https://www.copymethat.com/r/w4dLqhCTK/roasted-honey-nut-squash-and-chickpeas-w/
134877568
SyYGEjK
w4dLqhCTK
2024-04-28 19:31:31
Roasted Honey Nut Squash and Chickpeas with Hot Honey
loading...
X
Ingredients
- 2 (14.5-ounce) cans chickpeas (preferably not “no salt added”), drained and rinsed
- 2½ pounds honey nut or butternut squash, peeled, trimmed, seeded and cut into 1-inch cubes (6 cups)
- 1¾ teaspoons baharat, garam masala or another spice blend
- 1¼ teaspoons fine salt, plus more as needed
- 5 thyme sprigs
- ⅛ teaspoon red-pepper flakes
- 3 tablespoons extra-virgin olive oil, plus more as needed
- 1 small red onion, thinly sliced
- 1 teaspoon cider vinegar or rice wine vinegar, plus more as needed
- ½ cup fresh cilantro leaves or dill sprigs, or a combination
- 1 to 2 tablespoons hot honey, plus more to taste
- Plain whole-milk yogurt or sour cream, for serving (optional)
Steps
Directions at cooking.nytimes.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!