I actually can’t believe that this is the first squash recipe that I’ve posted. I even had to review my previous posts to make sure that I wasn’t mistaken.
I’ve probably eaten at least four different types of squash in the past month: butternut squash (Oh She Glows), delicata squash (The Sprouted Kitchen), spaghetti squash (The Taste Space), and, perhaps my favorite, red kuri squash. Each squash has unique characteristics: butternut is rich and sweet but difficult to cut and peel; delicata has a bit less flavor but is easy to cut and doesn’t need to be peeled; spaghetti squash is a beast to cut (at least mine was) but can be served like pasta; and red kuri squash is rich, flavorful, and doesn’t need to be peeled. In fact, the outside is my favorite part.
I tried growing winter squash (acorn and butternut) in my garden this year, but I failed miserably. First, the plants didn’t have enough space to spread out, so I tried trellising them. Then, many of the leaves developed mildew and started dying off. The few fruit that the plant produced either fell off or developed blossom-end rot. One acorn squash seemed to ripen but, when I cut into it, had apparently been infested by bugs.
It was not a good season for my squash. But you live, learn, and try again. We’ll see if I can successfully grow any next year.
Luckily, the farmers market has been full of a variety of squash, so I am happy to get my fall squash fix from there.
This recipe developed mainly out of necessity. I had half of a red kuri squash sitting in my refrigerator, plus a bunch of broccoli leaves that I harvested from my plants a couple of weeks ago when I cleaned out my garden.
Roasting was obviously the way to go (I don’t cook squash any other way), and I love crispy roasted chickpeas, so I decided to add those, too. The lemon-dijon dressing is bright and strongly-flavored, which pairs well with the slightly sweet roasted vegetables.
This roasted squash and chickpea salad can be either a main dish or a side, served for dinner or lunch. I had it as dinner one night and then two days for lunch. All of my leftovers end up as lunch, as I definitely cannot afford lunch in downtown Chicago. (And I don’t want it anyway. At least, that’s what I tell myself when I walk past all of the food trucks).
And here’s an inside look at how I take my blog photos: on the floor of my living room, in front of the only large, bright window in my house. With the help of my cat, Charlie, of course. I’m usually able to get the food off of the floor before he decides to start licking it. Usually.