Roasted Chickpeas and Butternut Squash

You know those kind of recipes you discover that are so special and delicious they stay with you for years? Well, this is one of those. The sweetness of the squash and the crunch of the chickpeas keep you going back for more. And it's so simple to make you have no reason not to.


Roasted Chickpeas and Butternut Squash

1 lb butternut squash, peeled, seeded, and cut into 3/4 inch pieces.  
1 1/2 cups chickpeas
1 medium onion, cut into 1/2 inch dice  
3 Tbs. olive oil
1 1/2 tsp. cumin
1 tsp. smoked paprika
salt to taste  

1. Preheat oven to 375 degrees. Meanwhile put squash, chickpeas, and onions on a cookie sheet lined with parchment paper. Drizzle oil over veggies, then sprinkle with spices. Toss with hands to mix.

2. Roast for 20 min. Stir. Increase temp to 425 degrees and roast until squash is tender, stirring veggies occasionally.

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