It happened again – the phenomenon where Mike disappears into the kitchen without really saying much, and then delicious food appears as if out of the blue. In all honesty though, this was the first time the end product was a savory dish and not something sweet (or a bread). He’s got his priorities straight, my husband!
Butternut squash is as versatile as it’s storage friendly – we didn’t grow it ourselves this year, but instead bought a dozen or so when locally produced ones were on sale at our local grocery store this fall. Since then, they’ve just been politely waiting around in our shed, where the temperature hovers just above freezing. They’re sharing the space with boxes worth of apples, also from this fall, and seem to be just fine. Do know though, that winter squashes are fine in room temperature too, making them one of the easiest vegetables to store long-term. Having some on hand makes quick, nutritious dinners possible even when blood sugar levels are dropping – peel, chop, roast and you’re almost there.
When creating this recipe, I think Mike pretty much looked in the fridge and saw some items that should be used. Already cooked chickpeas (we buy dried and boil ourselves), some leftover coconut milk, a few onions going soft – I’m sure you’re familiar with the scene. The outcome exceeded all expectations, and we deemed the concoction recipe-worthy. Upon making it again, it came out even better, and I think it’ll become a staple dinner around here. With a short list of ingredients and relatively few steps in the instructions, this is a perfect weekday meal, too. And yes, the dressing is liquid-y. That’s part of the deliciousness. Good luck!
För recept på svenska, klicka här: Butternutpumpa och kikärtor med curry
Serves 4 (as a main)
2 kg butternut squash, peeled, de-seeded and cubed into 2 cm pieces
3 tbsp olive oil
690 g (10 dl) cooked chickpeas
200 g (1 large) onion, chopped
5 garlic cloves, chopped
2-3 tbsp curry powder
Salt and black pepper
1 dl coconut milk
1/2 tbsp lemon juice
1 tbsp cilantro (we use frozen during the winter), chopped
Salt and black pepper
- Roast butternut squash cubes with 1 tbsp of olive oil and 1/2 tsp of salt at 225ºC for 25 min, tossing halfway through. When ready, remove from the oven and place in a large bowl.
- While the squash is cooking, start preparing the chickpeas. If you’ve just cooked the chickpeas, or if you’re using from a can, make sure to dry them thoroughly. Then, in a large pan over medium-high heat, sauté the chickpeas in 2 tbsp olive oil for 5 minutes until they start to crisp up.
- Reduce heat to medium, and add in the chopped onions and garlic, continuing to cook for another 5 minutes. Stir in 2-3 tbsp of curry powder (depending on how much you like it), and toss to combine. Keep the pan on the heat for another 1-2 minutes, stirring regularly.
- Add the chickpea mixture into the butternut squash and mix together gently. Season with salt and pepper to taste.
- For the dressing, whisk together the coconut milk, lemon juice, cilantro, a pinch of salt and a grind of black pepper.
- Serve the squash and chickpea curry immediately with a drizzle of dressing. Keeps well in the fridge for 3-5 days.