Lime-Cumin Roasted Butternut Squash with Crispy Chickpeas
Ingredients
- 1butternut squash (about 2 pounds)
- 1 can (15 oz)chickpeas (or 1.5 cups cooked)
- 3 tablespoonolive oil
- 1 teaspooncumin seeds
- 2lime
- 3 clovegarlic
- ·kosher salt
- ·black pepper
- ¼ cupcilantro
- ¼red onion
Prep
- 01
Peel, seed, and cut 1 butternut squash (about 2 pounds) into 3/4-inch cubes.
- 02
Mince 3 cloves garlic.
- 03
Chop 1/4 cup fresh cilantro.
- 04
Thinly slice 1/4 red onion.
Method
- 01
Preheat oven to 425°F. Line two baking sheets with parchment paper.
- 02
Toss cubed butternut squash with 2 tablespoons olive oil, 1 teaspoon cumin seeds, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on one sheet. Roast for 20 minutes.
- 03
Meanwhile, drain and pat dry the chickpeas. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread on the second sheet.
- 04
After the squash has roasted 20 minutes, add the chickpeas sheet to the oven. Roast both together for 15 minutes more, stirring each halfway through, until the squash is tender and the chickpeas are golden and crispy.
- 05
Transfer both to a serving bowl. Squeeze juice from 2 limes over the top, add the minced garlic, and toss well. Taste and adjust salt and pepper as needed.
- 06
Top with fresh cilantro and thinly sliced red onion just before serving.
Spice Tips
For warmth, add a pinch of smoked paprika or ground coriander to the roasted vegetables. For heat, scatter 1/4 teaspoon red pepper flakes before roasting. A squeeze of hot sauce or a dash of cayenne at the end adds punch without overpowering the lime and cumin.