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| Roasted Squash with Kale and Couscous |
With January's cold and short days, I crave warm comfort foods. I still have some butternut squash from the garden tucked away in the basement. Adding some nutritious kale and protein rich chickpeas, makes this a healthy meal. It is easy to put together, and therefore can be made any weeknight, or saved to savor on the weekend.
Ingredients
1 large or 2 small butternut squash, peeled and diced
2 Tablespoons olive oil
1 teaspoon thyme
1/2 teaspoon salt
1/2 cup diced red onion or shallot
1/4 cup apple cider vinegar
4 cloves garlic minced
2 teaspoons ground turmeric
1 inch piece of ginger grated
2 - 14-oz cans chickpeas drained
2 sprigs fresh dill chopped
4 cups kale
2 cups cooked according to package directions
In a bowl, toss squash with 2 Tablespoons oil, thyme and salt. In a pre-heated 400 degree oven place squash in a single layer on a baking sheet. Roast 20 minutes, stir and roast 20 minutes more until cooked.
In a medium sized bowl, combine onion, vinegar, garlic, turmeric, ginger and remaining oil. Add chickpeas. Let marinate at least 10 minutes. As squash finishes cooking, stir chickpea mixture to pan and sprinkle with fresh dill. Roast an additional 10 minutes.
Rinse and salt kale, then massage with a small amount of olive oil. Steam kale while squash and chickpeas roast, then combine everything together and serve over cooked couscous.
