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
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.
Maple roasted butternut squash and chickpeas on a bed of couscous – that’s a long name for a simple dish!
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).
Now I’m settling in with a mug of tea and my 2nd Vitatop of the evening -I have a problem.
Good night friends