Roasted Honey Nut Squash and Chickpeas With Hot Honey
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By cooking.nytimes.com
Roasted Honey Nut Squash and Chickpeas With Hot Honey
Instructions
Cook:1h
Updated at: Thu, 21 Nov 2024 10:33:09 GMT
Nutrition balance score
Great
Glycemic Index
57
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories381.1 kcal (19%)
Total Fat14.5 g (21%)
Carbs56.5 g (22%)
Sugars14.1 g (16%)
Protein11.3 g (23%)
Sodium1056 mg (53%)
Fiber12.4 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 x 14.5 ouncecans chickpeas
preferably not “no salt added”, drained and rinsed
2.5 poundshoney nut squash
or butternut, peeled, trimmed, seeded and cut into 1-inch cubes
1 ¾ teaspoonsbaharat
garam masala, or another spice blend
1 ¼ teaspoonsfine salt
plus more as needed
5thyme sprigs
⅛ teaspoonred-pepper flakes
3 tablespoonsextra-virgin olive oil
plus more as needed
1red onion
small, thinly sliced
1 teaspooncider vinegar
or rice wine vinegar, plus more as needed
½ cupfresh cilantro leaves
or dill sprigs, or a combination
1 tablespoonshot honey
plus more to taste
whole-milk yogurt
Plain, or sour cream, for serving, optional
Instructions
View on cooking.nytimes.com
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