Spicy Kale, Chickpea, And Squash Casserole
Serving Size / Yield
- large bunch of kale, ribs removed and chopped
- 1 T. olive oil
- 1 can chickpeas, rinsed and drained
- 1 medium butternut squash, peeled and sliced into 3/4-inch cubes
- 1/4 C. pumpkin seeds without the shell
- Chipotle sauce
- 1 T. chipotle paste
- 4 T. olive oil
- 1 large clove garlic, crushed
- 1 tsp. sea salt
- 1 pinch red chili pepper flakes
- 1 T. lime juice
To make the chipotle sauce, add all of the sauce ingredients to a bowl and whisk until combined.
To prepare the squash and chickpeas, preheat oven to 420 degrees Fahrenheit..
Add the diced butternut squash and chickpeas to a medium sized bowl and pour the chipotle sauce over the top. Use a spoon to mix it all together until everything is evenly coated. Spread the squash and chickpeas in a single layer out on a large baking sheet and place in the oven to roast for 35 minutes or until the squash is tender. Halfway through roasting, turn the tray around and stir.
When the squash and chickpeas are almost done in the oven, get the kale ready. Place the chopped kale in a salad bowl. Drizzle one tablespoon of olive oil and sprinkle a small pinch of the sea salt over the kale and massage the leaves with your hands.
After you have removed the squash and chickpeas from the oven, let cool for about five minutes before adding to the kale. Top with the seeds and toss everything to combine.