Roasted Honeynut Squash with Crispy Chickpeas and Citrus Tahini Sauce
- 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
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.
While squash is baking, mix together tahini, orange juice, salt, paprika, water and set aside.
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!