Another easy, nutrient-dense dish adapted from Purple Carrot to fill your belly and delight your tastebuds. You can choose to leave the skin on the potatoes for extra fiber if your prefer. No pumpkin seeds? Use whatever seeds you have. No dried cranberries? Use raisins, dates, or any dried fruit. No rules, just yum.
1 Large acorn squash(or 2 small)
2 Cloves garlic, minced
3 Tbsp vegan butter
1lb potatoes, peeled and cubed
1/4 cup plant based milk
15 oz can chickpeas, drained & rinsed
1/2 sweet pepper, chopped
1 Tbsp red wine vinegar
1/2 lemon, juiced (2 Tbsp)
3 Tbsp dried cranberries
1 tsp Italian seasoning
2 Tbsp pumpkin seeds
1. Preheat oven to 425°F. Trim the top and bottom away from the acorn squash so that it can stand up on the cutting board. Cut down the center to halve the squash. Scoop out the seeds. Cut the squash into 3/4" thick half moons. Place slices on a baking sheet. Combine half the garlic, 1 Tbsp vegan butter, and 2 tsp olive oil then brush onto squash. Sprinkle with salt and pepper. Roast until tender and slightly caramelized, about 22-25 minutes.
2. Add the potatoes to a saucepan, cover with 1 inch water, with a pinch of salt. Bring potatoes to a boil and cook until fork-tender, approximately 12 minutes. Drain and return to the saucepan. Add remaining butter and a generous pinch of salt to the cooked potatoes and mash. Stir in as much of the plant milk to achieve desired consistency. Taste and adjust salt as necessary. Cover to keep warm.
3. Prepare the relish by combining remaining minced garlic, chickpeas, chopped pepper, red wine vinegar, lemon juice, dried cranberries, Italian seasoning, 1 Tbsp olive oil, and a pinch of salt and pepper. Toss.
4. Serve mashed potatoes topped with roasted acorn squash and cranberry chickpea relish. Sprinkle with pumpkin seeds.