Roasting vegetables brings out full, deep flavors and a surprising sweetness in vegetables such as winter squashes and Brussels sprouts and for chickpeas too! Reminiscent of Chickpea Popcorn, when roasted with squash the chickpeas become toasty, just slightly dried. You guys really don’t understand how much I love chickpeas. I swear, I could eat them in some fashion every single day.
If you have never had butternut squash before, you’re in for a treat. Be sure to have a very sharp knife on hand, because cutting squash takes some muscle.
The easiest part of the butternut squash to peel and cut up is the top (above the rounded bulb), so shop for a squash with more neck than bulb. If you prefer, use peeled, pre-cubed butternut squash (I get mine at Trader Joes), which is also available at many other supermarkets and natural foods stores.
- 1 pound peeled and seeded butternut squash, cut into approximately ¾-inch pieces
- 1 medium (5 ounces) onion, cut into ½-inch dice
- 1½ cups cooked, no-salt-added chickpeas (from a 15.5-ounce can, drained and rinsed)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin, or more to taste
- Freshly ground black pepper
- Preheat the oven to 375 degrees.
- Combine the squash, onion, chickpeas and oil in a large nonstick roasting pan. Season with cumin, salt and pepper to taste; mix to coat evenly.
- Roast for 20 minutes, then remove the pan from the oven and stir the mixture. Increase the oven temperature to 425 degrees and roast for about 5 minutes or just until the squash is tender.
- Serve warm or at room temperature.
Category: Side Dishes