As I’m sure most of us are, I’m a huge of Deb Perelman and her food blog, Smitten Kitchen. There are so many favorites from her blog but her butternut squash salad with farro and pepitas is one I make time and time again. You can absolutely make her recipe exactly as written and be very happy with the results, but because I sometimes want to make my life even easier (aka even fewer dishes), I often make it with canned chickpeas instead of the farro. You’ll roast the chickpeas and the squash on the same baking sheet and toss it all together with the delicious red onion vinegar dressing. Maybe it’s the same amount of dishes in the end but don’t tell me that.

I hope you give this recipe a try and let me know what you think!

Serves 4

Ingredients

• 1 medium butternut squash
• Olive oil
• 1 15-ounce can of chickpeas, rinsed and drained
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon of sherry vinegar
• 1 tablespoon of water
• 1/2 teaspoon of granulated sugar (see note)
• 1/2 of a small red onion, finely diced
• 1/3 cup of toasted pepitas (see note)
• 1/2 of freshly grated Pecorino Romano or another salty cheese (see note)

Directions  

1. Heat your oven to 375 degrees F and line a baking sheet with parchment paper. Set aside while you prepare the squash.
2. Peel the squash then cut it in half and scoop out (and discard) the seeds. Cut the squash into chunks (about 1/2 inch). Spread the squash in a single layer on one side of the baking sheet, and add the drained chickpeas to the other. Depending on how big your squash is you may need two baking sheets. Drizzle 2 to three tablespoons of Olive oil over the squash and chickpeas and season with salt and pepper. Roast for about 40 to 50 minutes until nice and tender, turning halfway through for even cooking.
3. While the squash and chickpeas are roasting, make the dressing. In a large bowl, whisk together the sherry vinegar, water, 1 teaspoon of Kosher salt, and granulated sugar. Add in the onion and stir it together. It’ll barely cover the onion but that is okay! Cover and place the bowl in the fridge for at least 30 minutes.
4. Once the squash and chickpeas are done, add them to the large bowl with the red onion and vinegar mixture. Toss it all together along with 1 to two tablespoons of Olive oil. Now add in the cheese and pepitas and toss to combine. I like to add a splash of vinegar at this point but that is totally optional. I also usually add another pinch or two of salt. Depending on how salty or how much cheese you use you may need to add more or less salt. Taste and adjust seasonings. You can always add more Olive oil if desired.

Notes

• SUGAR: Deb uses 1/2 teaspoon of sugar. I usually use about 3/4 teaspoon.
• PEPITAS: Even if my pepitas (or pumpkin seeds) are toasted I like to toast them again for the best flavor. In a small skillet or pot, add a half tablespoon or so of Olive oil and add the nuts, along with a pinch of salt (if unsalted). Cook for a few minutes until nicely colored, careful not to let them burn. Set aside until ready to use.
• CHEESE: Any salty cheese will work! Deb uses ricotta salata, but you could also use feta or goat cheese. I always have Pecorino Romano on hand so that’s what I use.