Miso-Roasted Kabocha and Chickpeas with Kale
Enjoy a wholesome, flavor-packed bowl that makes quiet winter nights feel warm and welcoming. Umami-rich miso glaze coats tender kabocha squash, crispy chickpeas and massaged kale for a balanced meal.
4 Serving(s)
Ingredients
- 3 tbsp. white miso
- 4 tsp. mirin
- 4 tsp. Schnucks packed brown sugar
- 5 tbsp. Schnucks olive oil, divided
- 2 1/4 lb. kabocha squash cut into 3/4-inch wedges
- 2 (15 oz.) cans Schnucks chickpeas, drained and rinsed
- 1 lemon, zested and juiced
- 8 cups torn kale
- 1/4 cup roasted pumpkin seeds
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, whisk together miso, mirin, brown sugar and 3 tablespoons oil. Add squash and chickpeas; toss to coat. Arrange on a sheet pan and season with salt and pepper, if desired. Roast 25–30 minutes, stirring halfway through, or until squash is tender and lightly browned.
- Meanwhile, combine kale, lemon zest, lemon juice and remaining 2 tablespoons oil in a large bowl. Massage kale 1 minute, then let stand until squash is ready.
- Add roasted squash and chickpeas to kale. Top with pumpkin seeds and serve immediately.
Chef’s Tip
Can't find kabocha or mirin? Substitute equal amounts of butternut squash and seasoned rice vinegar.
Nutrition Facts
494 Calories Per ServingFat: 22gSaturated Fat: 3gCholesterol: 0mgSodium: 535mgCarbohydrates: 60gFiber: 13gSugars: 10gProtein: 17gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe