Roasted Kabocha Squash with Chickpeas from JL Fields’ NEW, “Fast & Easy Vegan Cookbook”!
You might win this awesome cookbook even BEFORE it’s available online or in stores!
I am so very excited! My friend, JL Fields, has a fabulous new cookbook coming out, Fast & Easy Vegan Cookbook: 100 Mouthwatering Recipes for Time-Crunched Vegans, and not only did I get a copy for a sneak peak, but I’ve got an exclusive copy to give away! That’s right, you could win a copy even before it’s available to buy online or in stores. Don’t you just love great friends?!? JL’s definitely one of those!
Awesome JL Fields!
And this is a great kick off to VeganMoFo (Vegan Month of Food) 2019, where I will have great new recipe posts every day in August!
I have all the details on how to enter to win the Fast & Easy Vegan Cookbook at the end, because first I want to share just one of the great recipes in this cookbook.
As many of you know, kabocha squash is one of my favorite foods. I eat them plain, turn them into amazing whole food tortillas, make into soup, and even grow them because I eat so many. So when I saw JL’s recipe for Roasted Kabocha Squash with Chickpeas, I just had to make it. It’s sooo good! And it really is fast and easy too, in fact, I’d worked on priming and painting our deck railing all day and was able to put this delicious meal together faster than getting cleaned up and going out (which is what Alan offered)!
Roasted Kabocha Squash with Chickpeas
JL’s Roasted Kabocha Squash with Chickpeas makes amazing, no TRIMAZING tacos!
Kabocha (also called Blue Hokkaido) squash is a sweet, meaty winter squash that you can often find at farmers markets, in the pile of winter squashes in your grocer’s produce department, and at most Asian markets. It has a green exterior, sometimes with some streaks of yellow or orange. While that skin looks tough and menacing, it actually cooks up so tender that you can eat it too, making it a zero waste and time-saving option! So make sure to buy organic kabocha squash to avoid pesticide sprays on the outer skin.
Kabocha Squash
Start by washing the outside of your squash really well, since you’ll be eating the skin. Cut in half and scoop out the seeds (save these seeds and stringy pulp for making veggie stock later). Then cut the halves lengthwise into 1-inch thick wedges. Put them on a baking tray lined with a silicone baking sheet, toss with aquafaba (liquid from a can of chickpeas), and sprinkle with salt and pepper. Aquafaba is a great way to roast vegetables without oil!
1-inch wedges of kabocha squash (and some acorn squash thrown in for good measure!) coated with aquafaba and sprinkled with salt and pepper.
Pop this into a preheated 400˚F oven for 20 minutes.
Meanwhile, toss drained chickpeas with smoked paprika, garlic powder, and a little more aquafaba so they are evenly coated.
Spicing up the chickpeas.
After the 20 minutes are up on the squash, remove the pan from the oven, flip the wedges, and pour the spiced chickpea mixture over the top, spreading them out into a single layer between the pieces of squash. I also spread some of the spice mixture from the bowl over the squash.
Spiced chickpeas added to the par-cooked squash.
Bake for another 20 minutes until the squash is tender and the chickpeas are starting to brown. Remove from the tray and serve!
Roasted Kabacha Squash and Chickpeas Tacos with my Sweet Potato Tortillas and JL’s Tzatziki.
We had ours in tacos, using some of my tortillas I had in our freezer, and serving with shredded speckled trout lettuce and sliced stupice tomatoes from our garden. I also made up the Tzatziki recipe from JL’s cookbook (you’ll have to get the book for that recipe), which was the perfect creamy complement to these perfectly spiced tacos.
They were so good that all Alan could say was, “Mmmmm Mmmmmph Mmmmph” as he was shoving it into his mouth! That’s a pretty great recommendation from a guy who used to not like winter squash or chickpeas!
Link for the Fast & Easy Vegan Cookbook Giveaway
I’ll draw one winner August 21, 2019 for JL Fields’ new Fast & Easy Vegan Cookbook, so hurry and enter by August 20th. Open to U.S. residents only.
You want this cookbook, because you’re going to need to make the Tzatziki Sauce that goes with this recipe (and all the other great recipes in this cookbook as well)!
You can also pre-order the book or order it after the contest is over on Amazon.
