A spicy, vegan red kuri dish that works well as a high-protein side or a perfect, grain-free lunch.
1/2 small red kuri squash, seeds removed and cut into 1/4” thick slices
1 clove garlic, minced
1/2 to 1 chipotle in adobo sauce, with 1 tablespoon of adobo sauce
2 tablespoons olive oil
Hefty pinch of salt
1 cup cooked chickpeas, drained and rinsed
1 cup loosely packed cilantro (can use stems too)
Zest from one lemon
1/4 teaspoon of salt
3 tablespoons pepitas
1/4 cup crumbled feta (optional)
Juice from one lemon, for serving
- Preheat oven to 425˚F. Combine garlic with chipotle and adobo sauce in a small bowl. Use the back of a spoon to break apart the chipotle. Add in the olive oil and salt. Place the squash on a tray, toss with the chipotle mix, and roast for 25 minutes. After that time, add the chickpeas and cook for another 10 minutes or so.
- As the squash roasts, place the cilantro on a cutting board along with the lemon zest and salt. Chop until the cilantro is finely minced. Once the squash is done, toss with the cilantro mix, pepitas, feta, and lemon juice.
Can’t find chipotles in adobo? Use a pinch of chipotle powder and an extra bit of olive oil.
Keywords: red kuri squash, chipotle red kuri squash