Directions
Soak chick peas in 4 cups water for 1 hour minimum, then boil in 4 cups water until tender (30-40 min). Once tender, strain and marinate at least one hour or overnight in the Coriander Vinaigrette.

Peel and cube the neck of the squash in to 1" pieces. Deseed the "bowl" and leave whole for stuffing with salad if desired. Toss with canola oil and sprinkle with salt. Roast on a sheet pan until tender.

Cut red onion in half root to top, skin on. Place cut side down on sheet pan with a little oil and roast with squash. When tender, remove peel and cut into 1/2" cubes. Dissolve sugar in the red wine vinegar, toss with cooked red onion. Best done 1 day ahead.

Destem and chop kale or chard. Blanch in salted boiling water until tender; about 5 minutes. Cool in an ice bath and reserve for assembly.
TIPS:
Butternut can be substitued with Acorn or Delicata squash for stuffing. Any squash will work for the salad version. Kale can be substituted with chard. For a fresher salad, substitute with arugula or spinach and omit the blanching.