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Tex-Mex Spiralized Butternut Squash with Crispy Chipotle Chickpeas

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4

Ingredients

  • For the butternut squash:
  • 1 large butternut squash peeled, Blade C, noodles trimmed
  • 1 teaspoon extra virgin olive oil
  • salt and pepper to taste
  • 1 teaspoon ground paprika
  • For the chickpeas:
  • 1 15 oz can chickpeas drained and rinsed
  • 2 teaspoons extra virgin olive oil
  • 1 chipotle pepper in adobo sauce chopped + 1.5 teaspoons sauce
  • 1/2 teaspoon ground cumin
  • For the corn:
  • 1 large ear of corn or 2 small ears of corn
  • pinch of salt
  • For the dressing:
  • 1 tablespoon + 1 teaspoon freshly squeezed lime juice
  • 1 ripe avocado peeled and pitted
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped cilantro
  • 1 garlic clove minced
  • water to thin
  • salt and pepper
  • For the pepper mixture:
  • 1 green bell pepper diced
  • 1 cup diced white onion
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Instructions

  • Preheat the oven to 400 degrees. Line two baking sheets with parchment paper and set aside.
  • Place the chickpeas in a medium bowl along with the olive oil, chipotle pepper, cumin, and season with salt and pepper.
  • On one baking sheet, lay out the seasoned chickpeas. Roast for 30-35 minutes or until crispy, shaking the pan halfway through.
  • After 15 minutes of roasting the chickpeas, on the other baking sheet, lay out and lay out the butternut squash noodles. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and paprika. Roast for 10-15 minutes or until al dente.
  • While chickpeas cook, place the corn in a medium pot and cover with water and salt. Bring to a boil and cook for 3 minutes or until easily pierced with a fork. Drain into a colander and shave the kernels off with a knife and set aside.
  • Place a large non-stick skillet over medium-high heat. Once the pan heats, add the bell peppers and onions and cook until softened, about 5-7 minutes. Add in the corn and season with salt, pepper, and oregano. Cook for another minute, stirring. Set aside.
  • Meanwhile, prepare the dressing. In a food processor, combine all of the ingredients for the dressing and pulse until creamy. Taste and adjust, if necessary. Set aside.
  • To assemble the bowls, divide the butternut squash noodles into four bowls and top each with equal amounts of chickpeas, pepper mixture, corn, and top with a dollop of the avocado dressing.