Roasted Squash with Turmeric-Ginger Chickpeas

cooking.nytimes.com

I like to cook healthy food from around the world which is Weight Watchers friendly, but I do like to treat myself and my family to some indulgences now and again. I cook with traditional methods as well as an Instant Pot.

2 pounds squash, such as butternut, honeynut, acorn or kabocha, seeds removed, cut into 1½-inch pieces

10 sprigs fresh thyme

¼ cup plus 2 tablespoons grapeseed or other neutral oil

Kosher salt and black pepper

1 small red onion, thinly sliced (about ½ cup)

¼ cup apple cider vinegar

4 garlic cloves, sliced

2 teaspoons ground turmeric

1 (1-inch) piece ginger, peeled and grated

1 (14-ounce) can chickpeas, drained

1 cup mixed torn fresh herbs, such as mint, cilantro, parsley and-or dill

4 cups spicy salad greens, such as arugula or mizuna

½ cup whole-milk yogurt

¼ cup pomegranate seeds (optional)

Directions at cooking.nytimes.com

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