- 1 butternut squash, peeled, seeds removed, and cut into 1” cubes
- 6 tbsp olive oil
- 1 can of chickpeas
- 2 tsp curry powder
- ½ tsp garlic powder
- 1 leek, cut into ½” rings
- 1 small bunch of kale, rinsed, de-stemmed and ripped into small pieces
- ½ cup water
- 2 tbsp red wine vinegar
- 1 cup Go Raw Sprouted Pumpkin Seeds
- Salt & pepper
- ¼ cup tahini
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp tamari
- ½ tbsp chives, finely chopped
- Water to thin
- Salt & pepper
- Preheat oven to 425°F. Toss the butternut squash in 2 tablespoons olive oil and season with salt and pepper. Roast the butternut squash for 30-40 minutes, checking regularly after 20 minutes to prevent burning. The butternut squash will be done when easily pierced with a fork and golden brown on all sides. Remove from the oven and allow to cool.
- Drop the oven temperature to 400°F. Rinse and drain the chickpeas. Pat dry with a paper towel. Make sure the chickpeas are dry, otherwise, they won’t crisp up in the oven. Arrange chickpeas on a baking sheet and toss with 2 tablespoons olive oil, curry powder, garlic powder, and a generous pinch of salt. Roast for 20-30 minutes, shaking the pan frequently.
- On the stovetop preheat a pan with 1 tablespoon olive oil on medium heat. Add the leeks and cook until soft and caramelized, but not burnt. Salt and pepper to taste. Remove leek from pan and set aside.
- Add another tablespoon olive oil to the pan, kale, and ½ cup water and cover for four minutes. Remove top and saute until tender. Finish with the red wine vinegar, salt and pepper to taste. Turn off heat.
- In a small bowl or cup, mix all dressing ingredients, except water, into a thick paste. Add water sparingly until it has thinned to your desired consistency. Salt & pepper to taste.
- In a large bowl, arrange butternut squash, chickpeas, kale, leek, and Go Raw Sprouted Seeds. Drizzle with tahini dressing.
Recipe and photo by Dana Plucinski