Delicata Squash & Chickpea Grain Bowls with Currants, Spinach & Lemon Yogurt
600 Calories or Less

Delicata Squash & Chickpea Grain Bowls

with Currants, Spinach & Lemon Yogurt

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
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600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
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30g Of Protein
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45g Of Protein
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    From the Test Kitchen

    For these hearty grain bowls, a base of barley (studded with sweet currants) is served with a bevy of toppings: za'atar-roasted squash, sautéed chickpeas and spinach, fresh mint, and a dollop of creamy lemon yogurt to bring it all together.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Vegetarian 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
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    fresh
    ingredients
    Delicata Squash & Chickpea Grain Bowls with Currants, Spinach & Lemon Yogurt
    Title
    • ½ cup Pearled Barley
    • 1 Delicata Squash
    • 3 oz Baby Spinach
    • ½ cup Plain Nonfat Greek Yogurt
    • 1 15.5-Oz Can Chickpeas
    • 2 cloves Garlic
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    • 2 Tbsps Dried Currants
    • 1 Lemon
    • 1 bunch Mint
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the barley
    1 Cook the barley

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Prepare & roast the squash
    2 Prepare & roast the squash

    Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the za'atar to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, drain and rinse the chickpeas. Peel and finely chop 2 cloves of garlic. Pick the mint leaves off the stems. Quarter and deseed the lemon. In a bowl, combine the yogurt and the juice of 2 lemon wedges; season with salt and pepper.

    Cook the chickpeas & spinach
    4 Cook the chickpeas & spinach

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas in an even layer. Cook, without stirring, 5 to 7 minutes, or until lightly browned (be careful, as the chickpeas may pop as they cook). Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted and combined. Turn off the heat. Taste, then season with salt and pepper if desired.

    Finish the barley & serve your dish
    5 Finish the barley & serve your dish

    To the pot of cooked barley, add the currants, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the roasted squash, cooked chickpeas and spinach, and lemon yogurt. Garnish with the mint leaves (tearing just before adding). Enjoy!

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    Delicata Squash & Chickpea Grain Bowls

    Cook the barley
    1 Cook the barley

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    2 Prepare & roast the squash

    Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the za'atar to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare & roast the squash
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, drain and rinse the chickpeas. Peel and finely chop 2 cloves of garlic. Pick the mint leaves off the stems. Quarter and deseed the lemon. In a bowl, combine the yogurt and the juice of 2 lemon wedges; season with salt and pepper.

    4 Cook the chickpeas & spinach

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas in an even layer. Cook, without stirring, 5 to 7 minutes, or until lightly browned (be careful, as the chickpeas may pop as they cook). Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted and combined. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the chickpeas & spinach
    Finish the barley & serve your dish
    5 Finish the barley & serve your dish

    To the pot of cooked barley, add the currants, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the roasted squash, cooked chickpeas and spinach, and lemon yogurt. Garnish with the mint leaves (tearing just before adding). Enjoy!

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