YIELDS | 4 SERVINGS
PREP TIME | 20 MINS
COOK TIME | 40 MINS
I have seen at least eight versions of this recipe and I have taken or combined the best of to make my version of this warm and utterly satisfying recipe. The turmeric gives it an earthy vibe and the ginger brightens up the squash and chickpeas. The drizzle of honey brings it all together in a dish that works all year round.
• 2 pounds squash, such as butternut, honeynut, acorn or kabocha, cut in half, scrape out seeds and cut I to 1” slices
• 10 sprigs fresh thyme
• 1⁄4 cup plus 2 tablespoons
• Avocados or other neutral oil Kosher salt and black pepper
• 1 small red onion, thinly sliced (about 1/2 cup)
• 1⁄4 cup apple cider vinegar
• 4 garlic cloves, minced
• 2 teaspoons ground turmeric
• 1-2” piece ginger, peeled and grated
• 1 14 ounce can chickpeas, drained and rinsed
• 1 cup mixed torn fresh herbs, such as mint, cilantro, parsley, chervil
• 3 tablespoons dill, chopped
• 4 cups arugula
• 1⁄2 cup whole-milk yogurt
• 3 tablespoons honey
• 1⁄4 cup chopped walnuts, optional
1. 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.
2. 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.
3. 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 walnuts, if using, drizzle honey over mixture and the remaining herbs.
Make a head up to two days and add the fresh herbs just before serving. Add grilled chicken or shrimp to make a more robust meal.