Roasted Butternut Squash and Chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Curry powder2 tbsp Olive Oil2 cups cubed Butternut Squash2 cups chickpeas (garbanzo beans)
Chop squash into half inch dice (about the same size as the chickpeas). Toss the chickpeas, curry powder, squash cubes in olive oil on a rimmed baking sheet.
Roast at 375 F for about an hour, or until squash is tender.
Serve with yogurt and naan or rice.
Serves 4 (1 cup servings) with another main dish, or 2 as a main course with a small amount leftover.
Number of Servings: 4
Recipe submitted by SparkPeople user EPHILIDES.
Roast at 375 F for about an hour, or until squash is tender.
Serve with yogurt and naan or rice.
Serves 4 (1 cup servings) with another main dish, or 2 as a main course with a small amount leftover.
Number of Servings: 4
Recipe submitted by SparkPeople user EPHILIDES.
Nutritional Info Amount Per Serving
- Calories: 253.7
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 364.9 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 9.3 g
- Protein: 7.2 g
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