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Title: Spice Roasted Squash
Categories: Vegan, Vegetables, Squash
Yield: 4 Servings

1 lg Butternut squash (1.5 kg)
800 g Chickpeas (2 cans)
4 tb Cumin seeds
2 tb Fennel seeds
2 tb Yellow mustard seeds
2 ts Coriander seeds
2 ts Smoked paprika
2 tb Sesame seeds
1 tb Flaky sea salt; plus extra
- to serve
4 tb Olive oil; plus extra to
- serve
35 g Pistachios
Handful flat-leaf parsley
3 Medjool dates; up to 4
4 tb Tahini
2 tb Pomegranate molasses
1 Lemon; zest and juice of

Butternut is an amazing winter vegetable that is so easy to pair with
bright and bold flavors. Nutty tahini and pistachios blend
beautifully with tangy pomegranate molasses and chewy dates. Enjoy as
is or with a grain of your choice.

Preheat the oven to 400°F / 220°C / 200°C fan.

Halve the squash lengthways (no need to peel). Scoop out the seeds
and then quarter each half lengthways, so you have eight long pieces.
Cut each piece into 2 to 3 cm chunks.

Drain and rinse the chickpeas and pat them dry with a clean tea towel,
removing any skins that come loose.

Add the squash chunks and chickpeas to a large baking tray (use two
trays if it looks overcrowded -they need space to cook or they will
become mushy).

Lightly grind all the spices using a pestle and mortar or spice
grinder, keeping some intact. You could even leave them all intact if
you like; this will give a chunky texture and pops of flavor. Add the
spices to a bowl and mix in the sesame seeds, salt and olive oil.

Tip the spice mix into the tray(s) with the chickpeas and squash and
mix very well, making sure everything is evenly coated. Bake,
uncovered, for 20 minutes, then toss and bake for another 15-18
minutes until the chickpeas are slightly crispy and the squash is
tender inside and starting to crisp at the edges.

Meanwhile, roughly chop the pistachios and parsley. Remove the stones
from the dates and tear them into large pieces.

Once the squash is cooked, remove the tray from the oven and scatter
over the pistachios and dates, then return to the oven for another 2
to 3 minutes.

Drizzle over the tahini and pomegranate molasses, along with some more
olive oil, and sprinkle with salt. Add the lemon zest and juice, and
scatter over the parsley to finish. Serve.

Recipe by Christina Soteriou

Recipe FROM:
<https://plantbasednews.org/veganrecipes/dinner/spiced-roasted-squash/>

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