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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