Sweet & Tangy Butternut
with Crispy Garlic Chickpeas
This dish is inspired by Agrodolce, an Italian condiment that is both sour ("agro") and sweet ("dolce"). This sticky, tart sauce is typically made with sugar or honey, vegetables or aromatics like garlic and onions, dried fruit such as raisins, and red or white wine vinegar. For our twist on an agrodolce, we toss roasted butternut squash, chickpeas, and shallot in a sweet, sticky balsamic glaze. We serve this over mild millet, a gluten-free, protein-rich grain.
Nutrition (per serving)
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INGREDIENTS
- 6 oz diced butternut squash
- 1 shallot, peeled and quartered
- 6 oz organic chickpeas
- 2 garlic cloves, peeled and thinly sliced
- 1/2 cup millet
- 2 tsp vegetable broth concentrate
- 4 oz Swiss chard, leaves and tender stems roughly chopped
- 2 tbsp golden raisins
- 2 tbsp balsamic glaze
- 1 tsp crushed Aleppo pepper
- 2 tbsp pepitas
- 2 tbsp + 2 tsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine butternut squash, shallot, 2 tsp olive oil, and a pinch of salt and pepper on one side of foil-lined baking sheet. On other side, combine chickpeas, 1 tbsp olive oil, and a pinch of salt and pepper. Roast until squash is tender and chickpeas are starting to crisp, 15 to 20 minutes. Add garlic to chickpeas and roast until squash and garlic chickpeas are golden brown, 4 to 5 minutes. (4-servings: use 4 tsp olive oil, 2 tbsp olive oil) (TIP: For 4-servings, roast vegetables on 2 foil-lined baking sheets.)
Meanwhile, combine 1 tbsp olive oil, millet, and a pinch of salt and pepper in medium saucepan. Cook over medium heat, stirring frequently, until millet is fragrant and beginning to pop, 2 to 3 minutes. Add broth concentrate and 2 cups water to pot and bring to a boil. Reduce heat to low, cover, and cook until millet is tender, 20 to 25 minutes. Stir in chard, cover, and cook until wilted, 2 to 3 minutes. Set aside. (4-servings: use 2 tbsp olive oil, 5 cups water)
Transfer roasted butternut and shallots to large bowl. Stir in raisins, balsamic glaze, just 1 tsp Aleppo pepper, and pinch of salt and pepper. (4-servings: use 2 tsp Aleppo pepper) (TIP: Add more Aleppo pepper if you prefer more spice.)
Divide braised millet between bowls and top with sweet & tangy butternut and crispy garlic chickpeas. Sprinkle with pumpkin seeds. Enjoy!
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