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Roasted Butternut Squash & Kale Bowl – Cozy, Nourishing, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium butternut squash, peeled, seeded, and cubed (about 5–6 cups)
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 1 large bunch kale (lacinato or curly), stems removed and leaves chopped
  • 1 small red onion, thinly sliced (optional but great for sweetness)
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon (optional, for warmth)
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • Salt and freshly cracked black pepper
  • Cooked grain for serving: 3 cups cooked quinoa, farro, or brown rice
  • 1/4 cup pepitas or chopped walnuts (for crunch)
  • Crumbled feta or goat cheese (optional topping)
  • 1/3 cup tahini
  • 1 large lemon, juiced (about 3 tablespoons)
  • 1 tablespoon maple syrup or honey
  • 1 small clove garlic, grated
  • 2–4 tablespoons warm water, to thin
  • Pinch of salt

Method
 

  1. Preheat the oven to 425°F (220°C). Line two sheet pans with parchment for easy cleanup.
  2. Prep the squash. Toss the cubed butternut squash and red onion with 1.5 tablespoons olive oil, smoked paprika, cinnamon (if using), a generous pinch of salt, and black pepper. Spread in a single layer on one sheet pan.
  3. Roast the chickpeas. Pat the chickpeas very dry with a clean towel. Toss with 1 tablespoon olive oil, cumin, red pepper flakes, salt, and black pepper. Spread on the second sheet pan.
  4. Roast. Place both pans in the oven. Roast 25–35 minutes, stirring once halfway through. The squash should be caramelized at the edges and tender; the chickpeas should be crisp and golden.
  5. Sauté the kale. While the oven works, heat the remaining 1/2 tablespoon olive oil in a large skillet over medium. Add the garlic and cook 30 seconds until fragrant. Add chopped kale and a pinch of salt; sauté 3–5 minutes until wilted but still bright. If needed, splash in a tablespoon of water to help it soften.
  6. Make the sauce. In a small bowl, whisk tahini, lemon juice, maple syrup, and grated garlic. Whisk in warm water 1 tablespoon at a time until pourable. Season with a pinch of salt. The sauce should be creamy and tangy, not bitter.
  7. Assemble the bowls. Add a scoop of warm grains to each bowl. Top with roasted squash and onions, crispy chickpeas, and garlicky kale. Drizzle with tahini sauce, sprinkle pepitas or walnuts, and add feta if you like.
  8. Taste and finish. Add a final squeeze of lemon, extra black pepper, and a small pinch of salt if needed. Serve warm.