Tastes like fall: curried delicata squash and chick peas

One of the many wonderful things about upstate New York is seasons, and my  season is fall!

I can’t wait for squash stews, pumpkin pies and the vibrant colors of autumn leaves.

Delicata squash  might be my favorite squash because it doesn’t require peeling.

This is what I made with the first delivery of squash from our CSA.

curried delicata squash and chicke peas
Roasted Delicata squash and chick peas
Ingredients:
• 2 squash (delicata or acorn)
• Chick peas – 1 cup
• Garlic- 2 cloves chopped finely
• Oil – 3 T (vegetable or olive oil)
• Cumin (I like whole) – 2 tsp
• Fresh chopped onion – 1 small.
• Turmeric – 1 tsp
• Coriander – 1/2 tsp (optional)
• Salt – 2 tsp
• Parsley or Cilantro – optional garnish
Instructions:
1) Halve the squash and, with a spoon, carve out and discard the seeds. Slice into inch chunks.
2) Toss together with chick peas, garlic, olive oil, coriander and cumin and place it on a baking tray.
3) Cook the squash and chick peas in a 400 degree oven for about half an hour until it is tender and golden.
4) Garnish with fresh chopped parsley or cilantro.
• ***Serve over rice with raita, or toss with room temperature kale for a main salad.

Taste like fall!

Taste like fall!

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5 thoughts on “Tastes like fall: curried delicata squash and chick peas

  1. Yum, this sounds so good and it’s easy enough that even I would try it. I especially like that it combines a veggie protein. We used our share of delicata this week by roasting it with fennel and turnips.

    • D, yes that’s why I like it…it’s a good veggie protein that is very simple and seasonal. I made it last week and really love it. You can play around with the spices and adjust to your taste.

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