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A great holiday side dish from the Bolton family!

By Chef Saul Bolton



  • 2 unpeeled Kabocha Squash (cut in half and deseeded)

  • 3 cups of cooked garbanzo beans drained, rinsed and dried

  • 1 large bunch of cilantro washed and gently dried

  • 1 medium red onion, medium diced

  • 1 cup of mint leaves

  • ¼ cup of fresh lime juice

  • Coconut oil

  • Garam masala

  • Hot smoked paprika

  • Sea salt

  • Honey

  • Coconut yogurt

  • Preheat the oven to 375F.

  • Cut each half of Kabocha squash into 6 to 7 wedges.

  • In a large bowl combine the wedges of squash and garbanzo beans.

  • Melt ½ cup of coconut oil and pour over into the bowl, toss to coat the squash and garbanzos.

  • Season with garam masala, hot smoked paprika, and sea salt. Toss to coat.

  • Spread the mixture evenly on a cookie tray and place in the oven.

  • Roast squash until tender and caramelized on both sides. Make sure to agitate the garbanzos during this process. The cooking should take about 30 – 35 minutes.

  • Arrange the squash on a serving platter.

  • In a medium sized bowl combine the red onion, lime juice & cilantro with the still hot garbanzos toss to wilt the cilantro.  Spoon the mixture over and around the squash.

  • Drizzle with honey.

  • Distribute fresh mint over the platter.

  • Serve with the coconut yogurt on the side.

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