Herb Roasted Chickpeas and Butternut Squash
Yields
4 ServingsPrep Time
5 MinutesCook Time
40-45 MinutesTotal Time
1 HourIngredients
- Crisco® Cooking Spray
- 1 (15oz) can chickpeas, drained and rinsed.
- 5 cups butternut squash, peeled and cut 1-inch dice
- 1 tbsp extra-virgin olive oil
- 3 tsp Dash™ Garlic & Herb Seasoning Blend
- 1 cup Feta cheese crumbles
- ¼ cup parsley, roughly chopped
- 1 lemon
A hearty and flavorful dish featuring caramelized butternut squash and crispy roasted chickpeas, tossed with crumbled feta, fresh parsley, and a squeeze of lemon juice for a bright, savory finish. Perfect as a side dish or light meal.
Directions
- Preheat your oven to 425°F. Lightly mist a baking sheet with oil spray and set aside.
- Spread the chickpeas on paper towels and pat them dry thoroughly to remove any excess moisture.
- In a bowl, combine the diced butternut squash, dried chickpeas, olive oil, and Dash™ Garlic & Herb Seasoning. Toss everything together until evenly coated.
- Spread the mixture evenly on the prepared baking sheet in a single layer. Roast in the preheated oven for 40 to 45 minutes, or until the edges of the squash start to brown. The squash should be tender and caramelized, while the chickpeas should be golden, split open, and crisp as they cool.
- In a serving bowl, combine the roasted squash and chickpeas with crumbled feta and chopped parsley. Add a squeeze of fresh lemon juice for brightness before serving.
Tips
- Chef’s Tip - For extra crispy chickpeas, make sure they are completely dry before roasting and avoid crowding them on the baking sheet. This allows them to roast evenly and achieve that perfect crunch.
