Hello all! Hope you’ve had a good weekend wherever you are in the world. Mine included some work, a trip to the farmers’ market, a rainy canal walk with a friend, and, unsurprisingly, some cooking!
Squash is definitely one of my favourite foods at this time of year and I adore seeing all the different varieties piled high at the Farmers’ market. I snapped a quick picture yesterday as they were too pretty not to share.
I managed to resist buying them all and reminded myself that the market will be there next week and the week after and so on…so there will be plenty of time for more squash. I did pick up one though. I don’t actually know what variety it was, I mainly chose it because I liked the colour/markings and because it wasn’t as huge as some of the others. I am cooking just for me most of the time!
I so enjoyed my Thai Tempeh Red Curry last week and still had half of the little jar of paste sitting in my fridge so was keen to do use it in something else.
In this recipe chunky pieces of squash and chickpeas get a generous coating of a blend of red curry paste, miso and olive oil, before heading to the oven for a roasting. When the squash is lovely, soft and sweet and the chickpeas are crisp, they’re mixed up with silky ribbons of kale, massaged in a dressing made from the leftover miso-curry sauce, along with pumpkin seeds and fresh coriander for added yumminess.
This recipes’s a cinch to put together, especially since this squash was actually easy to chop! I have a scar on my thumb testament to a previous battle with a butternut…
I used these Tamari-Roasted Pumpkin Seeds from Clearspring, as I was feeling extra lazy and didn’t want to get out a pan to toast my pumpkin seeds. Though thinking about it now, you could just throw raw pumpkin seeds onto a baking sheet and roast them for a few minutes while your squash and chickpeas are in the oven.
Miso-Curry Roasted Squash with Crispy Chickpeas & Kale:
(Adapted from Super Natural Every Day)
1 Small/Medium Squash (Mine was 500g/Just over 1lb), cut into large chunks/moon shapes (if you’re using a butternut you’ll need to peel it)
1 1/2C/1 Can Cooked Chickpeas
1/4C Olive Oil
1/4C (scant) White Miso
1T Red Curry Paste
2T Lemon Juice
3C Kale (I used Cavolo Nero), de-stemmed and cut into ribbons
1/3C Pumpkin Seeds, Roasted
Large Handful of Fresh Coriander/Cilantro, roughly chopped or simply de-stemmed
Combine the olive oil, miso and red curry paste in a small bowl and toss about 1/3C of this with the squash and chickpeas in a large bowl. Use your hands to make sure it’s all coated. Spread onto a baking sheet and roast for 25-30 minutes, until squash is tender and chickpeas are crisp.
Meanwhile, whisk the lemon juice into the remaining miso-curry mixture until emulsified. In the large bowl you used for the vegetables, toss the kale and the dressing (you may not need all the dressing). Massage with your hands until the kale shrinks down a little and gets silky.
When squash and chickpeas are cooked, toss with the kale, remove to serving dishes or a platter, sprinkle with pumpkin seeds and coriander, and serve.
My Warm Butternut & Lentil Salad with Tahini Dressing is another of my favourite squash recipes. What are yours? Send them my way please!