Easy Squash and Chickpea Recipe

I’ve slightly downside on the subject of roasted winter squash. After I take a pan out of the oven, these smooth orange cubes caramelized and glistening, I can’t cease myself from gobbling piece after piece till the batch is decimated and my dinner derailed.

An analogous factor occurs with spiced, roasted chickpeas, with their oily, brittle skins that get ever-so-slightly crunchy. By the point I’m prepared to slip them into the large bowl I got down to catch them, I’ve eaten so many {that a} tiny bowl can be higher suited.

It doesn’t matter what number of kilos of squash or what number of cans of chickpeas I begin with. Until I muster each ounce of willpower, there’s by no means sufficient to share.

So you’ll be able to perceive how serving this sheet-pan meal of spiced, roasted squash and chickpeas to my household was an distinctive feat of self-discipline.

Fortunately, that’s the solely exhausting half about making this dish.

The prep work is a breeze. Honey nut and butternut squashes are really easy to peel; simply slip a vegetable peeler over the pores and skin, and it’ll slide off in pale large ribbons. The flesh is smooth sufficient to dice up with out resorting to the sort of heavy-duty cleaver you’d take to a leathery kabocha.

In fact, you can even use precubed squash. Nevertheless, it’s uncommon to seek out precubed honey nut squash in supermarkets, the place butternut is the rule. However honey nut will probably be nicely definitely worth the hassle — sweeter and extra velvety — if you could find it and don’t thoughts reducing it up.

(One other bonus to getting ready your individual squash: with the ability to roast the seeds, which I like even higher than roasted pumpkin seeds.)

Whereas the squash will get a head begin within the oven, you’ll be able to dry out the chickpeas to encourage crisping. Give them a rinse, pat them dry, then unfold them out on a dish towel for 20 to half-hour. It makes an enormous distinction. However attempt to use chickpeas which were ready with salt, for the reason that no-salt-added manufacturers are sometimes very bland.

Topping the squash and chickpeas with a drizzle of scorching honey and a dollop of yogurt pulls the dish collectively, and a handful of recent herbs makes it fairly and recent.

Now the exhausting half: Serve it rapidly earlier than your willpower falters — and whereas there’s nonetheless loads of roasted squash and chickpeas to go round.

Recipe: Roasted Honey Nut Squash and Chickpeas With Hot Honey

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