Ingredients
- 1 butternut squash (medium-large)
- 1 red onion (small-medium)
- 2 14oz cans chickpeas
- Garam masala (or a different spice blend like baharat)
- Salt
- Thyme, preferably a few fresh sprigs
- Red pepper flakes
- Olive oil
- Honey for garnishing
- Cider or rice wine vinegar for garnishing
- Fresh mint/cilantro/dill (whatever you like) for garnishing
- Sour cream or whole milk plain yogurt for garnishing
Prep
Preheat oven to 425˚F.
Peel and gut the squash, and chop into ~1” cubes which can be placed right onto a baking sheet. Toss with garam masala, salt, thyme, red pepper flakes (use caution), and enough olive oil to coat all the pieces. Bake for 20 minutes.
Meanwhile, drain/rinse the chickpeas and dry them on a towel. Peel the onion and cut it in half, then thinly slice the halves so you get skinny onion half-rings. In a bowl, mix the chickpeas and onion with garam masala, salt, and enough olive oil to coat the mixture.
When the squash has roasted for 20 minutes, take it out and dump the onion/chickpea mixture on top. Bake for another 30 minutes.
Serve, encouraging people to top their serving with the honey, vinegar, fresh herbs, and sour cream or yogurt.
Credit
This recipe is from NY Times Cooking.