Asian-Inspired Vegan Baked Squash: Recipes by our chefs

Ingredients

• 1 large butternut squash, halved and seeded
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 small red onion, finely chopped
• 1 cup chickpeas, drained and rinsed
• 1/2 cup coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon sriracha sauce
• 1/4 cup cilantro, chopped
• 1/4 cup scallions, sliced
• 1 tablespoon sesame seeds