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Photo of Roasted chickpeas, butternut squash & onion by WW

Roasted chickpeas, butternut squash & onion

2
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
This vegetarian meal keeps the flavors simple but impactful, leaning on seasoning salt (use your favorite blend) and fresh parsley to do the heavy lifting. We roast at a high temperature so that the chickpeas end up slightly crispy, while the squash and onion become silky tender. We recommend using pre-cubed butternut squash to keep prep time low; if some cubes are larger than others, cut them to a uniform size for even cooking.

Ingredients

Uncooked butternut squash

4 cup(s), cubed

Canned chickpeas (garbanzo beans)

31 oz, 2 (15.5-oz) cans

Red onion

1 medium, cut into thin wedges

Olive oil

2 Tbsp

Seasoning salt

1¼ tsp, divided

Plain fat free Greek yogurt

¾ cup(s)

Fresh parsley

¼ cup(s), chopped

Fresh lemon juice

1 Tbsp

Instructions

  1. Preheat the oven to 450°F. On a sheet pan, combine the squash, chickpeas, and onion. Drizzle the oil and sprinkle 1 tsp seasoning salt over the vegetable mixture; toss gently to coat. Roast until the squash and onion are tender, 25 to 30 minutes, stirring after 15 minutes.
  2. Meanwhile, in a small bowl, stir together the yogurt, parsley, lemon juice, and remaining ¼ tsp seasoning salt. Serve the yogurt mixture with the vegetable mixture.
  3. Serving size: about 1 ⅓ cup vegetable mixture and 3 tbsp yogurt mixture

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