Roasted Squash Sheet Pan Trio

This is an easy, colorful fall dish that feels cozy but still light. The mix of roasted squash gives you natural sweetness and warmth, and the crispy chickpeas make it filling enough for dinner. It’s great on its own or served over greens or grains.

Ingredients:

3 medium shallots, halved and thinly sliced
½ cup apple cider vinegar
1 (15-ounce) can chickpeas, rinsed and thoroughly dried
6 tablespoons extra-virgin olive oil, divided
Salt and fresh black pepper
2 medium delicata squash, cut into ½-inch rounds and seeded
1 medium acorn squash, halved lengthwise, seeded and sliced into 6 wedges
1 medium kabocha squash, halved lengthwise, seeded and sliced into 8 wedges
Pinch of cayenne (or to taste)
2 teaspoons smoked paprika
8 ounces feta, crumbled into large pieces (optional; swap with toasted almonds for dairy-free)
¼ cup loosely packed fresh mint leaves
1–2 teaspoons honey or maple syrup, for finishing (optional)

Instructions:

Place two oven racks in the top-third and center of the oven and heat to 400°F.

Toss the sliced shallots with the apple cider vinegar in a small bowl and set aside to marinate.

Pat the chickpeas completely dry with paper towels, spread them on a rimmed sheet pan, drizzle with 2 tablespoons olive oil and a pinch of salt, and toss to coat. Spread into a single layer.

On a second rimmed sheet pan, arrange the delicata rounds, acorn wedges, and kabocha slices. Drizzle with the remaining 4 tablespoons olive oil, sprinkle with salt and a light dusting of cayenne, and toss to coat so everything is evenly oiled.

Place the chickpeas on the top rack and the squash on the center rack. Roast for about 30 minutes until the chickpeas are beginning to crisp and the squash is very tender.

Remove the chickpeas from the oven; if any squash was roasted with the chickpeas, transfer it to the squash pan.
Sprinkle the smoked paprika over the hot chickpeas, shake the pan to coat, and set them aside to cool and finish crisping on the sheet pan. (Crispy chickpeas can be stored at room temperature in an airtight container up to 24 hours.)

Turn on the broiler, move the squash to the top oven rack, and broil 3–5 minutes until nicely charred. Use tongs to pile the squash onto a serving platter.

Scatter the chickpeas over and around the squash, drain the shallots and sprinkle them on top, add the crumbled feta (or your swap), and scatter the mint leaves.

Drizzle 1–2 teaspoons honey or maple syrup over everything (optional) and finish with a couple more pinches of cayenne if you like heat. Serve warm or at room temperature.

Notes:

To make this a fuller dinner, serve over cooked quinoa, farro, or a bed of peppery arugula.
Make it dairy-free by skipping the feta and adding toasted almonds or pumpkin seeds for crunch.
For extra brightness, squeeze a little lemon over the platter before serving.

Pro Tip: Dry the chickpeas as much as possible—pat them with paper towels and let them air out a minute—so they crisp up in the oven instead of steaming.

Inspired By NY Times

Autumn Harvest Creamy Squash Soup Bowls

A creamy fall soup, with carrots and butternut squash in roasted acorn squash bowls. The ultimate healthy comfort food this fall or winter season.
Servings: 4 (squash halves with soup)

Ingredients:

SQUASH

• 2 medium acorn squash (halved // optional for use as bowls)

• 1 Tbsp melted coconut oil (or avocado or grape seed oil)

• 2 Tbsp maple syrup or coconut sugar (plus more to taste)

SOUP

• 1 1/2 Tbsp coconut oil (or avocado or grape seed oil)

• 1/2 medium white or yellow onion (diced)

• 3 cloves garlic (minced)

• 4 cups cubed sweet potato, carrots, or butternut squash (or a mixture of all three)

• 1 quart vegetable broth (DIY or store-bought)

• 1 tsp fresh or dried sage, fresh or dried thyme, or 2 bay leaves (amount as original recipe is written)

• 1 cup red lentils (optional // for protein / fiber)

• Sea salt and black pepper (to taste)

• 1-2 Tbsp maple syrup or coconut sugar (optional // depending on sweetness of your carrots/potato/squash)

FOR SERVING (optional)

• Sautéed kale or Kale Chips

• Diced red onion

• Baked chickpeas

• Fresh parsley

• Pomegranate arils

• Vegan Gluten Free Cornbread

Instructions:

1. Preheat oven to 400 degrees F and use a sharp knife to carefully halve acorn squash lengthwise. Do so by inserting the tip of the knife in between two ridges and pressing all the way through, then pushing/rocking the knife to slice through one half. Repeat on the other side.

2. Scoop out seeds with a spoon or ice cream scoop and drizzle with oil and maple syrup (optional)  - rub with hands to distribute.

3. Place squash on a rimmed baking sheet or 9x13 inch baking dish and cover with foil.

4. Bake for 30 minutes covered, then remove foil and bake for 30-40 minutes more, or until squash is fork tender and golden brown on the edges (baking time will vary based on size). Set aside.

5. In the meantime, start soup. Heat a large pot over medium heat. Once hot, add oil, onion, and garlic. Sauté for 4 minutes or until onion is softened, then add sweet potato, squash and/or carrots (I used butternut squash and carrots).

6. Season with a pinch of salt and black pepper and stir. Sauté for 4-5 minutes until vegetables appear slightly softened.

7. Add vegetable broth and herb of choice (I used sage and bay leaf) and bring mixture to a low boil over medium-high heat. If adding lentils, add at this time.

8. Reduce heat to low and simmer uncovered for 20-30 minutes, or until lentils and vegetables are tender. Then use an immersion blender or transfer to the blender and blend until creamy and smooth. Return to pot if blended in blender.

9. Taste and adjust seasonings as needed, adding salt and pepper for flavor balance, herbs for earthiness, or a little maple syrup for sweetness.

10. Once acorn squash are baked, divide soup between the squash and garnish with topping(s) of choice.

    Inspired by The Minimalist Baker