Acorn Squash and Crispy Chickpeas
Servings
4servings
Ingredients
Instructions
  1. DO AHEAD: If using canned chickpeas, drain and rinse them well. On a kitchen towel, lay out chickpeas and dry them off as much as possible. This will help them get super crispy in the oven.
  2. Preheat oven to 375 degrees.
  3. Rinse the squash under running water, then cut in half, top to bottom. Scoop out the seeds, then turn the halves cut side down. Cut across the squash, into slices that are about 2-inches thick (they will look like crescents).
  4. Place squash, olive oil, chili powder, cumin, and salt in a large bowl. Add chickpeas and toss to coat everything with the oil and spices.
  5. Place the squash in a single layer on a baking sheet lined with foil or parchment paper. Place in oven for 20 minutes, sprinkle in the coriander seeds (if using), and continue to roast for another 25-35 minutes until the squash is tender and golden and the chickpeas are crispy.
  6. Add squash and chickpeas to a bowl and top with mint and a squeeze of lemon. Toss to coat and serve.
Recipe Notes

Make this a light meal by adding a few handfuls of lettuce greens (or arugula) to the finished squash.

You can eat the skin of winter squash! It is loaded with fiber, and acorn, honeynut, kuri, and delicata have the most tasty skin. Other squash, like butternut, pumpkin, and hubbard, have edible skin, too, but it’s more tough and less flavorful which is why most recipes call for peeling them before cooking.
Nutrition Facts
Acorn Squash and Crispy Chickpeas
Amount Per Serving
Calories 254 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 0mg 0%
Sodium 279mg 12%
Potassium 659mg 19%
Total Carbohydrates 33g 11%
Dietary Fiber 10g 40%
Sugars 3g
Protein 7g 14%
Vitamin A 11%
Vitamin C 30%
Vitamin D0%
Calcium 7%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.
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