Description
This delicious main course combines sweet and comforting mashed butternut squash with sacory spiced chickpeas for an all-in-one meal that is perfect as a vegan entree or side dish for the cooling weather.
Ingredients
Scale
For the Mashed Butternut Squash:
- 1 large butternut squash, cut in half lengthwise and seeds removed
- 3 tsp store-bought or homemade Garam Masala spice mix
- 1 tsp salt
- 1/2 cup canned light coconut milk
- 2 tsp pure maple syrup
For the Chickpeas:
- 2 - 15 ounce cans chickpeas, rinsed and drained
- 1 tsp olive oil
- 2 tsp Garam Masala
- 1 tsp sweet paprika
- 1/2 tsp salt
Optional garnishes
- Chopped cilantro or parsley
- Pumpkin seeds ( we use pumpkin spiced roasted pumpkin seeds that we found at Trader Joes)
- Sunflower seeds
Instructions
- Preheat the oven to 400F. Line a large baking sheet with parchment paper and place the butternut squash cut side down. Bake for 50-60 minutes or until tender. Baking time will depend on the size of the butternut squash
- Remove the butternut squash from the oven and let it cool so it is safe enough to handle. Using a spoon, remove the flesh, discarding the skin, and place it in a bowl
- Mash the butternut squash with a fork and place in a deep skillet
- Add Garam Masala, salt, maple syrup, and coconut milk. Cook for 5-7 minutes, stirring until well combined
- In the meantime, heat the oil on a separate skillet. Add the chickpeas, Garam Masala, sweet paprika and salt and toss well, so all the chickpeas are well coated with the spices. Cook for 5 minutes or until hot
- Scoop the butternut squash into a bowl, top with chickpeas, fresh cilantro or parsley and pumpkin seeds
- Prep Time: 15
- Cook Time: 45
- Category: Entree
- Method: Roasting
- Cuisine: vegan
Nutrition
- Serving Size: 1 cup butternut squash topped with chickpeas
- Calories: 231
- Sugar: 5.6
- Sodium: 1000
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 8
- Protein: 8.3
- Cholesterol: 0