Roasted Butternut Squash with Barley, Kale, and Chickpeas - alive magazine

Name: Roasted Butternut Squash with Barley, Kale, and Chickpeas - alive magazine
Ingredients: 1/2 cup (125 mL) hulled, pot, or pearl barley, washed and rinsed, or short grain brown rice; 1/2 small butternut squash, peeled, seeds removed; 2 Tbsp (30 mL) extra-virgin olive oil, divided; Salt; freshly ground black pepper; 1 small onion, peeled and diced; 1 small bunch curly leaf kale, stems removed, leaves torn into bite-sized pieces; 1 - 19 oz (540 mL) can chickpeas, rinsed and drained; 2 Tbsp (30 mL) gluten-free low-sodium tamari; 2 Tbsp (30 ml) orange juice; 1 Tbsp (15 ml) lemon juice; Pinch crushed red peppers; 1/4 cup (60 mL) toasted pumpkin seeds

www.alive.com

This simple dinner ticks all the boxes: delicious, wholesome, and satisfying. Plus, it’s vegetarian. Sweet squash combines with crunchy-earthy barley, kale…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

1/2 cup (125 mL) hulled, pot, or pearl barley, washed and rinsed, or short grain brown rice
1/2 small butternut squash, peeled, seeds removed
2 Tbsp (30 mL) extra-virgin olive oil, divided
Salt
freshly ground black pepper
1 small onion, peeled and diced
1 small bunch curly leaf kale, stems removed, leaves torn into bite-sized pieces
1 - 19 oz (540 mL) can chickpeas, rinsed and drained
2 Tbsp (30 mL) gluten-free low-sodium tamari
2 Tbsp (30 ml) orange juice
1 Tbsp (15 ml) lemon juice
Pinch crushed red peppers
1/4 cup (60 mL) toasted pumpkin seeds