It was a beautiful fall day here in MN today. We had a spur of the moment picnic with our neighbors out in the yard for dinner! A picnic in October - what a treat! I made this simple dish with some leftover squash. I saved time by serving it over quinoa, which only takes 25 minutes, instead of brown rice which takes about 50 minutes. This is a really easy recipe to throw together. Sweet potatoes would work great too.
Curried Squash & Chickpeas (over Quinoa or Brown Rice)
2 cloves garlic, minced
2 teaspoons fresh ginger, minced
1 jalapeno, seeded & minced (optional)
1 small butternut squash; peeled, seeded, and cubed (or make it with leftover buttercup squash mashed up)
1-25 oz can chickpeas, drained & rinsed
2 c. water
1 Tbsp. curry powder
1 tsp. cumin
¼ tsp. turmeric
(Start quinoa or brown rice in a seperate pot first.) Sauté onion, garlic, ginger, and jalapeno. Add everything else and simmer until squash is soft. Mash squash against pot with back of spoon to thicken it up. Serve over quinoa or brown rice.