twice baked delicata squash + crispy za'atar roasted chickpeas

I have found it a little difficult to move forward after this highly emotional week. I have found it hard to post pictures of food and everyday life and pretend like everything is ok. I have so many thoughts racing through my mind , I am having a hard time putting pen to paper and making sense of it all. I had another post saved for this week that had such a different tone, of excitement and hope ..... it's amazing how that tone has changed so quickly and so drastically. 

I have so many things I want to say, so many feeling I wanted to get out. I wanted to say them here, but if you're anything like me, you've been reading wayyyy to much the past few days, or even the past few months. I don't want to do that to you or to me. So, today I want to keep it short and positive. No matter what you're thoughts are on the state of the world right now, there is one thing that we can agree on, and that is that we can all use a little extra love right now. 

Sometimes during tough times, posting recipes can seem a bit trivial. Another pumpkin pie recipe, or another thanksgiving side dish seems a bit silly when there are much bigger problems happening all around. I have spent the past few days walking around in  daze, spending too much time on social media or reading the news, and too little time in the kitchen. I've been eating out every single meal and I feel disoriented, not like myself. This morning I realized (as I knew all along) that cooking food is actually incredibly important right now.  It's grounding, it's nourishing ..... and that is everything. 

Life goes on. We need to keep sharing the love in the ways we know best, for me that is cooking, feeding people, and sharing recipes. Spreading the love in every way we know how, and taking care of ourselves and one another. 

twice baked delicata squash + crispy za'atar roasted chickpeas

The skin of the delicata squash is edible (and really tasty) making it the perfect vehicle for twice baking and topping with these super flavorful za'atar roasted chickpeas. The tahini drizzle is optional, but highly recommended. This dish would make a great holiday side dish, but also works great as a filling veggie main.  


MAKES | 5-6 stuffed squashes

INGREDIENTS

3 medium sized delicata squashes
a couple tablespoons of olive oil
salt + pepper

for the mashed squash insides:
2 tablespoons of butter, ghee or olive oil
1/4 teaspoon of sea salt
pepper

for the za'atar chickpeas:
1 tablespoon of za'atar
3 tablespoons of sunflower (or another neutral oil) 
1 can of chickpeas, drained

for the (optional) tahini drizzle:
1/4 cup of tahini
3 tablespoons of water
the juice of 1/2 a lemon
1/4 teaspoon of salt
pepper

METHOD

Roast the squash

• Pre-heat the oven to 400º
• Place the squashes onto a baking sheet, rub all over with the olive oil and season with salt and pepper. Roast for 30-40 minutes until the outer skin is very tender. Remove, and allow to cool. 

Roast the chickpeas:

• While the squash is roasting, prep the chickpeas. Wish together the za'atar and the oil. Place the chickpeas onto a baking sheet, and toss with the za'atar oil. Roast for 15 minutes, until the chickpeas are crispy. Set aside until you're ready to assemble. 

Make the tahini drizzle (if using):

• In a small bowl, whisk together all of the ingredient for the tahini drizzle. Set aside until you're ready to serve. 

Scoop and re-stuff the squash, assemble, and serve:

• Once the squash is cool enough to handle, cut it down the center lengthwise, and then carefully scoop out the seeds and discard (or save if you have a good use for them). Then, carefully scoop out the insides (leaving the skins in tact), place them into a mixing bowl, and add the butter (or oil), salt and pepper. Mash, and mix it all together using the back of a fork. 
• Transfer the mashed squash back to the skins. I found that I did not quite have enough squash for all six skins, so I did not stuff the last one (and just cut up and ate the skin on it's own).
• Distribute the chickpeas over top of the stuffed squashes. Return to the oven for another 5-10 minutes to re-heat and crisp the top. 
• Remove, and finish with the tahini drizzle and serve immediately.