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

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