squash your dinner plans.


Tonight I checked the fridge and saw that one of my cilantro bunches was on its last legs. So I decided to make a dinner around it to use it all up, so it wouldn’t go to waste.  I decided on a cilantro-pumpkin seed pesto I used to make years ago with salmon.  Original recipe here .  Immediately I thought of roasting squash to complement it- the sweetness contrasts the herby brightness of the pesto.  So I made it, threw some chickpeas in the oven at the same time as the squash, and had a mostly hands off, easy dinner perfect for fall.  Here are the recipes:

Roasted squash with cilantro pesto and crispy chickpeas (serves 4)


2 small acorn squash

1 delicata squash

2 small sweet potatoes

oil for roasting if desired


3 cups or so chickpeas (I’d guess 2 cans worth if you’re using canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika


1 bunch cilantro, roughly chopped, both leaves and stems

1/4 cup olive oil

1 lime, juiced

1/2 cup pumpkin seeds

1 teaspoon coriander seeds

1 clove garlic, peeled

optional: avocado and sliced chile to serve

Preheat the oven to 425.  Slice up your squash into wedges about 1/2 inch thick and toss with oil if using, salt, and pepper.  Place on a baking sheet and pop in the oven.  Place chickpeas on a clean dish towel and pat dry.  Dump them onto a separate baking sheet and toss with oil, cumin, paprika, salt and pepper.  Pop those into the oven as well.  Bake for about 25 minutes or until crispy, then pull the chickpeas out of the oven (keep the squash in).  Meanwhile, pull out your food processor and put in: cilantro, garlic, lime juice, salt, pepper, olive oil, pumpkin seeds, and coriander seeds.  Pulse until it looks like pesto texture.  Taste and adjust for seasoning as necessary.  By this time your squash should be done- tender and browned.

Plate the squash first, then chickpeas, then drizzle the pesto on top.  Garnish with avocado and chiles.  Coconut yogurt would make a nice addition here too!  Enjoy xx

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