Roasted butternut squash and chickpeas fit in anywhere


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.

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Roasted Butternut Squash and Chickpeas


•1 pound butternut squash, cut into 3/4-inch pieces

•1 medium onion, diced

•1 1/2 cups cooked, no-salt-added canned chickpeas

•2 tablespoons olive oil

•1 teaspoon ground cumin

•Salt and pepper


Heat 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 oven temperature to 425 degrees and roast five minutes or until the squash is tender.

Serve warm.

Nutrition information per serving: 180 calories, 5 g protein, 27 g carbohydrates, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 80 mg sodium,

5 g dietary fiber, 4 g sugar

Servings: 5

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