Earlier this week we were the lucky inheritors of a branch of rosemary clipped by someone’s car door. So when a giant butternut squash appeared in our box, I was excited to finally try a variation on a recipe from Dishing Up The Dirt for “Rosemary Parmesan Chickpea Sweet Potatoes.” I was a bit heavy-handed with the rosemary, a bit too sparing with salt, and accidently left out the garlic completely, but nothing a little extra parmesan and salt and pepper couldn’t fix. And the creamy, subtler flavor of the squash and garbanzos was perfect against the assertive flavor of the kasha (cooked the same way as before, except without the potatoes and only 1 1/2 cup water.) Excited to try this again sometime, this time with plenty of garlic!
Rosemary Butternut Squash & Garbanzos
A few tablespoons olive oil
1 large butternut squash
Salt and pepper, to taste
2 cloves garlic
1 can garbanzos, or equivalent cooked
Fresh or dried rosemary, to taste
A few tablespoons parmesan, or to taste (optional)
Preheat oven to 375ºF. Cut squash into thick slices, peel, and cube. Toss with oil, salt and pepper in a baking pan, then roast until tender, about 25-45 min, stirring every 15 minutes or so. Add garbanzos, garlic, rosemary, a little more oil and seasonings, and parmesan if desired, and bake 5-10 minutes more, until heated through. Great over kasha or salad greens, warm or cool, and even better the next day!