Ingredients:

  • 1 medium (2-3 lb) butternut squash, peeled and cubed into 1-inch pieces
  • 4 tbsp olive oil
  • 2 tbsp yellow curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted very dry

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Peel the butternut squash and cut it into uniform 1-inch cubes to ensure even cooking.
  3. In a large mixing bowl, whisk together the olive oil, curry powder, turmeric, ginger, salt, and pepper.
  4. Toss the squash cubes and chickpeas into the spice mixture, stirring until every piece is thoroughly coated.
  5. Spread the mixture in a single layer on the baking sheet, ensuring the pan is not crowded to prevent steaming.
  6. Roast for 25–30 minutes, tossing once halfway through, until edges are mahogany-colored and the center is tender.