Curry Roasted Delicata Squash with Chickpeas
Ingredients
- 2 delicata squash, seeded and sliced into 1/2 moons
- 1 can chickpeas, drained and rinsed
- 1 sweet onion thinly sliced into half moons
- 2-3 teaspoons curry powder
- 1 teaspoon big flakey sea salt
- 1/2 teaspoon freshly ground black pepper
- Olive oil spray
- 1/4 cup tahini
- 2 garlic cloves, grated
- 1 lemon
Instructions
- Preheat oven to 425 and line baking sheet with parchment paper
- Toss all squash, chickpeas and onions together in a large mixing bowl and lightly spray with olive oil.
- Add curry powder, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon sea salt, and toss until everything is evenly covered.
- Roast in oven for 20-30 minutes. Squash should be golden brown and easily pierced with a fork.
- Meanwhile, combine tahini with lemon juice, garlic, 1/2 tsp sea salt and enough water to thin it out for desired consistency.
- Serve roasted squash with tahini dressing.