Purê de abóbora-manteiga com grão-de-bico temperado

Ingredientes

• 1 large butternut squash, cut in half lengthwise and seeds removed
• 3 tsp store-bought or homemade Garam Masala spice mix
• 1 tsp salt
• 1/2 cup canned light coconut milk
• 2 tsp pure maple syrup
• 2 - 15 ounce cans chickpeas, rinsed and drained
• 1 tsp olive oil
• 2 tsp Garam Masala
• 1 tsp sweet paprika
• 1/2 tsp salt
• Chopped cilantro or parsley
• Pumpkin seeds ( we use pumpkin spiced roasted pumpkin seeds that we found at Trader Joes)
• Sunflower seeds

Modo de preparo

1. 1

   Preheat the oven to 400F. Line a large baking sheet with parchment paper and place the butternut squash cut side down. Bake for 50-60 minutes or until tender. Baking time will depend on the size of the butternut squash

2. 2

   Remove the butternut squash from the oven and let it cool so it is safe enough to handle. Using a spoon, remove the flesh, discarding the skin, and place it in a bowl

3. 3

   Mash the butternut squash with a fork and place in a deep skillet

4. 4

   Add Garam Masala, salt, maple syrup, and coconut milk. Cook for 5-7 minutes, stirring until well combined

5. 5

   In the meantime, heat the oil on a separate skillet. Add the chickpeas, Garam Masala, sweet paprika and salt and toss well, so all the chickpeas are well coated with the spices. Cook for 5 minutes or until hot

6. 6

   Scoop the butternut squash into a bowl, top with chickpeas, fresh cilantro or parsley and pumpkin seeds