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Maple Ginger Roasted Kuri Squash Salad

Preheat oven to 400 degrees. Place whole kuri squash into oven and roast until softened, about 20 minutes. While the whole squash is roasting, make the dressing by combining all of the dressing ingredients in a blender and blending until creamy and smooth. The recipe makes a bit more dressing than you'll need for one salad so pour it into a jar for storing in the fridge. Once the whole kuri squash. . .

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Servings: 1

Prep Time: 00:20

Cook Time: 00:45

Roasted Squash

1 kuri squash*

1 1/2 tablespoons fresh ginger, peeled and grated

3 tablespoons maple syrup

1 teaspoon herbs de provence

Dressing

1/3 cup raw cashew butter, or sub tahini

1/4 cup lime juice, or use lemon

1/4 cup water

2 tablespoons maple syrup

pinch of salt

Salad Ingredients

2 cups romaine lettuce, chopped

1 cup purple cabbage, chopped

1/2 cup shredded carrots

2 green onions, sliced

2/3 cup chickpeas, rinsed and drained

1 tablespoon lemon or lime juice

1/4 teaspoon dried dill

Preparation

1Preheat oven to 400 degrees. Place whole kuri squash into oven and roast until softened, about 20 minutes.

2While the whole squash is roasting, make the dressing by combining all of the dressing ingredients in a blender and blending until creamy and smooth. The recipe makes a bit more dressing than you'll need for one salad so pour it into a jar for storing in the fridge.

3Once the whole kuri squash is done roasting, remove from the oven and allow to cool for a few minutes. Then using a large knife, slice the squash in half. Scoop out the seeds and pulp. Slice into half-moon shaped slices that are about 1/4 inch thick. We will only be using 6-7 pieces of squash for this recipe, so set the rest of the squash aside.

4In a large bowl add the squash marinade ingredients; grated fresh ginger, maple, and herbs de Provence. Stir and then add squash to the bowl one slice at a time to coat each piece evenly with the marinade. Place your slices of squash on a parchment or silpat lined baking tray and bake for 20-25 more minutes at 400 degrees until golden on the edges and fully softened.

5While the squash slices are roasting, begin chopping all of the veggies for the salad. Once the veggies are chopped, prepare the chickpeas by draining and rinsing them, then place in a medium bowl and toss them in the lemon juice and dill.

6Add all of the chopped veggies to a large salad bowl along with the lemon and dill coated chickpeas. Drizzle a few spoonfuls of the creamy dressing and toss to coat. When the squash slices are done cooking, add them into the salad bowl as well and slice into bite size pieces.

Additional Notes

We won't be using the whole kuri squash for this recipe, so there will definitely be squash leftovers, especially if you're using a large kuri squash. Feel free to substitute another type of winter squash in this recipe, though cooking times and temperatures may vary.

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