FOR THE SQUASH & CHICKPEAS
small butternut squash, peeled and chopped into bite-sized cubes (about 2 cups)
1 15-ounce can garbanzo beans, drained and rinsed
Seeds from the butternut squash - about 1/2 cup
2 tablespoon olive oil
1/4 teaspoon salt
1 tablespoon Taste#5 Bomba! XXX tomato paste
1 tablespoon Taste#5 Rush seasoning
FOR THE COMPOSED BOWL
2 cups spinach leaves, arugula or kale
2 tablespoons freshly squeezed lemon or lime juice
1 tablespoon Taste#5 Vegetarian paste
1 teaspoon honey or maple syrup
2 tablespoon extra virgin olive oil
Preheat oven 425˚ F
Line a a large baking sheet pan or baking tray with parchment paper. Line a second smaller dish or baking sheet with parchment paper.
Clean pulp from the seeds, rinse well and dry thoroughly.
Toss the squash and chickpeas in the olive oil mixture until well coated.
Spread squash and chickpeas evenly across the prepared backing sheet.
Toss the seeds with the reserved olive oil mixture to coat and spread on second baking sheet.
Place baking sheet with seeds on the upper rack in the oven.
Place squash and chickpeas on the lower rack.
Roast the seeds for 5 - 10 minutes. Watch carefully so they don't burn.
Remove the seeds and move the squash and chickpeas to the upper rack.
Continue to roast for a total of 20 to 25 minutes until the squash is fork tender.
Remove from the oven and allow to cool for 10 - 15 minutes.
While squash, chickpeas and seeds are roasting, make the dressing by whisking together the citrus juice, olive oil, honey and Taste#5 Vegetarian paste.
Gently toss squash and garbanzo beans, greens, and dressing.
Arrange on a platter or in a bowl.
Garnish with toasted seeds and serve.