You can’t resist this easy squash-chickpea recipe


By Melissa Clark, The New York Times

I have a little problem when it comes to roasted winter squash. When I take a pan out of the oven, those soft orange cubes caramelized and glistening, I can’t stop myself from gobbling piece after piece until the batch is decimated and my dinner derailed.

A similar thing happens with spiced, roasted chickpeas, with their oily, brittle skins that get ever-so-slightly crunchy. By the time I’m ready to slide them into the big bowl I set out to catch them, I’ve eaten so many that a tiny bowl would be better suited.

It doesn’t matter how many pounds of squash or how many cans of chickpeas I start with. Unless I muster every ounce of willpower, there’s never enough to share.

So you can understand how serving this sheet-pan meal of spiced, roasted squash and chickpeas to my family was an exceptional feat of discipline.

Happily, that is the only hard part about making this dish.

The prep work is a breeze. Honey nut and butternut squashes are so easy to peel; just slip a vegetable peeler over the skin, and it will slide off in pale wide ribbons. The flesh is soft enough to cube up without resorting to the kind of heavy-duty cleaver you’d take to a leathery kabocha.


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