Herbed Ricotta Butternut Squash Noodles with Walnuts, Chickpeas and Cumin-Roasted Carrots and Cauliflower
- 1/4 butternut squash the non-hollow part*
- 1 tbsp olive oil + more for drizzling
- 2 tbsp walnuts
- salt and pepper to taste
- 1 small garlic clove minced
- 1/2 tsp cumin
- 1/4 cup ricotta cheese
- 1 tbsp finely chopped fresh parsley + extra for garnish
- 1/4 cup chickpeas
- 1 cup cauliflower florets
- 1/2 whole carrot cut into 1.5" rectangular pieces
Preheat the oven to 400 degrees.
Place the carrots and cauliflower in a baking tray and drizzle lightly with olive oil. Add the cumin and season with salt and pepper. Mix to combine thoroughly. Place in the oven for 25-30 minutes. Once cauliflower is lightly browned, the veggies are done.
While the vegetables are roasting, prepare the butternut squash. Cut off about 1/4 of the vegetable, peel it, and spiralize it, using Blade C. Set aside.
Next, prepare your herbed ricotta. Place the ricotta and finely chopped parsley into a bowl and mix to combine. Set aside.
About 10 minutes before the veggies are done roasting, add in the olive oil to a large skillet over medium heat. Once the oil heats, add in the garlic. Cook garlic for 1 minute and add in the butternut squash noodles. Cook for about 5-7 minutes or until the squash softens.
Once the squash softens, add in the herbed ricotta and cook, tossing to combine thoroughly. Once the noodles are coated in the warmed sauce, plate in a dish and top with roasted vegetables and chickpeas.
Top with walnuts and garnish with additional parsley and enjoy!