Prep time: 15 minutes
Cook time: 25 minutes
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 try to buy squash with more neck than bulb. If you prefer, use peeled, pre-cut butternut squash, which is available at many supermarkets.
Recipe from Stephanie Witt Sedgwick, special to the Washington Post.
1 pound peeled and seeded butternut squash, cut into approximately 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.
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