Dinner for 6

Nutty Butternut Squash Bowl

Name: Nutty Butternut Squash Bowl
Total time: 75 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 large garlic clove; 6 tbsp hemp hearts; 6 tbsp raw hazelnuts; 3/4 cup raw cashews; 3/4 cup raw walnuts; 3 tbsp nutritional yeast; 1 1/4 tsp fine sea salt; 1 small /medium butternut squash; 1 1/2 tbsp arrowroot powder; 6 tbsp extra-virgin olive oil; 1 can (14 oz) chickpeas; 1/2 tbsp extra-virgin olive oil; 1 tbsp 10-spice mix; 1 bunch curly kale; 1 small garlic clove; 1 tbsp extra-virgin olive oil; 1 tsp pure maple syrup (optional); 1/4 tsp fine sea salt; 3 tbsp fresh lemon juice (optional); 1 tbsp tahini (optional)

$11.28for 475 minServes 6

Thin butternut squash, chickpeas, kale, and a savory nut topping rest together for a hearty no-cook bowl.

Nutty Butternut Squash Bowl with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Garlic, 2$0.75 each typical	2	$1.50Typical price
	Nuts and seeds, 10 oz$0.70/oz typical	10 oz	$7.09Typical price
	Winter squash (butternut, 1.5 lb$1.29/lb typical	1.5 lb	$1.94Typical price
	Canned beans, 14 oz$0.09/oz typical	14 oz	$1.26Typical price
	Kale, 1$2.49 each typical	1	$2.49Typical price
	Juice, 0.75 oz$0.04/oz typical	0.75 oz	$0.03Typical price
Total for the servings shown		$16.92

Swaps

Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSalt and pepperCornstarch, vanilla, yeast, cocoaCooking spray, shortening, ghee, coconut and sesame oilHoney or maple syrupAsian sauces and pastes

Not included in the cost.

75 minstart to table
Mediumdifficulty
6servings as written
$$typical cost tier

American Vegetarian Dairy-free Budget Family Side dishes Lunches Dinners No-cook Fall Summer

Typical price

$2.82 per serving$11.28 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 large garlic clove
6 tbsp hemp hearts
6 tbsp raw hazelnuts
3/4 cup raw cashews
3/4 cup raw walnuts
3 tbsp nutritional yeast
1 1/4 tsp fine sea salt
1 small /medium butternut squash
1 1/2 tbsp arrowroot powder
6 tbsp extra-virgin olive oil
1 can (14 oz) chickpeas
1/2 tbsp extra-virgin olive oil
1 tbsp 10-spice mix
1 bunch curly kale
1 small garlic clove
1 tbsp extra-virgin olive oil
1 tsp pure maple syrup (optional)
1/4 tsp fine sea salt
3 tbsp fresh lemon juice (optional)
1 tbsp tahini (optional)

Steps

Pulse the garlic, hemp hearts, hazelnuts, cashews, walnuts, nutritional yeast, and salt into a coarse topping.
Peel the squash and slice it into very thin ribbons.
Toss the squash with arrowroot powder and 6 tablespoons olive oil, then rest it for 60 minutes.
Massage the kale, garlic, olive oil, maple syrup, salt, lemon juice, and tahini in a large bowl.
Fold the chickpeas into the kale mixture.
Divide the squash and kale mixture among bowls, then cover with the nut topping.

Main ingredient on sale this week? See what to make with canned beans on sale.