If you’re wondering what to do with roasted or baked butternut squash, this recipe is really going to give you a tasty answer to that question. Rather than using a roasted whole butternut squash, we’re going to cut it into cubes, bake it, then serve with some beautiful bright green steamed kale, crispy chickpeas and bring it all together with a tahini, miso and orange sauce.
Very simple, very tasty and perfect for a hearty and healthy dinner for the whole family. If you have someone in the family that wants to add some chicken to this, then I’d suggest some very simply baked lemon and pepper chicken breast.
If you’re a fan of cinnamon, I can recommend a sprinkle of that on the butternut squash before you bake it. That will also go well with the orange juice in the sauce.
Some people like to bake their butternut squash in brown sugar, but I find it plenty sweet enough without. If I’m going to indulge in sugar, I prefer to keep it to dessert 🙂
Health Benefits of Butternut Squash
Butternut Squash itself is a great source of fibre, as well as vitamins A, C, E and B. It’s a great source of minerals calcium, magnesium and zinc too.
Related: Butternut Squash Nutrition
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Baked Butternut Squash Cubes
If you’re wondering what to do with roasted or baked butternut squash, this recipe is really going to give you a tasty answer to that question.
- Total Time: 55 minutes
- Yield: 2 people 1x
Ingredients
Chickpeas
- 5 ozs chickpeas
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1 teaspoon Za’atar seasoning
- 1 tablespoon olive oil
Butternut Squash
- 14 ozs butternut squash (deseeded and cubed)
- 1 tablespoon coconut oil (melted)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
Kale
- 10 ozs kale
- 2 teaspoons lemon juice
- 1 teaspoon coconut oil
- 1/4 teaspoon salt
Tahini, Miso & Orange Sauce
- 3 tablespoons tahini
- 2 tablespoons sweet white miso
- 3 tablespoons of orange juice
Instructions
Chickpeas
- Preheat oven to 175 C (347 F).
- Drain off the juice, but don’t rinse, which will enable you to cook without using oil.
- Combine the chickpeas with the salt and lemon juice.
- Cook on a baking tray for 45 minutes, shaking the tray every 15 minutes to turn the chickpeas for even cooking.
- Allow to cool and then toss with the Za’atar seasoning and olive oil.
- NB. You can also use soaked and sprouted chickpeas for this, but you may need to add in 2 teaspoons of olive or coconut oil to the chickpeas for baking. This will mean they won’t get quite as crispy.
Butternut Squash
- Toss all ingredients in a bowl until the squash is coated.
- Cook for 45 minutes at 175 C (347 F) with the chickpeas.
Kale
- Steam the kale for 5 minutes, so it’s slightly wilted and a vibrant green.
- Toss in the lemon juice, oil and salt when ready to serve.
Tahini, Miso & Orange Sauce
- Mix all ingredients in a bowl with a fork until well combined.
To serve
- Serve in a simple bowl, starting with the kale, then the squash and chickpeas, finally topping with Tahini Sauce.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: vegan, vegetarian
Nutrition
- Calories: 601
- Sugar: 11
- Sodium: 2162
- Fat: 32
- Saturated Fat: 11
- Carbohydrates: 67
- Fiber: 11
- Protein: 20
