This recipe is so fun to make! And despite looking complex, it’s so simple to whip up for a quick lunch or dinner option. I find it perfect for the fall and winter months when squash, cabbage, and kale make up the bulk of my diet! I love drizzling it with tahini sauce (recipe below) however you could try with all sorts of different sauces and flavourings. If you don’t have time to make the tahini sauce – I highly recommend drizzling with a touch of Little Creek Salad Dressing – it’s my favourite store bought dressing option!
Ingredients
Serves 2
For the Squash Boats
– 1 butternut squash cut in half length wise
– Avocado oil (for baking/ sautéing with)
– 1 and 1/2 cups purple cabbage finely chopped
– 3-4 stalks kale, de stemmed and finely chopped
– 1 cup chickpeas (or 1 can)
– 1/4 tsp. cumin
– 1/4 tsp. turmeric
– 1/4 tsp. curry powder
– 1 Tbsp. sesame seeds for garnish
For the Tahini Sauce:
– 1/3 cup tahini
– 1 Tbsp. Tamari (gluten free organic soy sauce)
– 1 Tbsp. maple syrup or raw honey
– 1 Tbsp. fresh lemon juice or Apple Cider Vinegar
– 6 to 8 Tbsp. water (the amount depends on how thick you like your sauce and the type of tahini you use as I find the consistency varies a lot between brands)
Instructions
– Preheat oven to 375°F convection
– Add a small drizzle of avocado oil on the bottom of a cookie tray along with a few tsp. of water
– Place squash (cut in half length wise) face down on the prepared cookie tray
– Poke the skin of the squash with a fork or knife to allow the heat to better penetrate while baking
– Place the squash in the oven and bake for approximately 35-45 minutes (it should be nice and tender by the time you remove it). The length of cooking will depend on the size of your squash.
– In the meantime while the squash is baking, finely chop your cabbage and kale
– Pre-heat a cast iron pan on medium heat with a small splash of oil. Add the chickpeas along with the curry powder, cumin, and turmeric
NOTE: if you are using canned chickpeas, ensure your drain and rinse them before placing into the pan
– Allow the chickpeas and spices to sauté for 8-10 min or until lightly browned/ crisped, stirring often. If they are starting to dry out, add additional oil.
– Remove from pan and set aside
– In the same pan, add another small splash of oil along with the chopped cabbage and kale. Sautéed for 4-5 minutes or until softened
– Prepare your tahini sauce by placing everything in a jar and mixing until well incorporated
– Once your squash is finished cooking, scoop out the seeds and either save to roast or place in the compost
– Next, loosen the flesh of the squash to make it even throughout – do not discard any flesh as it’s so delicious and an important part of the meal (this is the orange inside I am talking about)
– Add the sautéed chickpeas, kale, and cabbage to the squash
– Drizzle squash boats with tahini sauce and garnish with sesame seeds
NOTE: You CAN actually eat the skin of the squash too! Some people find it a little tough but I quite like it and it’s loaded with nutrients & fibre.
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