This is a conundrum of a fall meal: bright, zippy flavors, but it is still cozy and relaxed. And in that way, I like the juxtaposition! You could also use beets or any good roasting vegetable for the topping. Just make sure what you are roasting is thinly sliced and you are good to go!
Servings: servings
Equipment
Ingredients
- 1 medium honeynut squash, koginut squash, delicata squash, or butternut squash, 1 pound / 16 ounces
- 1/2 medium red onion, 5 ounces
- 4 garlic cloves, grated
- 1 tablespoon freshly grated ginger
- Extra-virgin olive oil
- 1/2 teaspoon each of ground cumin, cumin seeds, red pepper flakes, ground coriander
- Diamond Crystal kosher salt
- 2 (14 ounce) cans of chickpeas, drained and rinsed
- 1/2 cup brown rice, uncooked
- 1 (13.5 ounce) can of full-fat coconut milk
- 1 cup water, 8 ounces
For the yogurt sauce
- 1/4 cup plain yogurt of choice
- 1/4 cup fresh dill, finely chopped
- 1/2 teaspoon lemon zest
- 3 tablespoons lemon juice
- 2 garlic cloves, grated
- 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste
For topping + garnish
- 5 sprigs fresh cilantro
- 8-10 fresh mint leaves
- Extra-virgin olive oil
Instructions
- Halve the squash and remove the seeds. The squashes I call for in this recipe do not need to be peeled, but you can peel them if that is your preference. Thinly slice the squash and set aside.
- Position a rack in the center of the oven and preheat the oven to 375°F.
- Thinly slice 1/2 of a red onion, grate 4 garlic cloves and grate 1 tablespoon of fresh ginger.
- Set a large, high-sided sauté pan over medium heat and add 1/4 cup of olive oil. Let this heat up for a few minutes before adding the red onion, grated garlic and grated ginger. Stir for 1-2 minutes, making sure the garlic and ginger do not burn.
- Season the mixture with 1/2 teaspoon each of ground cumin, cumin seeds, red pepper flakes, and ground coriander. Cook for 3-4 minutes or until the onion is beginning to soften.
- Add 1/2 teaspoon of salt and 2 cans of chickpeas (drained and rinsed). Stir to combine. Add 1/2 cup of brown rice and stir again. Season with 1/2 teaspoon more of salt.
- Pour in the can of coconut milk and 1 cup of water. Mix this to combine, then bring to a simmer. Let this simmer for 20 minutes. Season with salt to taste.
- While this is simmering, toss the squash with 1 tablespoon of olive oil, a big pinch of salt and a few cracks of black pepper.
- Nestle the squash on top of the chickpea mixture. Then transfer the sauté pan to the oven to continue cooking for 20-25 minutes, or until the chickpeas are no longer liquidly and the squash is cooked through.
- While the sauté pan is in the oven, make the yogurt sauce. Whisk together 1/4 cup of yogurt with 1/4 cup of finely chopped dill. Grate in 1/2 teaspoon of lemon zest and squeeze in all the lemon's juice, about 3 tablespoons worth. Grate in two garlic cloves. Mix, season with 1/2 teaspoon of salt, mix again and season to taste.
- When the chickpeas are out of the oven, drizzle with the yogurt sauce, top with the fresh herbs and drizzle with olive oil. Serve warm, scooping it right from the pan.
Comments
Hi Justine! Could I make this recipe with Acorn Squash?
Absolutely! I don’t love the peel on the squash (although it is a pain to peel), so remove it if you can, but otherwise it’s good to go!
I made this tonight using Red Kuri squash and sub’d one can of chickpeas with cannellini beans as I didn’t have two cans. It was comfort in a bowl. So, so good. ❤️
Hi Justine, this looks incredible! We are not fans of rice, do you think the recipe would be successful with a sub (equal amount?) of farro or quinoa?
Thank you
Hello! I’m so sorry for missing this, but an equal amount of quinoa will work well! Farro is a grain I’d need to test to be sure!
I have loved every one of your recipes I’ve tried and this was no exception! So filling and flavorful. My family thought the best part was the yogurt sauce to top it off. Will be making again!
No social media for me to post and tag you in. But just made this and it was AMAZING. Still so flavorful even though I was low on garlic and had no fresh ginger. There is a reason I tell everyone you are my favorite recipe creator.
Oh my gosh THANK YOU! And I’m so glad you liked it!
I love this recipe! The dish is warm and cozy and the sauce is so bright and creamy – they are just perfect together.
This makes me so happy, thank you so much for taking the time to leave a rating and review!
Just cooked and tasted this Justine, and now I can’t wait for dinner! Absolutely delicious even with Basmati instead of brown rice and extra pumpkin. Thanks for another great recipe. I can’t wait to buy your cookbook when it’s available in Australia 🙂
This was so so good. I made this with delicata squash, I think I would do kabocha next time since I love the flavor. Love how easy, comforting and filling. Hearty and healthy, definitely adding into my fall rotation!
So so happy you liked it!
Your cooking speaks to me! Love it! I made this with red yams. Delish … as expected.
I made this last night with a butternut squash and an acorn squash (I doubled the recipe because we love leftovers). It was the bomb dot com!! Thank you so much for your amazingly delicious and delightful creations!
I’m so so SO thrilled you liked it! Thank you for taking the time to leave such a kind review!
Obsessed is an understatement. Been needing more healthy veg forward lunches that I actually looked forward to. This one checks all the boxes. The dill sauce really takes it to the next level
I am BEYOND happy you liked it! This is the highest compliment!
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New favorite Snacks recipe just dropped. This was everything I needed and wanted it to be: filling, delicious, and affordable. Queen of my heart and my meals, Justine, you rule <3
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