Roasting chickpeas gives them a crunch and adds interest to the creamy texture of the squash. The tahini makes an excellent dressing for baby spinach and the leaves add a fresh element to this roasted dish. You can also serve the squash and chickpeas over rice as more of an entree.
What You'll Need
1 Mini butternut squash (you can use half a large one as well)
2 Tablespoons olive oil, divided
1 Cup chickpeas (canned is fine)
1/4 Cup Greek yogurt tahini sauce (see recipe here)
1 Teaspoon za'atar seasoning
Salt to taste
How to Make It
Pre-heat the oven to 400 degrees.
Split the squash in half lengthwise and scoop out the seeds. Rub with 1 tablespoon of the olive oil, place on a baking sheet lined with parchment paper and roast for 45 minutes or until the squash is tender.
Toss the chickpeas with the remaining tablespoon of olive oil. When the squash has cooked for 25 minutes, add the chickpeas to the baking sheet for the remaining 20 minutes.
Serve each half of the squash with half the chickpeas. Sprinkle with the za'atar and drizzle on the tahini sauce. Serve over a bed of baby spinach or cooked rice.
