Pomegranate Squash

What You’ll Need:

2 cups butternut squash, peeled, seeded and chopped
1 1⁄2 tablespoons extra-virgin olive oil, divided
1 onion, diced
2 cloves garlic, minced
2 bunches kale, chopped
1 1⁄2 cups chickpeas, drained and rinsed
1 tablespoon fresh lime juice
1⁄4 teaspoon sea salt
1⁄2 cup fresh pomegranate arils

What You’ll Do:

Preheat oven to 400°F. In a medium bowl, toss squash with 1⁄2 tablespoon oil. Spread squash onto a parchment-lined baking sheet and roast until tender. Remove squash from oven and let cool. Over low heat sauté onion, garlic and kale until the kale begins to wilt. Add the chickpeas, cover and simmer for 5 minutes. Add the squash to the mixture with the lime juice and salt. Sprinkle with pomegranate arils and serve.