Roasting brings out full, deep flavors in vegetables such as winter squashes. Surprisingly, it does the same thing for chickpeas. The chickpeas become toasty, slightly dried and delicious in a way that makes them reminiscent of a snack food. Mix them with seasonings, and you’ve got a side dish that could easily be a meal.
The simplest part of the butternut squash to peel and cut up is the top part, above the bulb, so I try to buy squash with more neck than bulb. If you prefer, use peeled, pre-cut butternut squash, which is available at many supermarkets.
Roasted Butternut Squash and Chickpeas
1 pound peeled and seeded butternut squash, cut into about 3/4 -inch pieces
1 medium (5 ounces) onion, cut into 1/2 -inch dice
1 1/2 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. Makes 5 servings.
Nutrition per serving: 180 calories, 5 grams protein, 27 grams carbohydrates, 6 grams fat, 1 gram saturated fat, zero milligrams cholesterol, 80 milligrams sodium, 5 grams dietary fiber, 4 grams sugar