Butternut Squash, Chick Peas and Black Rice with a Clementine Shallot Vinaigrette
Recipe type: Side Dish
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • 1 medium butternut squash
  • 1 teaspoon of coconut oil
  • sprinkle of salt and pepper
  • ½ cup of black rice
  • 1 cup of water
  • ¼ cup of olive oil (good quality)
  • ¼ cup of light vinegar (i.e. a white balsamic)
  • juice and zest of 1 clementine orange
  • 1 teaspoon mustard
  • 1 shallot, finely diced
  • sprinkle of salt and pepper
  • 12 oz cooked, drained and rinsed garbanzo beans
  • ¼ cup of pine nuts
  • 2 clementines, peeled and chopped
  • fennel fronds as garnish
  1. Preheat oven to 400*F. Peel and chop the squash. Reserving the seeds. Place in a single layer on a silicon-lined baking sheet. Spray with a little coconut oil, sprinkle with salt and pepper. Bake for about 40 minutes or until fork-tender.
  2. While squash is baking. Cook ½ cup of rice with 1 cup of water.
  3. In a jar, add the olive oil, vinegar, clementine juice and zest, mustard, shallot, and salt and pepper. Shake well until combined.
  4. Mix the cooked squash, rice, chickpeas, pine nuts, clementines and fennel, with the dressing. Tip: start with just ⅓ to ½ of the dressing. Depending on your tastes, you won't need it all.
  5. Optional topping: roast the reserved butternut squash seeds. Click here for instructions. The seeds did not make the photo, but added a welcomed crunch.
  6. Serve slightly warm and enjoy!
Recipe by Baby Bird's Farm and Cocina at https://babybirdsfarm.com/butternut-squash-chick-peas-black-rice-clementine-shallot-vinaigrette/