Careme

Ingredients

• Organic Butternut Squash 1 lb, peeled and cut into 1-inch cubes $1.99/lb
• Organic Green Cabbage (optional swap for kale) (Optional) 1/2 lb, shredded $1.69/lb
• Organic Kale (or Organic Lacinato Kale) 1 bunch (about 6 packed cups), chopped $2.49
• Private Selection® Peruvian Gold Sweet Onion (or any onion) 1 medium, sliced $3.99 (3 lb bag)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced (divided) $1.99
• Canned chickpeas 1 (15 oz) can, drained and dried well
• Olive oil 2 1/2 Tbsp, divided
• Smoked paprika 1 tsp
• Ground cumin 1/2 tsp
• Salt & black pepper To taste
• Lemon 1 (juice + zest)
• Tahini 2 Tbsp
• Water 2–4 Tbsp to thin sauce
• Crushed red pepper (optional) Pinch

Instructions

1. Heat oven to 425°F. Line a sheet pan.
2. On the pan, toss squash and sliced onion with 1 1/2 Tbsp olive oil, smoked paprika, cumin, salt and pepper. Roast 15 minutes.
3. Meanwhile, pat chickpeas very dry. Toss with 1/2 Tbsp olive oil, 1 minced garlic clove, a pinch of salt, and a pinch of red pepper (optional).
4. After 15 minutes, add chickpeas to the sheet pan, stir everything, and roast 12–15 minutes more until squash is tender and chickpeas are crisped.
5. Stove: In a large skillet over medium, add remaining 1/2 Tbsp olive oil. Add kale with a splash of water and a pinch of salt; cover 2 minutes to wilt, then uncover and cook 2–3 minutes more. Stir in 1 minced garlic clove for the last 30 seconds.
6. Whisk lemon-tahini drizzle: tahini + 2 Tbsp lemon juice + lemon zest + 1 minced garlic clove + enough water to make it pourable; season with salt/pepper.
7. Serve: Divide sautéed kale between 2 plates, top with roasted squash/onion/chickpeas, and drizzle with lemon-tahini sauce.