Prep Time:
Cook Time: 20-25 minutes
Serves: 2 (2 cups serving size)
Level of Difficulty: Moderate
Ingredients:
2c. Chopped butternut squash
1 onion, chopped
1Tbsp + 1tsp olive oil
15oz can chickpeas , drained and rinsed
2 tsp curry powder
2 Tbsp Tahini
2 Tbsp lemon juice
1 clove garlic, minced
Salt/pepper to taste
Cilantro to garnish
Instructions:
Preheat oven 400’F. On large sheet pan toss squash and onion with 1Tbsp olive oil. Roast until tender 20-25 minutes. Toss chick peas with the remaining 1Tbsp of olive oil, curry powder, and salt/pepper. Roast on separate sheet pan for 15 minutes. In bowl – mix tahini, lemon juice, garlic, 1tsp water, and salt/pepper to taste. Toss roasted squash, chick peas, and dressing. Garnish with cilantro and serve.
Nutrional Info:
Calories: 520
Fat: 16g
Carbohydrates: 62g
Sodium: 420mg