Roasted Squash with Ginger Turmeric Chickpea*
*NYT Cooking
This dish was light, delicious, healthy and very pretty. The flavors balanced really well and all came together nicely. The recipe called for yogurt at the bottom but I omitted that. If you want to make it more filling, quinoa would be a nice addition!
What you will need:
2 pounds squash, such as butternut, honeynut, acorn or kabocha, seeds removed, cut into 1 1/2-inch pieces
10 sprigs fresh thyme
1/4 cup plus 2 tablespoons grapeseed or other neutral oil
Salt and black pepper
1 small red onion, thinly sliced (about 1/2 cup)
1/4 cup apple cider vinegar
4 garlic cloves, sliced
2 teaspoons ground turmeric
1 (1-inch) piece ginger, peeled and grated
1 (14-ounce) can chickpeas, drained
1 cup mixed torn fresh herbs, such as mint, cilantro, parsley and-or dill
arugula
1/2 cup yogurt
1/4 cup pomegranate seeds (optional but recommend)
6 Easy Steps:
Heat the oven to 400°F. On a large baking sheet, toss the squash and thyme with 2 tablespoons oil; season with salt and pepper. Spread in an even layer.
Roast until the squash is tender and just beginning to turn golden-brown, 35 to 40 minutes.
As squash roasts, toss the onion, vinegar, garlic, turmeric and ginger in a large bowl; let marinate at least 10 minutes.
Add the chickpeas and the remaining ¼ cup oil and stir to coat. Toss in half the herbs and season with salt and pepper.
Top roasted squash and marinated chickpeas over arugula, and a dollop of yogurt (if you add this)
Garnish with the pomegranate seeds, if using, and the remaining torn herbs.
