Servings: 4

1 butternut squash (about 1 1/2 pounds), cut into 3/4-inch pieces 1 butternut squash (about 1 ½ pounds), cut into ¾-inch pieces
3 small zucchini or summer squash, cut into 3/4-inch pieces 3 small zucchini or summer squash, cut into ¾-inch pieces
1/2 head cabbage, sliced thickly ½ head cabbage, sliced thickly
1 can chickpeas, drained and rinsed 1 can chickpeas, drained and rinsed
1 teaspoon Penzey’s Forward! 1 teaspoon Penzey’s Forward!
3 tablespoons olive oil 3 tablespoons olive oil
1/4 cup reduced-sodium soy sauce ¼ cup reduced-sodium soy sauce
1/4 cup rice vinegar ¼ cup rice vinegar
1 tablespoon sesame oil 1 tablespoon sesame oil

Heat oven to 450° F.
Toss the squash, cabbage, chickpeas, forward seasoning, and 3 tablespoons of the olive oil on a rimmed baking sheet.
Combine the soy sauce, vinegar, and sesame oil. Drizzle over vegetables.
Roast, rotating baking sheet midway, 20 minutes.