I must confess that I was getting tired of summer fare. I don’t really like to turn on the oven if I don’t have to if it’s more than 75 degrees outside, so my summer menus consist of a lot of salads and sandwiches. These kinds of dishes require a fair amount of prep work even if they don’t need any cook time, so I was happy to trade in the prep for the oven this week and turn out with a pretty awesome dinner for the cold, rainy weather we’re having.
The only real prep that you may have to do on this dish is cutting up the butternut squash. I know that many people buy their butternut squash pre-cut because, let’s face it, it’s a pain in the ass to hack through one of those things. I tend to buy mine whole because they are a lot cheaper and you get more than you normally would in a pre-cut package. Other than that, you just toss together the squash, a can of chickpeas, curry powder, cayenne pepper, salt, and olive oil. Roast them all together, serve over quinoa and top with some crumbled goat cheese. This meal is packed with protein and nutrients from the quinoa and chickpeas, making it a really filling vegetarian meal. As a bonus, the play between the slightly spiced roasted squash and the creamy goat cheese is just perfect.
Roasted Curry Butternut Squash and Chickpeas Over Quinoa
Adapted from Food and Wine — Makes about 2 servings
1 butternut squash, peeled and chopped into 1-inch cubes
1 15-oz can of chickpeas (garbanzo beans), drained and rinsed
1/2 tbsp curry powder
1/4 tsp cayenne pepper (or more, to taste)
olive oil, to coat
1/2 c quinoa
2 oz goat cheese
1. Preheat oven to 400 degrees.
2. Combine squash, chickpeas, curry powder, cayenne pepper, and salt in a roasting pan. Drizzle with about 1/4 c. of olive oil and toss to coat.
3. Roast for 40-45 minutes, flipping mixture around with a spatula half way through.
4. Meanwhile, bring 1 c. of water to boil in a small saucepan on the stove top.
5. Rise quinoa well with water in a sieve. When the water on the stove top is boiling, add quinoa to it.
6. Bring back up to a boil, then cover. Turn down the heat slightly and allow to simmer for about 20 minutes or until there is no longer water in the bottom of the pan. Fluff quinoa with a fork and set aside.
7. Fill a serving bowl with half of the quinoa. Top with a generous amount of the squash and chickpea mixture. Crumble goat cheese over the top of the bowl, and serve.