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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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