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Roasted Delicata Squash with Chickpeas, Potatoes, and Kale

November 8, 2012

Prepare yourselves: this dish is a strange one.

It’s a weird but unexpectedly good adaptation of a recipe with a weird but unexpectedly good combination of flavors, that just doesn’t look that appealing (in my opinion), and probably doesn’t sound all that appealing either.

I almost didn’t post it.

The original recipe is from the super awesome Super Natural Every Day by Heidi Swanson, and I made it once– with a bunch of substitutions of my own design– and loved it.

The only problem was that it contained miso. A lot of miso. And for someone who loves miso soup, my girlfriend can’t take the strong miso flavor when it come to other things like roasting rubs or marinades…

In retrospect, this wasn’t such a bad problem to have, since it meant I got to eat the whole batch myself! But I think meals always taste better when they’re shared.

So I set about to make a miso-less version of this dish that calls for ¼ cup of miso (and a little dab of red curry paste). And I settled on a combination of tahini and Korean kochuchang (red chili paste) as substitutes. I told you– strange… but trust me.

First, consider my other substitutions, which I was somewhat proud of: the original recipe calls for tofu (I used chickpeas), and kale (I used broccoli the first time I made it), and toasted pepitas (I used sunflower seeds).

By the way, these were all excellent choices, and since then I’ve become increasingly obsessed with the deliciousness and simplicity that is oven-roasted broccoli! But that’s another story…

The tahini/chili paste substitution for miso and curry paste is the one I think is so strange (and not all that elegant looking), but if you like those flavors in general, and bear with me and give it a try, I think you’ll enjoy this dish as much as my girlfriend did, when I told her I’d made it again without miso. (Or stick to Heidi Swanson’s original version and use ¼ cup miso and several teaspoons of red curry paste instead!)

Print this recipe.

RECIPE:

Roasted Delicata Squash with Chickpeas, Potatoes,
and Kale

Adapted from “Miso-Curry Delicata Squash” in “Super Natural Every Day” by Heidi Swanson.

(Serves 4)

Ingredients:
~ 1 12-16 oz. delicata squash
~ ¼ cup olive oil
~ 2-3 Tbsp. tahini
~ 1½ Tbsp. kochugaru (Korean chili paste)
~ juice of one lemon
~ 1 generous pinch of sea salt
~ 5-10 small red potatoes, halved or quartered
~ 1 can chickpeas (I made mine from dried chickpeas!)
~ ½ bunch kale, de-stemmed and roughly chopped, or 1 head broccoli, roughly chopped
~ ⅓ cup sunflower seeds or pepitas, lightly toasted

How to make it:

1. Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper. Cut the delicata squash in half, then use a spoon to scoop out and discard the seeds. Peel the squash (or not!) then slice into half-moons.

2. In a large bowl, whisk together the olive oil, tahini, kochugaru, 1 tsp. of the lemon juice (set aside the rest), and the pinch of salt.

3. In a second (medium-sized) bowl, toss the squash, potatoes, and chickpeas with ⅓ cup of the dressing from the large bowl. Transfer this mixture to the baking sheet and spread out evenly. Roast for 25-30 minutes, tossing the vegetables once or twice during that time.

4. Meanwhile, in the large bowl, add the rest of the fresh lemon juice to what remains of the dressing, and toss the kale (or broccoli) in this sauce. If using broccoli, add the broccoli to the other ingredients on the baking pan when there are only 8-10 minutes left of the roasting time. (If using kale, there’s no need to bake it at all– the dressing will soften the kale.)

5. Once the squash, potatoes, and chickpeas (and perhaps broccoli) are done roasting, pour the roasted vegetables into the kale and gently toss to mix well. (The kale will wilt just a bit and will take on a very nice texture.)

6. Sprinkle with toasted sunflower seeds or pepitas and serve warm.

Print this recipe!

Related recipe posts:
> Toasted Orzo with Kale, Feta, Lemon, and Radishes
> Masala Dosa with Potato Curry
> Avocado Hummus

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33 Comments leave one →
  1. November 8, 2012 9:54 am

    i love chickpeas! and i have a delicata squash so i think i will be making this (i have 20 squashes because im silly with my money)

    • November 8, 2012 10:52 pm

      20 squashes?! Wow… are they all delicata? At least squash will last practically forever on your countertops, unlike most other things… (And I love chickpeas, too!)

      • November 9, 2012 12:42 am

        its all kinds of different squash, got red onion, delicata, kaboucha, crown prince etc. Thats why I got them, so i can keep myself going over the winter :)

      • November 9, 2012 2:31 pm

        Nice! (I just did a google image search of “crown prince squash” since I didn’t know what those looked like– they really look remarkably similar to kabocha! I’m curious if they taste that similar too…)

        If you’re interested you should check out the Japanese-ish recipe I posted recently for an easy roasted Kabocha Soup (with leeks)!

  2. November 8, 2012 11:48 am

    We would never think of chickpeas in this dish….but now we are pretty curious, but it does sound tasty (and that is a lot of miso- your version sounds good).

    • November 8, 2012 10:55 pm

      I’ve developed a habit of putting chickpeas in a LOT of things (like into tabbouleh…). They make everything better, and roasting them– like in this recipe– really works well!

