"A sweet, citrusy, wholesome, and filling dinner that’s full of all of winter’s flavours."
Roasted Honeynut Squash with Crispy Chickpeas and Citrus Tahini Sauce
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Prep time 15mins
Cook time 30mins
Serves or Makes: 2
Recipe Card
Roasted Honeynut Squash with Crispy Chickpeas and Citrus Tahini Sauce
ingredients
- 2 honeynut squash, halved
- 1 tablespoon avocado oil
- To Taste Kosher salt and freshly ground black pepper
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 teaspoon smoked paprika
- 1 pomegranate, deseeded
- 1 cup sprouts
- fresh thyme or parsley
- 1/2 cup tahini
- 1/2 cup fresh orange juice
- 1/2 teaspoon paprika
- 2 tablespoon water
Method
Step 1
Preheat oven to 425˚F. To prepare the squash and chickpeas, drizzle 1/2 tablespoon avocado oil onto each half of honeynut squash and sprinkle with salt and pepper, and lay face-down on baking tray. Place rinsed chickpeas around the squash and sprinkle with smoked paprika. Place in oven for 30 minutes.
Step 2
While squash is baking, mix together tahini, orange juice, salt, paprika, water and set aside.
Step 3
Once squash is done, remove from oven. Place squash halves onto plates and top with pomegranate arils, sprouts, herbs, and drizzle with citrusy sauce! Enjoy!