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Roasting brings out the flavor in winter squash and chick peas

Roast for flavor

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.

You can buy and peel a whole squash or, if you prefer, use peeled, pre-cut butternut squash, which is available at many supermarkets.

Roasted Butternut Squash
and Chickpeas

1 pound peeled and seeded butternut squash, cut into approximately 3∕4-inch pieces

1 medium onion, cut into
1∕2-inch dice

11∕2 cups cooked, no-salt-added chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon ground cumin, or more to taste

salt

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. Makes 5 serving.

The Washington Post

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