 minutes. Let cool until manageable, then trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces, discarding the skin.
2. In a medium bowl, mix 1 grated garlic clove and 1 tablespoon lemon juice. Season with sea salt and pepper to taste, then set aside.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 cup cooked chickpeas and cook, shaking the skillet often, until they start to brown and crisp, about 5 minutes. Add 1 diced onion and cook, stirring often, until translucent, about 5 minutes. Sprinkle in 2 tablespoons curry powder and stir until fragrant and the chickpeas and onion are well coated, about 1 minute. Season with sea salt and pepper, then transfer to a bowl.
4. Wipe out the skillet and heat another 2 tablespoons olive oil over medium-high heat. Place the squash pieces cut side down and cook undisturbed until browned and caramelized, about 5 minutes. Flip the pieces, remove from heat, and season with sea salt and pepper.
5. Spoon the spiced chickpea mixture over the squash in the skillet.
6. In a small bowl, toss 2 thinly sliced radishes, 1 cup chopped parsley with 1 tablespoon lemon juice and a drizzle of olive oil. Season with sea salt and pepper, then scatter the salad over the squash and chickpeas. Serve warm.