entrees

One-Pan Roasted Squash, Tomatoes and Chickpeas

Tossed and baked with aromatic spices, this hearty meatless main is quick to make and, as it’s made together on one-pan, is also a breeze to clean-up. 

10 min
PREP TIME
35 min
COOK TIME
260
CALORIES
8
INGREDIENTS
4
Servings

INGREDIENTS

  • 1/2 small butternut squash (about 300 g), peeled seeded and cut into ¾-inch (2 cm) chunks
  • 2 tbsps (30 ml) olive oil
  • 1 pkg (24 g) One bowl moroccan seasoning mix
  • 1 cup (250 ml) halved cherry tomatoes
  • 1 can (540 ml) chickpeas drained, rinsed and patted dry
  • 2 green onions, (green parts only) sliced
  • 1/4 cup (60 ml) sultana raisins
  • 3 tbsps (45 ml) sliced almonds

Preparation

  • 1 Preheat oven to 425°F (220°C). In large bowl, add squash, tomatoes, chickpeas, oil and seasoning, tossing to coat. Spread on large rimmed baking sheet.
  • 2 Bake in oven, stirring or turning once, until vegetables are tender and chickpeas are golden, 35 minutes.
  • 3 Sprinkle with green onions, raisins and almonds to serve.

NUTRITION INFORMATION

(per Serving)

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