Roasted Butternut Squash with Chickpeas

This recipe can be served as a side or add rice and naan to make it a main dish.

1 Butternut Squash peeled and cut into bite sized pieces
1 can of chickpeas
Salt and Pepper
Olive Oil
Vanilla Yogurt with Chopped Cilantro as a garnish

Preheat the oven to 400 degrees F. Place chickpeas and squash in a roasting pan. Pour olive oil and salt & pepper to taste.
Roast for 40 minutes or until the squash are tender.

Comments

[holler]

I had never thought to roast chickpeas. But I do have a tin in my store cupboard and some scooped out pumpkin in the fridge from last night! I made pumpkin, leek and mushroom fondue! It was tasty, but you could ony manage a little. very cheesy! Now I know what to do with the leftover pumpkin!

[Michelle]

This sounds wonderful. I was on a huge squash kick this season with my kids - we tried almost every variety. Thank you for sharing!