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  • 100 Easy Dinners - 82

    From Dave Drum@1:2320/105 to All on Sun Dec 8 16:12:00 2024
    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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