Butternut squash and chickpea salad

Butternut squash and chickpea salad

If, like me, you are not ready to face autumn, here’s a filling recipe using the best vegetable this season has to offer, while holding on to some summer flavours.

This mocked salad is packed with zesty tang and comforting butternut squash. You might be surprise by how much this dish can stand on its own. Having first made it as a side dish for a picnic, I quickly got promoted to main dish when I realised how addictive the soft roasted squash is with its spiced caramel quality.

Enjoy with a warm buttered slice of crusty bread for some added extravagance.


Step 2 & 3
Put the squash cube on an baking tray. Sprinkle the ground cumin and ground
coriander, season with salt and pepper and drizzle with oil.
Mix and spread on the tray in one layer. Roast in the oven for 20 minutes. In the meantime,
finely slice the onion and soak in cold water until needed.


Step 5
Make the dressing by zesting and juicing the lemon in a small jar and mixing
with the olive oil and seasoning.


Butternut squash and chickpea salad
Serves 2
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Total Time
25 min
Total Time
25 min
Ingredients
  1. 700g pre-cut cubes Butternut Squash (see tips)
  2. 1/2 heaped tsp Ground Cumin
  3. 1/2 heaped tsp Ground Coriander
  4. 1/2 tbsp Olive oil
  5. 1 400g can Chickpeas
  6. 1/2 Red Onion
  7. 2 tbsp Raisin
  8. a handful Coriander (cilantro)

  9. Dressing

  10. 1/2 Lemon, zest and juice
  11. 3 tbsp good virgin Olive oil
  12. Salt and Pepper
Instructions
  1. Turn the oven on to 225C/450F.
  2. Put the squash cube on a baking tray. Sprinkle the ground cumin and ground coriander, season with salt and pepper and drizzle with oil. Mix and spread on the tray in one layer. Roast in the oven for 20 minutes.
  3. In the meantime, finely slice the onion and soak in cold water until needed.
  4. Drain and rinse the chickpeas. Wash and roughly tear the coriander, keep both aside.
  5. Make the dressing by mixing all ingredients together, keep aside.
  6. Once the squash is soft and has turned golden-brown in places, take out of the oven and cool down for 5 minutes.
  7. Once cool, mix all the salad components with the dressing and serve.
Notes
  1. I know how hazardous preparing a squash can be. So unless I can chop it in rough odd shapes, like for soup or stews, I yield and get the pre-cut packs that have nice little cubes. They are so practical and save so much time. I really like the ones from Waitrose, which you can find here.
Singly Scrumptious http://singlyscrumptious.com/

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