Roasted Squash, Kale and Chickpeas

One of my favorite books is the Six Seasons cookbook by Joshua McFadden. This book is the ultimate celebration of vegetables. Joshua approaches vegetables through the perspective of seasonal eating. There are so many benefits to eating in-season vegetables. Eating in season is better for the planet and better for our bodies because in-season vegetables carry more nutrients. Joshua includes a delicious roasted squash recipe in his book and I have listed here my own version which adds a few extra flavours and vegetables.

INGREDIENTS

1 butternut squash, peeled, deseeded, chopped into rounds
One 400g can of chickpeas, drained and rinsed
1 bag of chopped kale, rinsed
2 tbsp garlic olive oil
2 tbsp honey
1 tsp salt
1 tsp pepper

Serves 2-4

MAKE

Heat over to 425F (218C).
Line two baking sheets with parchment paper.
Spread squash onto one sheet; spread chickpeas and kale on the other.
Evenly disperse honey, garlic olive oil, salt, and pepper across baking sheets.
Toss veggies so they are coated.
Place squash in oven for 15 minutes.
After 15 minutes, keep the squash in the oven and add the baking sheet with chickpeas and kale to the oven as well.
Bake both trays for 15 minutes.
Remove from oven.
Top with balsamic and olive oil or your favorite dressing.
Serve over a whole grain of your choice!