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Squash is a superfood popular in original blue zones areas. In Mesoamerican agriculture, the “three sisters” of squash, beans, and corn are grown together, eaten together, and celebrated together. They provide a symbiotic growing relationship, as well as a complete nutritional profile. Corn provides carbohydrates, beans are rich in protein and fiber, and squash yields both vitamins and healthy fats from its seeds. Whether it’s roasted atop a salad as it is here, served up as a side, pureed in a soup, or baked into a veggie roast, squash deserves a spot at your dinner table.
This recipe was first published on Foodista.
1 15-ounce can of chickpeas
1 large delicata squash
2 tablespoons olive oil
Salt
½ teaspoon cumin
½ teaspoon coriander
1 teaspoon paprika
½ teaspoon black pepper
1 large head of radicchio, cored, quartered, and leaves separated and torn
3 scallions, thinly sliced
¼ cup Italian parsley, chopped
2 tablespoons pomegranate seeds
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 small clove of garlic, grated
Salt and pepper, to taste