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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Honey Nut Squash & Chickpeas w/Hot Honey
 Categories: Vegetables, Herbs, Squash, Chilies
      Yield: 4 servings
 
     29 oz (2 cans) chickpeas; drained;
           - rinsed
  2 1/2 lb Honey nut or butternut
           - squash; peeled, trimmed,
           - seeded, in 1" cubes
  1 3/4 ts Baharat, garam masala or
           - another spice blend
  1 1/4 ts Fine salt; more as needed
      5    Thyme sprigs
    1/8 ts Red-pepper flakes
      3 tb Extra-virgin olive oil; more
           - as needed
      1 sm Red onion; thin sliced
      1 ts Cider vinegar; more as
           - needed
    1/2 c  Fresh cilantro leaves or
           - dill sprigs; or a
           - combination
      2 tb Hot honey; more to taste
           Plain whole-milk yogurt or
           - sour cream; to serve (opt)
 
  Set oven @ 425oF/218oC.
  
  Line one sheet pan with parchment paper and a second
  sheet pan with a clean kitchen towel or paper towels.
  Place drained chickpeas on the towel-lined sheet pan and
  gently rub them dry. Place the pan on the back of the
  stove and let the chickpeas dry as you prepare the other
  ingredients.
  
  Place the squash on the parchment paper-lined pan and
  toss with 1 teaspoon baharat, 1/2 teaspoon salt, thyme
  sprigs, red-pepper flakes and 2 tablespoons oil. Spread
  squash into an even layer and roast for 20 minutes.
  
  After 20 minutes of roasting, in a medium bowl, combine
  chickpeas, red onion, remaining ? teaspoon baharat, ?
  teaspoon salt and 1 tablespoon oil, and toss until well
  combined. Add the mixture to the pan of squash and stir
  everything well. Continue roasting for another 30
  minutes, tossing the mixture halfway through, until the
  squash is golden brown and tender, and the chickpeas and
  onions are slightly crispy.
  
  Remove the pan from the oven, sprinkle vinegar and herbs
  on top and toss. Drizzle with hot honey and toss again
  to combine. Taste and season with more salt, more hot
  honey and vinegar to taste. Serve with dollops of yogurt
  if you'd like.
  
  By: Melissa Clark
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... This wins the Nobel Prize for fish cookery.
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