Black Futsu & Broccoli with Creamy Garlic Dressing

Ingredients:

• 1/2 of a small black futsu squash (seeds removed, halved, then cut into wedges)
  
• 1 large head of broccoli (or two small heads), cut into small florets
• Extra virgin olive oil
• Salt & pepper, to taste
• Crispy dried chickpeas

Ingredients for Dressing:

• 4-5 cloves of garlic, minced or crushed
• 6 oz of plain unsweetened yogurt
• 1 TBSP white vinegar
• JUICE of half a lemon (about 2 TBSP)
• 1 TBSP fresh parsley, chopped
• 1 TBSP fresh mint, chopped
• 1 teaspoon granulated sugar
• 1 TBSP of water
• Pinch of red pepper flakes, optional

Directions:

1. Preheat your oven to 400 degrees. With a sharp knife, very carefully slice your black futsu in half. Remove the stem, and with a spoon, scoop out the seeds and stringy bits.
2. Slice the halves into wedges along the natural creases of the pumpkin. Cut each wedge in half to get each piece to about 1.5 inches. Chop broccoli into small florets.
3. In a large bowl, add the squash, drizzle with olive oil, and season with salt and pepper. Line a baking sheet with tin foil and arrange the squash in a flat layer. Place in the oven.
4. While the squash is baking, add the broccoli to the large bowl and drizzle with olive oil and salt and pepper. Line a second baking sheet and arrange your broccoli in a flat layer. Place in the oven alongside your squash and bake for 25 minutes.
5. While these are baking, make your dressing by combining all the dressing ingredients in a small mixing bowl. Taste and adjust to your liking and set aside.
6. Once the broccoli has started to crisp and turn golden brown, remove from the oven and set aside. Raise your oven’s heat to 450 and allow the squash to stay in the oven for another 10-15 minutes, or until easily pierced with a fork.
7. Remove from the oven and plate the broccoli, and squash together. Sprinkle crispy chickpeas on top, and drizzle the garlic lemon herb dressing over everything.