Tag Archives: squash

Chickpea squash curry


I’ve been noticing a theme with my most recent recipes that I’ve posted. For some reason this year I have been squash obsessed. Squash, in one form or another, has been sneaking it’s way into just about every home cooked meal that I’ve been making. This one is a winner, and perfect if you still have turkey leftovers. Although I’m not sure I should condone eating turkey leftovers this late in the game.

Parsley-smThis recipe is delicious and perfect for a Sunday dinner, as most of my meals are. It’s the one time of the week when I can relax and really spend time in the kitchen. My weekdays mostly consist of leaving work late, gym time, quick dinner, and before I know it, it’s 11pm.



  • 1 package of drumsticks, or which ever chicken part you would like to use. If you are still brave enough for using your leftover turkey, more power to you.
  • 1 15oz. can of crushed tomatoes
  • 1 12oz can of chickpeas
  • 1 medium onion diced
  • 1/2 small butternut squash peeled and cubed. About 2 cups
  • 1 cup sliced mushrooms
  • 4 cloves garlic
  • 2 tbs. curry power
  • 3 tbs. olive oil
  • 1/4 cup diced parsley
  • salt and pepper to taste

This winter I have become a master of the gourds. Splitting a butternut squash or pumpkin is no easy feat so be careful. Peel and dice the squash, and dice the yellow onion. In a large pot, heat the olive oil, and add the diced onion and garlic. Cook for 5 minutes, until the onion starts to become translucent. Next add the diced butternut squash, and sliced mushrooms, and cook for about 10 minutes. Add the curry powder, salt and pepper and stir thoroughly to incorporate. Add the crushed tomatoes, and rinsed chickpeas. Cook on medium heat until it starts to bubble, then reduce the temperature to low and continue to cook for an hour to incorporate all of the flavors together. If you are in more of a hurry, just cook until the squash is cooked all of the way through. Serve with quinoa, or brown rice and garnish with fresh chopped parsley.

Fall Squash Soup


IMG_3904This last Sunday I was in my happy place. I spent the day relaxing in the kitchen making whatever came to mind. In this case it was a comforting fall soup, and roasted chicken with preserved lemons, and olives. I only have pictures of the soup, but the chicken was so delicious that I have every intention of making it again soon.

After a hot summer, I have always loved the changing of seasons. Now that I live in LA, it’s nice to know that come fall, we still get that cool crisp air first thing in the morning at an night when the sun goes down. As everyone knows we’ve been in the middle of a terrible drought. Last Friday it finally rained down here, and I woke up early Saturday morning to the sound of rain outside of my window. Made me really homesick for the Northwest. This much needed rain made for the most beautiful crisp weather over the weekend.

I’ve made variations of this soup for the last decade or so. My mom introduced me to butternut squash soup, and we’ve made it together more times than I can count. Her version, which I’ve adopted, you add apple, pears, and chili pepper for a little kick. Feel free to use whatever squash you happen to have. In this version I had half of a small pumpkin which was roasting in the oven so it didn’t make in the picture.



  • 2 small sweet potatoes
  • 1/2 small pumpkin
  • 1 fennel bulb
  • 2 carrots
  • 2 stalks of celery
  • 1 medium yellow onion
  • 1 ripe pear
  • 1 apple
  • 4 cloves of garlic
  • 3 tbs. olive oil
  • 1 tbs. turmeric
  • 1 tbs. fresh ginger minced
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 4 cups vegetable broth

Pre heat the oven to 350 degrees roast the pumpkin until a fork easily pierces the skin.

In a large pot, heat up the olive oil on medium heat, then add the diced fennel, onion, carrots, celery, and garlic. Cook for about 10 minutes until all of the ingredients are soft and cooked through. Add the diced apple, and pear and cook for another 5 minutes stirring frequently. Add the salt, pepper, chili powder, turmeric, and minced garlic. Stir well to incorporate the seasoning evenly. Add the 4 cups of vegetable broth and cook on a medium heat for 30 minutes. If you have an immersion blender blend the soup off the heat until it is your desired  consistency. If you do not, blend in batches in the blender. Heat back up on the stove and taste for seasoning. I like to drizzel the soup with olive oil for a little extra flavor and serving aesthetic. Enjoy