Miso-roasted pumpkin and chickpeas with kale from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 343) by Hetty Lui McKinnon

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Notes about this recipe

  • Eat Your Books

    Can substitute brown sugar for maple syrup, and sweet potatoes for kabocha pumpkins.

  • chefoclairo on February 01, 2026

    This was okay, the roasted pumpkin was tasty enough but not amazing. My rating is lower because this dish was average but thanks to other comments about the kale being bland, I dressed my kale with a tangy mustard dressing and for crunch made parmesan-crusted kale chips.

  • jessica_qyreaf on January 17, 2026

    The kale part of this was great and the sauce tasted great before cooking. I think our squash used was too bland and I wanted a bit more flavor from the sauce so next time I might use a bit more. I liked it even better the next day eaten cold for lunch.

  • et12 on September 28, 2025

    Made this with a small pumpkin and it was really nice. Served on abed of rice for dinner and it was very filling. I used kale which I felt was a bit too crunchy. Perhaps chard would be a better option. The roasted pumpkin seeds on top really help tie in the flavours of the dish.

  • Tealismyname on January 25, 2025

    I really liked the pumpkin and chickpeas. We didn't have kale so we used swish chard and sauteed it. To add crunch we quick pickled the stems. We changed the salad aspect of the recipe far too much to give it a rating currently.

  • patioweather on October 14, 2024

    I love squash, but I have been let down by squash salads in the past. This one was great. I didn't feel like I was chewing too much and it didn't feel monotonous.

  • hbakke on October 13, 2023

    I used a mutant butternut-ish squash that had been growing in my compost pile all summer. I had relatively low expectations for this recipe since I'm not a big fan of kale or chickpeas, but was happy with the results. We liked the miso-maple sauce on the squash and chickpeas combined with the lemony kale. I would make this again.

  • Ganga108 on April 11, 2023

    I made with butternut pumpkin, and shredded zucchini with lemon and garlic for the kale. Nice. I served alongside Lemony Roast Potatoes with Cherry Tomatoes and Garlic from Roden's cookbook Med.

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