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Roasted Squash with Kale, Chickpeas and a Maple Vinaigrette

Here is my warming Autumnal recipe of roasted squash with kale, chickpeas and a delicious maple vinaigrette.

This makes a great lunch for these cold afternoons, and I love that you can serve everything straight to the table so your friends can serve themselves.

Squash is a wonderful vegetable that we must be making the most of while it is in season, and the kale adds a boost of goodness. The roasted crispy chickpeas provide a brilliant flavour and texture and the maple vinaigrette finishes it all off perfectly.


Autumn Roasted Squash with Kale and Chickpeas

Serves approximately 2-3 people


  • 1 Butternut Squash
  • Large Handful of Kale
  • 4 Cloves of Garlic
  • Half a Red Chilli
  • Handful of Pumpkin Seeds
  • 400g Tin of Chickpeas
  • Small Handful of Alfalfa Sprouts
  • 2 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • Sea Salt and Black Pepper
  • Drizzle Olive Oil


Maple Vinaigrette:

  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Maple Syrup
  • 1 tsp Wholegrain Mustard
  • Pinch of sea salt and black pepper

Preheat oven to 190C.

  1. First of all rinse and drain the chickpeas. Dry them with a towel as much as you can and then place in a baking tray with a drizzle of olive oil, a pinch of salt and pepper and the thyme. Roast for 40 minutes until golden, shaking the tray once or twice throughout roasting to prevent burning.
  2. Slice the squash in half with the skin on, and use a spoon to scoop out the seeds and pulp. Save the seeds to use another time. Cut the squash into even slices and place in the roasting dish.
  3. Peel the cloves of garlic and add to the dish whole. Add a pinch of sea salt, cracked black pepper, a drizzle of olive oil and oregano. Roast for 30-35 minutes.
  4. Now, to make the maple vinaigrette, stir all of the ingredients together in a small bowl and keep in the fridge until serving.
  5. Slice off the hard stalks of the kale if necessary. Add the kale to a frying pan on a medium heat. I dry fry mine for a couple of minutes so the edges get slightly crispy, but feel free to add oil here. Remove the kale and add the pumpkin seeds. Keep an eye on the seeds, because they can burn very quickly.
  6. Deseed the chilli, thinly slice and place in a small serving bowl with the toasted pumpkin seeds and the alfalfa sprouts. Serve everything on the table so people can serve themselves.


You will find there more squash than anything else, but I always decide to make more than needed for the foods that take a long time to cook so that I can box it up and save it for lunch the next day.

Watch the recipe video below.

Watch the video here:


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