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
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