Roasted Butternut Squash with Peruvian Marinade over Garbanzo Beans

By H&W on 10th Mar 2018


Kim Yokely is a Certified Massage Therapist, Cranial Sacral Therapist, Reflexologist, Aromatherapist and Celebrity Vegan Chef that travels between Nashville, Los Angeles, Atlanta, Detroit and D.C.  
You can find her on Instagram @thebalmlifestyle.

Roasted Butternut Squash with Peruvian Marinade over Garbanzo Beans

This dish is known for its medicinal aid to acid reflux or digestion issues. Enjoy the bright color and rich flavors of this dish! 


1 Medium Butternut Squash

2 Cups of Dried Garbanzo Beans

4 Medium Vine Ripe Tomatoes

1/3 of a Sweet Onion or Yellow Onion

1 Sprig of Fresh Rosemary

1 Tablespoon of Coconut Oil

1 Medium Yellow or Green Pepper


Peruvian Marinade 

Mix the following ingredients in one large bowl

1 Tablespoon of Cumin Powder

1 Cup of Braggs Liquid Aminos (Healthy option for Soy Sauce)

½ Cup of Hoisin Sauce

1 Teaspoon of unfiltered apple cider vinegar

1 to 2 squeeze of limes (Based on preference)

Chop the onions, tomatoes and bell pepper of choice.  

Place the veggies in the Marinade to absorb flavors


Beans Directions

Rinse dry beans thoroughly with cold water.

Soak garbanzo beans in a large mixing bowl for a minimum of 8 hours (Preferably overnight)

Cover with water (1/2 an inch over bean) it is better to cover with a paper towel.

(If using canned garbanzo beans, then use 2 x 16oz cans)

Place beans in a quart size pot, cover with water

Cook on medium/high heat, cover with a lid, and bring to a high boil.

Spoon out any white foam from the high heat.

Reduce the heat to medium/low when boiling point is reached and cover with lid until tender.

Approximate cooking time: 40-60 minutes

Drain the water from the beans and then return the beans to the pot and let stand.

Next, prepare the squash.


Roasted Butternut Squash Directions

Pre-heat oven to 350 degrees.

Take chopped butternut squash with skin on – do not include seeds and do not use the fat end of the squash in this recipe.

Place squash in a cast iron skillet and massage coconut oil over chopped squash.

Pluck 10 rosemary leaves and sprinkle over squash.

Bake squash for approximately 20-30 minutes.

Remove cast iron skill with squash from oven.

Immediately turn off oven.

Place marinated veggies and garbanzo beans in cast iron skillet with squash.

Return skillet into oven to allow for coagulation.

Keep in oven for ten more minutes with no heat.

When ready to eat enjoy alone or on top of quinoa, black rice or spiralized zucchini.


*Photo by Gemma Evans on Unsplash

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