Chipotle Red Kuri Squash with Chickpeas

Name: Chipotle Red Kuri Squash with Chickpeas
Prep time: 10 min
Cook time: 35 min
Yield: 2 servings
Ingredients: 1/2 small red kuri squash; 1 clove garlic; 1/2 to 1 chipotle in adobo sauce; 2 tablespoons olive oil; Hefty pinch of salt; 1 cup cooked chickpeas; 1 cup loosely packed cilantro; zest from one lemon; 1/4 teaspoon of salt; 3 tablespoons Pepitas; 1/4 cup crumbled feta; Juice from one lemon

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Prep Time
10 mins
Cook Time
10 mins
Servings
2 servings
Course
Lunch
Cuisine
International

Chipotle Red Kuri Squash with Chickpeas

Tyler Barnes

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A spicy, vegan red kuri dish that works well as a high-protein side or a perfect, grain-free lunch.

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Ingredients

Servings

Squash

1/2 small red kuri squash seeds removed and cut into 1/4” thick slices
1 clove garlic minced
1/2 to 1 chipotle in adobo sauce with 1 tablespoon of adobo sauce
2 tablespoons olive oil
Hefty pinch of salt
1 cup cooked chickpeas drained and rinsed

Topping

1 cup loosely packed cilantro can use stems too
zest from one lemon
1/4 teaspoon of salt
3 tablespoons Pepitas
1/4 cup crumbled feta optional
Juice from one lemon for serving

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Instructions

Preheat oven to 425˚F. Combine garlic with chipotle and adobo sauce in a small bowl. Use the back of a spoon to break apart the chipotle. Add in the olive oil and salt. Place the squash on a tray, toss with the chipotle mix, and roast for 25 minutes. After that time, add the chickpeas and cook for another 10 minutes or so.
As the squash roasts, place the cilantro on a cutting board along with the lemon zest and salt. Chop until the cilantro is finely minced. Once the squash is done, toss with the cilantro mix, pepitas, feta, and lemon juice.