Blue hubbard may seem overwhelming to cut, but with the right technique it’s not that hard! In some instances, I’ve even resorted to dropping it on a clean tarp outside to break it open. (May sound crazy, but saves you plenty of time!) Cutting a medium-sized hubbard even resulted in 3-4 full gallon ziploc bags! The amount of cubes you can get per squash is amazing, allowing you to stock up in the freezer for future recipes.
- 1 cup barley, dried
- 1 can chickpeas
- 2 cups blue hubbard squash, cubed
- 2 cups arugula
- 1/4 cups tahini
- olive oil
- curry powder
- salt and pepper
- Fill small pot and let come to a boil. Reduce heat to a simmer, add barley, cover and let cook until tender, about 40-50 min.
- Pre-heat oven to 450 F. Rinse chickpeas. In another bowl, toss in 1 Tbsp olive oil, 1 tsp curry powder and a pinch of salt and pepper. Spread out on another lined sheet pan. Roast in oven until dry and somewhat hard, about 30 -40
- Change heat in oven to 400 F. In a bowl, toss blue hubbard squash in 1 Tbsp olive oil and 2 tsp curry powder and a pinch of salt and pepper. Spread out on a lined sheet pan, leaving space between squash. Cook in oven until tender, about 15-25 minutes.
- When barley is done, place in a large bowl. Stir in tahini. When squash and chickpeas are done, mix into bowl as well as well as arugula. Add salt and pepper to taste.