  3. November 8, 2012 12:01 pm

    What a delicate healthy and delicious dish :)

    Cheers
    Choc Chip Uru

  4. November 8, 2012 12:13 pm

    What a beautiful salad! It would be perfect for Thanksgiving!

    • November 8, 2012 10:57 pm

      Oh you’re right! I didn’t even think of that, but this really would be perfect for Thanksgiving… not only the combination of ingredients, but it’s very easy to prepare, since it’s mostly just hands-off roasting in the oven– as long as it doesn’t interfere with the turkey’s oven timeslot…

  5. November 8, 2012 1:27 pm

    MMMMM,..What a lovely Fall salad! :) Tasty structures & colours!
    Great job, dear Allison! :)

    • November 8, 2012 10:58 pm

      Thanks, Sophie! Wow, I really didn’t expect to get such great feedback about such a weird dish, but it’s very nice to hear! :)

  6. November 8, 2012 1:39 pm

    This dish sounds amazing in all its variations! I think the chickpeas are a great call. I’m going to make it tonight. :)

    • November 8, 2012 10:59 pm

      Thanks, Emmy! Did you get a chance to make it? I am curious to hear how you liked it…

      By the way, I made my chickpeas from their dried form based on your instructions, and I totally meant to link to that recipe of yours in my blog post! …I’ll go back and add that link soon. :)

      • November 8, 2012 11:02 pm

        I made it as a salad with roasted Delicata, raw kale, toasted pepitas and the miso/curry paste dressing–LOVE IT! I’m just about to sing its praises online. :)

      • November 8, 2012 11:05 pm

        Nice! I’m so happy to hear that! :)

        (Also, in that case you basically made Heidi Swanson’s original recipe, but at least I contributed something… in the form of chickpeas vs. tofu!)

  7. November 8, 2012 9:32 pm

    I like chickpeas but I never put them into salads Your dish looks delicious you made me want to try!

    • November 8, 2012 11:03 pm

      Thanks! I like chickpeas, too, and they’re really great in salads– you should definitely try adding them sometime!

      Funnily enough, it didn’t occur to me to really think of this as a salad, since it’s more of an amalgamation of random roasted vegetables… (especially when I first made it with broccoli instead of kale), and I think of salads as having most of their ingredients raw, not cooked, but it does seem awfully salad-like, come to think of it! :)

      • November 9, 2012 7:50 pm

        You are all rigth usually salad is with raw vegetables, I think it’s a traslation problem on my side, because in Italy we use to call salad (insalata) different things as cooked vegetables seasoned with oil and lemon juice :)

      • November 10, 2012 12:43 pm

        No don’t worry, I don’t actually think it’s a translation issue at all, because it really does look like a salad (less so with the broccoli, but more so with the kale), and not just you but so many people have now told me “that salad looks good!”

        I like the all-inclusive Italian definition of “insalata.” :)

  8. Jessica permalink
    November 10, 2012 12:41 pm

    I didn’t know that you could eat the squash peel! Do you like the taste/texture?

    • November 10, 2012 12:46 pm

      Yes, it’s good! I mean once it’s been roasted enough for the squash to get soft, you barely notice that you’re eating the peels… they get so soft, they don’t interfere with the texture of the dish as a whole, and I wouldn’t say they have a noticeable taste either– they mostly just make things more colorful. You can eat kabocha peels, too!

  9. November 10, 2012 7:57 pm

    Beautiful photos and I love how creative this dish is!

    • November 10, 2012 10:57 pm

      Thank you! I can’t take all the credit for the creativity here… it’s really very similar to Heidi Swanson’s basic recipe idea, it’s just that I got a little creative with my main ingredient (and dressing) substitutions! :)

  10. Nami | Just One Cookbook permalink
    November 11, 2012 12:52 am

    This is such a healthy dish. I think we need to eat more like this.. My children eat veggies but still it’s challenging when I introduce new kinds of veggies. And I’m still struggling to introduce them chickpeas… my husband too! x'( Great looking dish, I’d be so happy having this for dinner and will feel great about myself!

    • November 12, 2012 8:59 am

      Thanks, Nami! Yep, I’m sure it’s hard to get kids to eat vegetables. This is just as good with broccoli instead of kale if that helps!?

      Chickpeas seem like they are much easier for everyone to like than dark leafy greens (that can taste very bitter to children’s taste buds…)! Does your family like chickpeas in the form of hummus? That’s probably a good place to start…

  11. November 11, 2012 3:15 pm

    This looks like one fabulous salad :-)

    • November 12, 2012 9:00 am

      Thank you! It really was! (And with both types of dressings in my opinion… :)

  12. November 13, 2012 1:29 pm

    As you mentioned on my blog, I like the changes that you have made. It’s such a delicious dish, it kind of takes you by surprise as you don’t expect it be sooooo good. Lovely photos btw.

    • November 14, 2012 9:08 am

      Thank you! Yes and you know, seeing you post that recipe on your blog made me think that I should really post my version too, so thanks for that too. :)

Trackbacks

  1. Kale Salad with Miso-Roasted Winter Squash « Emmy Cooks
  2. Whole Roasted Lemon Rosemary Chicken with Root Vegetables « spontaneous tomato
  3. Lemon Roasted Broccoli with Pine Nuts « spontaneous tomato

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