Ingredients
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2 cloves garlic
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2 limes
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1 medium jalapeño, seeded and finely chopped
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1/4 cup chopped cilantro
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1/2 cup plus 2 tbsp olive oil, divided
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1 (2- 3 lb) butternut squash, peeled
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1 (15.5 oz) can low-sodium chickpeas, drained and rinsed
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Pomegranate seeds, to serve
Steps
1
Using a chef’s knife, mince and mash the garlic into a paste with a pinch of salt. Transfer garlic to a large bowl. Zest and juice the limes into bowl. Add the jalapeño and cilantro. Season with salt and pepper. Whisking constantly, drizzle in ½ cup oil. Add 3 tbsp vinaigrette to a small bowl and set aside.
2
Using a peeler, slice strips lengthwise from long part of the butternut squash (aim for 15 cups of squash ribbons). Add squash ribbons to large bowl with vinaigrette and toss to coat. Let marinate at room temperature 1 hour, tossing every 15 min.
3
Meanwhile, preheat oven to 400°F and line a baking sheet with parchment. To a food processor, add the chickpeas and pulse until fine crumbs form. Transfer to prepared baking sheet and drizzle with remaining 2 tbsp oil. Season with salt and pepper. Bake 25–30 min., until crisp, stirring halfway through.
4
To serve, transfer marinated squash ribbons to a platter and spoon the reserved vinaigrette over top. Sprinkle with the chickpea crumbs and pomegranate seeds. If there are extra chickpea crumbs, keep in an airtight container in the fridge for up to 1 week.
Tips
There will be leftover butternut squash after shaving the ribbons. Remove seeds from base and chop into chunks to use in soup or add to a mix of vegetables for roasting.
