Roasted Squash With Turmeric-Ginger Chickpeas

Name: Roasted Squash With Turmeric-Ginger Chickpeas
Ingredients: 2 pounds squash, such as kabocha, butternut, honeynut, or acorn, seeds removed, cut into 1½-inch pieces; 10 sprigs fresh thyme; ¼ cup plus 2 tablespoons grapeseed or other neutral oil; Kosher salt; black pepper; 1 small red onion, thinly sliced (about ½ cup); ¼ cup apple cider vinegar; 4 garlic cloves, sliced; 2 teaspoons ground turmeric; 1 (1-inch) piece ginger, peeled and grated; 1 (14-ounce) can chickpeas, drained; 1 cup mixed torn fresh herbs, such as mint, cilantro, parsley and/or dill; 4 cups spicy salad greens, such as arugula or mizuna; ½ cup yogurt; ¼ cup pomegranate seeds

fullbellyfarm.com

Roasted Squash With Turmeric-Ginger Chickpeas Recipe adapted from Yewande Komolafe Note from the author: Marinating the chickpeas a day or two ahead will allow

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Ingredients

2 pounds squash, such as kabocha, butternut, honeynut, or acorn, seeds removed, cut into 1½-inch pieces
10 sprigs fresh thyme
¼ cup plus 2 tablespoons grapeseed or other neutral oil
Kosher salt
black pepper
1 small red onion, thinly sliced (about ½ cup)
¼ cup apple cider vinegar
4 garlic cloves, sliced
2 teaspoons ground turmeric
1 (1-inch) piece ginger, peeled and grated
1 (14-ounce) can chickpeas, drained
1 cup mixed torn fresh herbs, such as mint, cilantro, parsley and/or dill
4 cups spicy salad greens, such as arugula or mizuna
½ cup yogurt
¼ cup pomegranate seeds