It is pumpkin season yet again and instead of the usual roasted butternut squash soup recipes, here is a roasted squash recipe full of fresh herbs that will help you welcome Fall.
This roasted vegetable dish can easily come together in 30 minutes and it is basically three steps - prep the veggies, bake it in the oven, and mix with the fresh herbs!
As with most of our recipes here on Sozy, you can easily substitute whatever you have on-hand or can get locally. Instead of kabocha squash, you can use butternut squash, acorn squash, or even sweet potato and zucchini.
The ever-versatile chickpea isn't saved either! Throw in marinated chickpeas, Indian spiced chickpeas, or any roasted chickpea leftovers you may have in the fridge.
And do not skimp on the fresh herbs as they really help elevate this dish. We use fresh cilantro, parsley, mint, and green onion. But basil, onion, garlic, red pepper flakes, and ginger can easily spice things up.
If you are a fan of dressings, you can easily make a tahini dressing by mixing yogurt, lemon juice, and tahini. An olive oil dressing with vinegar, mustard, and honey can be whipped up too. And for more texture, why not try pomegranate seeds, pine nuts, crunchy chickpeas, or hemp hearts?
This veggie dish can become a true salad by adding kale, arugula, or romaine. (You know, that sounds good with a drizzle of yogurt sauce.) Or match it with spaghetti squash or quinoa to make it more hearty.
Endless. The possibilities are endless.