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Roasted Butternut Squash and Maple Chickpeas with Pesto and Garlic Aioli

By October 31, 2019Blog, On the farm, Recipes

It’s sweater weather and much of what has been growing in the garden is done for the season. However, at The Sylvia Center, we are still enjoying our fall harvest with dishes that include hardier squash like this roasted butternut squash and maple chickpea entree with pesto and garlic aioli. Adapted from Elizabeth Palmer Kitchen, this is the perfect recipe to warm you up after a day out on the farm and it highlights a star ingredient we are celebrating as we close up the garden for winter.

Roasted Butternut Squash & Maple Chickpeas with Pesto and Garlic Aioli
Serves 2-4
Adapted from Elizabeth Palmer Kitchen

Ingredients

1 butternut squash, halved lengthwise and seeded
2 tablespoons extra virgin olive oil, divided
1 can chickpeas
1 garlic clove
2 tablespoons maple syrup, divided
¼ teaspoon Dijon mustard
2 teaspoons apple cider vinegar
1 cup sunflower oil
1 jar of pesto or see pesto recipe below
1 package basil, chopped to serve
Flaky sea salt and black pepper, to taste

Instructions

1. Preheat your oven to 400° degrees. Line a baking sheet with parchment paper or tin foil.

2. Drizzle the insides of your butternut squash with 1 tablespoon olive oil and a pinch of salt and pepper. Place them cut side down on the baking sheet and roast for 30-45 minutes, until a knife inserted in the thickest part of the squash pierces easily. Remove from oven and set aside to cool.

3. To make the vegan garlic aioli, drain the chickpeas, reserving the chickpea liquid. Set the chickpeas aside, and measure out ¼ of the chickpea liquid. Add this liquid to a high-speed blender, along with the garlic clove, 1 tablespoon maple syrup, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Blend on high for 30 seconds until smooth. With the blender on the highest setting, slowly stream in the sunflower oil through the vent, allowing it to emulsify. It will thicken considerably and turn white. Transfer to a bowl and place in the fridge to thicken.

4. While the butternut squash roasts, roast the chickpeas. Place them on a baking sheet with the reserved tablespoon olive oil and tablespoon maple syrup, along with a pinch of salt and pepper. Toss to combine, and roast for 20 minutes until crispy.

5. To serve, flip the butternut squash halves face up on a platter. Drizzle generously with pesto, your prepared vegan garlic aioli, and the crispy maple chickpeas. Sprinkle over chopped basil to garnish, and enjoy!

 

Pesto
3 cups basil leaves
2  garlic clove
½ cup grated parmesan cheese
2 lemons, juiced
¼ cup pepitas
½ cup olive oil

Combine basil, garlic, pepitas and lemon juice in a food processor. Puree while slowly adding oil, then add parmesan cheese and blend to combine.