Garlic Rosemary Roasted Acorn Squash and Chickpeas with Cashew Cream
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A Note from Feedfeed
This recipe for Garlic Rosemary Roasted Acorn Squash and Chickpeas is not only a visually appealing dish but also a delightful and satisfying weeknight meal. The combination of hearty acorn squash, crispy roasted chickpeas, and savory cashew cream brings out a lovely combination of flavors and textures.
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Recipe Card
ingredients
Squash and Chickpeas
- 1 small acorn squash
- 3 sprigs fresh rosemary, removed from stems and roughly chopped
- 8 sprigs fresh thyme, removed from stems
- 1 tablespoon nutritional yeast
- 2 teaspoons cornstarch
- 1 teaspoon onion powder
- 4 cloves garlic, crushed
- 2 tablespoons avocado oil, divided
- 1 tablespoon maple syrup
- 1 can (15 ounce) chickpeas, rinsed and drained
- 8 stems of lacinato kale, rough woody stem ends removed
- Salt and pepper, to taste
ingredients
Cashew Cream
- 3/4 cup raw cashews, soaked in boiling water for 1 hour
- 1/3 cup water
- 2 cloves garlic
- 1 tablespoon nutritional yeast
- Juice of one small lemon
- 1/4 heaping teaspoon kosher salt
Method
Step 1
Preheat the oven to 400°F.
Step 2
Cut the acorn squash in half and scoop out the seeds. Cut it into 1/2-inch thick wedges.
Step 3
Place the squash wedges in a bowl and add half of the chopped rosemary and thyme, nutritional yeast, cornstarch, onion powder, 2 cloves of crushed garlic, 1 tablespoon of avocado oil, maple syrup, and a pinch of salt. Toss to coat evenly.
Step 4
Place the coated squash wedges on a lined baking sheet in a single layer.
Step 5
Roast the squash in the preheated oven for 25 minutes. After 15 minutes, flip the squash wedges for even roasting.
Step 6
Pat dry the chickpeas using a clean kitchen towel.
Step 7
Place the chickpeas on a separate baking tray and add the remaining rosemary, thyme, garlic, 1 tablespoon of avocado oil, and a pinch of salt. Toss to coat and spread them out on the baking tray.
Step 8
Roast the chickpeas in the oven for 25 minutes, tossing them halfway through to ensure even cooking.
Step 9
While the squash and chickpeas are roasting, chop the kale and place it in the reserved bowl.
Step 10
Sprinkle salt over the kale and toss to coat it with the residual ingredients in the bowl.
Step 11
After the 25 minutes, remove the chickpeas from the oven and set them aside.
Step 12
Flip the squash wedges and return the tray to the oven for an additional 10 minutes.
Step 13
Once 7 minutes are left for the squash to cook, spread out the prepared kale on the same baking tray and roast it in the oven.
Step 14
While everything is roasting, prepare the cashew cream.
Step 15
In a blender, combine soaked cashews, water, garlic, nutritional yeast, lemon juice, and salt. Blend until smooth and creamy.
Step 16
Once all components are roasted and cooked, serve the roasted acorn squash wedges, chickpeas, and roasted kale.
Step 17
Drizzle the cashew cream over the top for added flavor and creaminess.
Step 18
Season with additional salt and pepper to taste.