Subj : Melissa Clark Top 50 - 39
To   : All
From : Dave Drum
Date : Thu Sep 26 2024 02:58 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Roasted Honey Nut Squash & Chickpeas w/Hot Honey
Categories: Vegetables, Herbs, Squash, Chilies
     Yield: 4 servings

    29 oz (2 cans) chickpeas; drained;
          - rinsed
 2 1/2 lb Honey nut or butternut
          - squash; peeled, trimmed,
          - seeded, in 1" cubes
 1 3/4 ts Baharat, garam masala or
          - another spice blend
 1 1/4 ts Fine salt; more as needed
     5    Thyme sprigs
   1/8 ts Red-pepper flakes
     3 tb Extra-virgin olive oil; more
          - as needed
     1 sm Red onion; thin sliced
     1 ts Cider vinegar; more as
          - needed
   1/2 c  Fresh cilantro leaves or
          - dill sprigs; or a
          - combination
     2 tb Hot honey; more to taste
          Plain whole-milk yogurt or
          - sour cream; to serve (opt)

 Set oven @ 425oF/218oC.

 Line one sheet pan with parchment paper and a second
 sheet pan with a clean kitchen towel or paper towels.
 Place drained chickpeas on the towel-lined sheet pan and
 gently rub them dry. Place the pan on the back of the
 stove and let the chickpeas dry as you prepare the other
 ingredients.

 Place the squash on the parchment paper-lined pan and
 toss with 1 teaspoon baharat, 1/2 teaspoon salt, thyme
 sprigs, red-pepper flakes and 2 tablespoons oil. Spread
 squash into an even layer and roast for 20 minutes.

 After 20 minutes of roasting, in a medium bowl, combine
 chickpeas, red onion, remaining ? teaspoon baharat, ?
 teaspoon salt and 1 tablespoon oil, and toss until well
 combined. Add the mixture to the pan of squash and stir
 everything well. Continue roasting for another 30
 minutes, tossing the mixture halfway through, until the
 squash is golden brown and tender, and the chickpeas and
 onions are slightly crispy.

 Remove the pan from the oven, sprinkle vinegar and herbs
 on top and toss. Drizzle with hot honey and toss again
 to combine. Taste and season with more salt, more hot
 honey and vinegar to taste. Serve with dollops of yogurt
 if you'd like.

 By: Melissa Clark

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... This wins the Nobel Prize for fish cookery.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)