Spiced Butternut Squash and Chickpea Delight
Savor the vibrant flavors of Indian cuisine with this deliciously spiced butternut squash and chickpea dish. The aromatic blend of spices like turmeric, cumin, and cloves combine with the natural sweetness of butternut squash, creating a comforting and hearty meal. This dish, perfect for vegetarians and spice enthusiasts alike, is rounded off with a cooling topping of Greek yogurt and a generous scattering of fresh scallions. Serve it with fluffy basmati rice to soak up every last drop of flavor, and adjust the level of spiciness to suit your palate.
4
Servings
550
Calories
14
Ingredients
Ingredients
butter
1/4 cup (melted)
ground turmeric
1 teaspoon
ground cumin
1 tablespoon
ground cloves
1/2 teaspoon (more to taste)
salt
1 teaspoon
ground cayenne pepper
1 teaspoon (adjust to taste)
light brown sugar
1/4 cup
tomato puree
1/2 cup
butternut squash
2 lbs (peeled and cut into 3/4-inch cubes)
chickpeas
3 cups (cooked and rinsed)
Greek yogurt
1 cup (plain for topping)
scallions
3 (sliced for garnish)
broth
1/4 cup (vegetable or chicken, optional)
basmati rice
as needed (cooked)
Instructions
1
Begin by cooking your basmati rice according to package instructions to accompany the dish.
2
Preheat your oven to 425°F (220°C) and set the oven rack in the middle position.
3
In a medium pot over medium-low heat, melt the butter, allowing it to brown slightly without burning, around 2 minutes.
4
Add turmeric, cumin, ground cloves, salt, cayenne pepper, and brown sugar to the pot. Stir continuously for about 1 minute until the spices become fragrant.
5
Mix in the tomato puree or sauce and add the butternut squash cubes. Stir until everything is well combined.
6
Transfer the squash mixture to a large casserole dish. Cover it to retain moisture and bake for about 20 minutes until the squash is tender and lightly browned.
7
Remove the casserole from the oven. Stir in the cooked chickpeas until they are evenly distributed.
8
Return the casserole to the oven, uncovered, and roast for an additional 5-10 minutes, or until the chickpeas are heated through.
9
If you prefer more sauce, stir in some vegetable or chicken broth to your liking.
10
Season with additional salt if needed and remove the whole cloves if you used them.
11
Serve the spiced butternut squash and chickpeas over the prepared basmati rice. Garnish each serving with sliced scallions and a dollop of Greek yogurt for a refreshing finish.
Nutrition Information
22.5g
Fat
70g
Carbs
19.5g
Protein
11g
Fiber
10.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Butternut Squash and Chickpea Delight?
It is a vibrant Indian-inspired dish featuring butternut squash and chickpeas seasoned with aromatic spices like turmeric, cumin, and cloves.
Is this recipe vegetarian-friendly?
Yes, this dish is completely vegetarian.
How many servings does this recipe yield?
This recipe serves 4 people.
What is the calorie count per serving?
Each serving contains approximately 550 calories.
What are the primary spices used in this dish?
The main spices include turmeric, cumin, ground cloves, and cayenne pepper.
How long does it take to prepare?
The dish is designed as an easy dinner that can be prepared in under 60 minutes.
What is the recommended oven temperature?
The oven should be preheated to 425°F (220°C).
Can I make this dish vegan?
Yes, you can substitute the butter with oil and use a dairy-free yogurt alternative for the topping.
How much protein is in one serving?
There are 19.5 grams of protein per serving.
What should I serve with the squash and chickpeas?
It is best served over fluffy basmati rice.
How much fiber does this meal provide?
Each serving provides 11 grams of dietary fiber.
What is the fat content per serving?
There are 22.5 grams of fat per serving.
Can I adjust the spiciness of this recipe?
Yes, you can adjust the amount of cayenne pepper to suit your palate.
How do I prepare the butternut squash?
The squash should be peeled and cut into 3/4-inch cubes.
When do I add the chickpeas to the dish?
Stir in the cooked chickpeas after the squash has baked for 20 minutes and is tender.
What is used for the garnish?
Garnish with sliced scallions and a dollop of Greek yogurt.
How much butter is required?
The recipe calls for 1/4 cup of butter.
Can I add more sauce to the dish?
Yes, you can stir in vegetable or chicken broth to achieve your desired sauce consistency.
What type of tomato product is used?
The recipe uses 1/2 cup of tomato puree.
Does the recipe use light or dark brown sugar?
The recipe specifies 1/4 cup of light brown sugar.
How much butternut squash is needed?
You will need 2 lbs of butternut squash.
How long do the chickpeas need to roast?
Roast the chickpeas with the squash for an additional 5-10 minutes uncovered.
Is there any sodium information available?
The specific sodium content is not provided for this recipe.
Can I use ground or whole cloves?
The recipe uses ground cloves, but if you use whole cloves, remember to remove them before serving.
What is the carbohydrate count per serving?
There are 70 grams of carbohydrates per serving.
How do I brown the butter?
Melt the butter in a pot over medium-low heat for about 2 minutes until it browns slightly.
How much sugar is in the recipe?
Each serving contains 10.5 grams of sugar.
Is the squash baked covered or uncovered?
The squash is initially baked covered for 20 minutes to retain moisture.
Can I use canned chickpeas?
Yes, as long as they are rinsed and measure out to 3 cups.
What kind of yogurt is recommended for the topping?
Plain Greek yogurt is recommended for a refreshing finish.