This vegetarian dish gets protein from chickpeas and nuts. Butternut squash brings vitamin C to the table.
- 1/2 large butternut squash, top part only (save the bulbous end for another use), peeled and cut into 1-inch cubes (about 4 cups)
- 1/4 c. plus 1 tablespoon extra-virgin olive oil
- 1/2 c. finely chopped shallots
- 2 garlic cloves, thinly sliced
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. ground coriander
- 1 tsp. ground ginger or 1/2 teaspoon grated fresh
- 1/2 tsp. ground turmeric
- 1/8 tsp. ground cinnamon
- 1/4 tsp. red pepper flakes
- 15 oz. can chickpeas (garbanzo beans), drained and rinsed
- 1/2 c. dry white wine
- 1/2 c. toasted, skinned, and chopped hazelnuts
- 3 tbsp. finely chopped fresh mint, plus more for garnish
- 3 tbsp. finely chopped fresh chives, plus more for garnish
- 1 lb. standard or gluten-free dried fettuccine
- Fine sea salt and freshly ground black pepper
- Position a rack in the center of the oven and preheat the oven to 400°F.
- Toss the squash and 1 tablespoon of the oil in a large bowl. Spread the squash in a 10 by 15-inch baking dish. Bake, stirring occasionally, until the squash is tender, but not particularly browned, about 45 minutes.
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, heat the remaining ¼ cup oil in a large skillet over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until they are softened but not browned, about 2 minutes. Add the cumin, coriander, ginger, turmeric, cinnamon, and red pepper flakes and stir well. Stir in the chickpeas, wine, and hazelnuts, and bring to a simmer. Stir in the mint and chives. Remove from the heat and cover with the lid ajar to keep the sauce warm.
- Add the fettuccine to the pot of boiling water and cook according to the package directions, stirring occasionally, until al dente. Drain the pasta and add it to the skillet with the sauce. Toss well, and season to taste with salt and pepper. Serve the pasta hot in individual bowls, sprinkling each serving with additional mint and chives.
- Spread the nuts on a rimmed baking sheet (or the toaster oven tray). Bake at 350°F, stirring occasionally, until the skins are curling and the nut flesh is lightly browned, 12 to 15 minutes. Let the hazelnuts cool until easy to handle, about 20 minutes. Wrap the hazelnuts in a kitchen towel, and use the towel to rub the nuts against one another to remove the skins. Don’t worry about getting every last bit of the skins off.
Note: Toasted and skinned hazelnuts are sometimes available at specialty markets. (Don’t confuse these with the ones that are skinned, but not toasted, which can be detected by their very pale color.) If the hazelnuts still have their dark brown skins, you’ll have to toast and skin them at home in a conventional oven or, if you find it more efficient for a small amount, a countertop toaster oven.
Reprinted from The Oz Family Kitchen Copyright © 2015 by Lisa Oz. Published by Harmony Books, a division of Penguin Random House LLC.