ROASTED BUTTERNUT SQUASH AND CHICKPEAS

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ROASTED BUTTERNUT SQUASH AND CHICKPEAS image

Categories     Vegetable

Yield 5

Number Of Ingredients 7

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
Salt
Freshly ground black pepper

Steps:

  • 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.

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