fbpx

Baked Butternut Squash Cubes, Kale & Crispy Chickpea Salad

Baked butternut squash cubes with steamed kale, crispy chickpeas and tahini sauce on a black plate

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 🙂

Close up of baked butternut squash cubes with steamed kale, crispy chickpeas and tahini sauce on a black plate

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

Rate This Recipe
4.5 from 4 votes

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.
Servings2 people

Nutrition (For one serving)

Sodium: 2162mgCalcium: 394mgVitamin C: 229.3mgVitamin A: 35305IUSugar: 11gFiber: 11gPotassium: 1790mgCalories: 601kcalSaturated Fat: 11gFat: 32gProtein: 20gCarbohydrates: 67gIron: 7.1mg

Ingredients

Chickpeas

  • 5 ozs chickpeas
  • 1 teaspoon lemon juice
  • ½ 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
  • ½ teaspoon salt

Kale

  • 10 ozs kale
  • 2 teaspoons lemon juice
  • 1 teaspoon coconut oil
  • ¼ 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.
Rate This Recipe
4.5 from 4 votes
Did you make this recipe?Tag @eatlikeanadult on Instagram or hashtag it #eatlikeanadult!
Russell James

Post by Russell James


Connect With Russell James

Website Instagram Facebook YouTube Email

April 6th, 2019