Roasted Butternut Squash and Chickpeas

I purchased a BIG bag of butternut squash from TJ’s on Monday and knew I had to make it asap (squash always goes bad on me?!). I wanted to search out a new recipe, but decided to go with what I know and love.

I tossed the squash with a can and a half of chickpeas in maple syrup, cinnamon, salt and a bit of olive oil. Roast at 425 for 30 minutes or until properly charred wlEmoticon smile3 Roasted Butternut Squash and Chickpeas

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Half way through cooking I added more maple syrup, salt and cinnamon when I stirred it. While it was cooking I made couscous with vegetable broth for extra flavor on the side.

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Maple roasted butternut squash and chickpeas on a bed of couscous – that’s a long name for a simple dish!

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Earlier today I had a plate of random things for a snack – apple, cashews, raisins, Attune chocolate bar (I went back for the other half when this was gone).

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Now I’m settling in with a mug of tea and my 2nd Vitatop of the evening -I have a problem.
tea Roasted Butternut Squash and Chickpeas
www.nataliedee.com

Good night friends wlEmoticon smile3 Roasted Butternut Squash and Chickpeas

Comments

  1. says

    Butternut squash always goes bad on me, too, but this looks like an amazing way to make use of it! Is it very sweet with all of the maple syrup? How much do you add? I love that you’re so into chickpeas–they’re definitely my favorite (and I LOVED your Halloween costume!). Enjoy your night!

  2. Jessy says

    I hope this doesn’t sound stupid, but did you put dry or cooked chickpeas? Because they look kinda big for ”fresh” chickpeas, so I’m a bit confused. I love both pumpkin and chickpeas, so I’m definitely gonna try this! :D

  3. Sarah W says

    my parents are both 0 so i’m pretty sure i’m an 0 but i dont really know for sure – sad aint it?

    I get my cholesterol checked on a yearly basis. I have a history of high cholesterol – probably genetic. Its a constant battleeeeeee

  4. says

    That looks DELICIOUS! Do you ever use dried chickpeas instead of canned? Do you need to handle them any differently (outside of the initial soak)?

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