MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roasted Honey Nut Squash & Chickpeas With Hot Honey
Categories: Vegetables, Herbs, Squash, Chilies
Yield: 4 Servings
29 oz Chickpeas (2 cans); 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
- (optional)
Set oven @ 425 F/218 C.
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 ts baharat, 1/2 ts salt, thyme sprigs, red-pepper flakes, and
2 tb 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 3/4 ts baharat, 3/4 ts salt, and 1 tb 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.
Recipe by Melissa Clark
Recipe FROM:
https://cooking.nytimes.com
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