JL Fields Fast and Easy Cookbook Giveaway
Roasted Kabocha Squash with Chickpeas
Ingredients
- 2 15-ounce cans chickpeas approximately 3 cups of cooked chickpeas
- 1 kabocha squash 2 to 3 pounds
- 2 tbsp aquafaba (the liquid in a chickpea can), divided
- ½ tsp salt
- ¼ tsp black pepper
- 2 tsp smoked paprika
- 2 tsp garlic powder
Instructions
- Preheat the oven to 400°F. Line a medium baking sheet with parchment paper (or silicone baking sheet).
- Open both cans of chickpeas and drain, reserving aquafaba in a small bowl. Transfer the chickpeas to a medium bowl.
- Wash the squash very well. Cut the squash in half. Remove the seeds with a spoon and discard. Remove the stem and then slice each half lengthwise to create 1-inch-thick-wedges. Place the wedges on the baking sheet. Drizzle 1 tablespoon aquafaba over the squash. Toss with tongs to coat all sides. Sprinkle with salt and pepper. Bake for 20 minutes.
- While the squash bakes, add the remaining 1 tablespoon aquafaba, paprika, and garlic powder to the bowl with the chickpeas. Toss gently, coating well.
- Remove the sheet pan from the oven. Flip the squash over and pour the chickpeas onto the sheet pan, spreading them into a single layer around the squash. Bake until chickpeas are just beginning to brown and the squash is tender, 15 to 20 minutes more.
Substitution Tips:
- Play with the flavor profiles. Use a total of 4 teaspoons of ground spices; consider using a Japanese 7-spice blend with ground ginger and shichimi togarashi or an Indian-inspired version with curry powder, turmeric, and garam masala.
Notes
Nutrition
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[Trī-māz-ing]
Cindy wants you to be Trimazing—three times better than amazing! After improving her health and fitness through plant-based nutrition, losing 60 pounds and becoming an adult-onset athlete, she retired from her 20-year firefighting career to help people just like you. She works with people and organizations so they can reach their health and wellness goals.
Cindy Thompson is a national board-certified Health and Wellness Coach, Lifestyle Medicine Coach, Master Vegan Lifestyle Coach and Educator, Fitness Nutrition Specialist, Behavior Change Specialist, and Fit2Thrive Firefighter Peer Fitness Trainer. She is a Food for Life Instructor with the Physicians Committee for Responsible Medicine, Rouxbe Plant-Based Professional, and Harvard Medical School Culinary Coach, teaching people how to prepare delicious, satisfying, and health-promoting meals.
She provides health and lifestyle coaching at Trimazing! Health & Lifestyle Coaching. Cindy can be reached at info@trimazing.com.
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I love Kabocha squash too! This looks super yummy and family-friendly. I’d love to be entered to win the advance copy of JL’s book to see what else she has (fast is my friend, with 2 small children at home)!
It is delicious! This would be a great cookbook for a family with young kids, definitely quick recipes! Thank you and good luck!
This looks seriously delicious, and the cookbook sounds like a winner!
It was soooo good! I turned down an offer for dinner out because I wanted to make this so badly, and it was well worth it! It’s a great cookbook, the latest in a whole bunch of great cookbooks by JL!
Aquafaba for roasting! What a great idea! Can’t wait to see what other ideas JL has for making fast delicious food.
Isn’t it! There are a lot of great ideas in the book.
This sounds delicious! Thanks for the opportunity to win a copy of JL’s Fast and Easy Vegan Cookbook! It looks like a winner!
It is so yummy! Best of luck!!
This cookbook sounds awesome!
It is!!
Looks delicious!
Thank you! It really is!
What a colorful dish! Would love to win that cookbook.
It is a gorgeous dish! Good luck!!
I’d like to win the Fast and Easy cookbook, because anything you recommend is bound to be great, Cindy!
Awww, that’s the nicest thing, Beth!! Good luck to you!!
I love squash! I love the fact that the recipes don’t contain a long list of ingredients and the recipes are simple enough for a beginner cook like myself! I would love to win a copy of the cookbook.
It’d be a wonderful cookbook for a beginner!! Good luck!
I’d love to win JL’s book!
I’d love for you to win it too! Best of luck!