Well this one doesn't sound like one most people would find delightful, but let me tell you it is. It is always lovely to have a meatless meal every now and then and I was craving one when my Covey Rise share gave me an acorn squash, cherry tomatoes and parsley. I was meal planning for the week at the New York Times Cooking email contained the recipe we have today. It sounded delightful and I had everything on hand!
This was really good, so warm and comforting. It was a perfect work from home lunch! I am going to miss things like that now that I am back to work! You can sub some spinach or kale for the arugula and use any kind of squash. This is meatless and gluten free, and you can make it dairy free by leaving off the greek yogurt. How adaptable! Full recipe to follow the montage.
 |
| A perfect bowl of fall flavors! |
 |
| A lovely marinade always jazzes up canned beans! |
 |
| Roast everything on up and it is ready to go! |
2 pounds squash, such as butternut, seeds removed, cut into 1 1/2-inch pieces
10 sprigs fresh thyme
¼ cup plus 2 tablespoons neutral oil
Kosher salt and black pepper
1 small red onion, thinly sliced (about 1/2 cup)
¼ cup apple cider vinegar
4 garlic cloves, sliced
2 teaspoons ground turmeric
1 (1-inch) piece ginger, peeled and grated
1 (14-ounce) can chickpeas, drained
1 cup mixed torn fresh herbs, such as mint, cilantro, and/or parsley
10 sprigs fresh thyme
¼ cup plus 2 tablespoons neutral oil
Kosher salt and black pepper
1 small red onion, thinly sliced (about 1/2 cup)
¼ cup apple cider vinegar
4 garlic cloves, sliced
2 teaspoons ground turmeric
1 (1-inch) piece ginger, peeled and grated
1 (14-ounce) can chickpeas, drained
1 cup mixed torn fresh herbs, such as mint, cilantro, and/or parsley
1 cup cherry tomatoes
4 cups arugula
½ cup greek yogurt
Heat the oven to 400 degrees. Toss the onion, vinegar, garlic, turmeric and ginger, chickpeas and 1/4 cup oil in a large bowl. Stir to coat and let marinate at least 10 minutes. Toss in half the herbs and season with salt and pepper. On a large rimmed baking sheet, toss the squash and thyme with 2 tablespoons oil; season with salt and pepper. Spread in an even layer. Pour the marinated chieckpea mixture over the squash. Roast for 20 minutes. Add the tomatoes and toss everything together. Roast another 20 minutes or until squash is toasted. Divide the salad greens among 4 bowls and top with the roasted squash. Serve with a generous amount of the marinated chickpeas and tomatoes and a dollop of yogurt. Garnish with the remaining torn herbs.
4 cups arugula
½ cup greek yogurt
Heat the oven to 400 degrees. Toss the onion, vinegar, garlic, turmeric and ginger, chickpeas and 1/4 cup oil in a large bowl. Stir to coat and let marinate at least 10 minutes. Toss in half the herbs and season with salt and pepper. On a large rimmed baking sheet, toss the squash and thyme with 2 tablespoons oil; season with salt and pepper. Spread in an even layer. Pour the marinated chieckpea mixture over the squash. Roast for 20 minutes. Add the tomatoes and toss everything together. Roast another 20 minutes or until squash is toasted. Divide the salad greens among 4 bowls and top with the roasted squash. Serve with a generous amount of the marinated chickpeas and tomatoes and a dollop of yogurt. Garnish with the remaining torn herbs.
Happy Cooking!
Missy
No comments
Post a Comment