Roasted Kabocha Squash With Crispy Chickpeas, Kale, and Parmesan - Good Neighbor Pharmacy
November 2019 If you don’t typically like raw kale, this recipe might change your mind.
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Cooking tools:
- Oven
- Cutting board
- Chef's knife
- Baking sheet
- Measuring spoon
- Mixing bowl
- Grater
- Colander
Ingredients
- 1 medium kabocha squash (3 to 4 pounds)*
- 2 15-ounce cans chickpeas, rinsed and drained
- ¼ cup olive oil, divided
- Salt
- pepper
- ¼ teaspoon curry powder
- 1 large bunch kale (for about 8 cups of kale leaves)
- 2 tablespoons balsamic vinegar
- Juice of ½ lemon
- 4 ounces Parmesan cheese
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