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Prep time 15 minutes
Cook time 45 minutes
Yield: Serves or Makes 4
Preheat oven to 400°F and line a rimmed baking sheet with foil.
Scoop out and discard the seeds from the butternut squash halves. Rub all over with oil and season with salt. Roast, cut sides down, until fork-tender, about 45 minutes.
Top with harissa chickpeas, yogurt sauce, tahini sauce, and fresh parsley. Serve immediately.
Preheat oven to 400°F.
Combine all ingredients on a rimmed baking sheet and bake until chickpeas are crispy, mixing around chickpeas halfway through, about 30 minutes.
Combine all ingredients in a small bowl and set aside.
Whisk all ingredients in a small bowl and set aside.