Twice-Baked squash with crispy za'atar roasted chickpeas

This post really made me happy because I'm always looking for new ways to use za'atar in my cooking.  My daughter gave me a container of this spice after visiting Nopi, Yotam Ottolenghi's fabulous restaurant in London.  I was gifted his first cookbook the same year and I refer to it and cook from it often.  Last fall, my husband and I found ourselves in London and I grabbed a reservation at upstairs Nopi.  It was an unforgettable meal.  The following recipe reminds me of his food which is why I am excited about  sharing it and I can't wait to make this myself!

I'm celebrating Thanksgiving with my family in Iowa this year; we usually travel up to be with my husband's extended family.  It makes cooking a bit more challenging, to be sure.  I'll have a few of these items on my grocery list when we shop in Des Moines after landing and prior to driving north to my husband's small hometown.

I subscribe to What's Cooking Good Looking's site and suggest you do it, too.  There is a wealth of info and the posts are beautifully photographed, as witnessed here....

WHATS COOKING GOOD LOOKING

twice baked delicata squash + crispy za'atar roasted chickpeas 

twice baked delicata squash + crispy za'atar roasted chickpeas

The skin of the delicata squash is edible (and really tasty) making it the perfect vehicle for twice baking and topping with these super flavorful za'atar roasted chickpeas. The tahini drizzle is optional, but highly recommended. This dish would make a great holiday side dish, but also works great as a filling veggie main. 


MAKES | 5-6 stuffed squashes

INGREDIENTS

3 medium sized delicata squashes
a couple tablespoons of olive oil
salt + pepper

for the mashed squash insides:
2 tablespoons of butter, ghee or olive oil
1/4 teaspoon of sea salt
pepper

for the za'atar chickpeas:
1 tablespoon of za'atar
3 tablespoons of sunflower (or another neutral oil)
1 can of chickpeas, drained

for the (optional) tahini drizzle:
1/4 cup of tahini
3 tablespoons of water
the juice of 1/2 a lemon
1/4 teaspoon of salt
pepper

METHOD

Roast the squash

• Pre-heat the oven to 400º
• Place the squashes onto a baking sheet, rub all over with the olive oil and season with salt and pepper. Roast for 30-40 minutes until the outer skin is very tender. Remove, and allow to cool. 

Roast the chickpeas:

• While the squash is roasting, prep the chickpeas. Wish together the za'atar and the oil. Place the chickpeas onto a baking sheet, and toss with the za'atar oil. Roast for 15 minutes, until the chickpeas are crispy. Set aside until you're ready to assemble. 

Make the tahini drizzle (if using):

• In a small bowl, whisk together all of the ingredient for the tahini drizzle. Set aside until you're ready to serve. 

Scoop and re-stuff the squash, assemble, and serve:

• Once the squash is cool enough to handle, cut it down the center lengthwise, and then carefully scoop out the seeds and discard (or save if you have a good use for them). Then, carefully scoop out the insides (leaving the skins in tact), place them into a mixing bowl, and add the butter (or oil), salt and pepper. Mash, and mix it all together using the back of a fork. 
• Transfer the mashed squash back to the skins. I found that I did not quite have enough squash for all six skins, so I did not stuff the last one (and just cut up and ate the skin on it's own).
• Distribute the chickpeas over top of the stuffed squashes. Return to the oven for another 5-10 minutes to re-heat and crisp the top. 
• Remove, and finish with the tahini drizzle and serve immediately. 

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