Maple Tahini Glazed Delicata Squash with Crispy Chickpea Crumble

Ingredients

• •2 medium delicata squash, halved lengthwise and seeded
• •2 tablespoons olive oil, divided
• •1/4 cup tahini
• •2 tablespoons maple syrup
• •1 tablespoon lemon juice
• •1/2 teaspoon ground cinnamon
• •1/2 teaspoon salt
• •1/4 teaspoon ground black pepper
• •1 cup canned chickpeas, rinsed and drained
• •1 teaspoon smoked paprika
• •1/2 teaspoon garlic powder
• •1/4 teaspoon cayenne pepper (optional)
• •2 tablespoons panko breadcrumbs
• •1 tablespoon sesame seeds
• •Fresh parsley for garnish

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Slice the delicata squash into 1/2-inch thick rings, leaving the skin on. Brush the squash with 1 tablespoon of olive oil and place on the prepared baking sheet.

3. 3

   Roast the squash for 20 minutes, turning halfway through, until tender and lightly golden.

4. 4

   In a small bowl, whisk together tahini, maple syrup, lemon juice, ground cinnamon, salt, and pepper. Set aside.

5. 5

   Spread the rinsed and drained chickpeas on a clean kitchen towel and pat dry. Transfer them to a bowl and toss with 1 tablespoon of olive oil, smoked paprika, garlic powder, cayenne pepper (if using), and a pinch of salt.

6. 6

   Spread the seasoned chickpeas on a separate baking sheet and roast for 25–30 minutes, shaking the pan halfway through, until crispy.

7. 7

   Once the chickpeas are done, mix them with panko breadcrumbs and sesame seeds for added crunch.

8. 8

   Drizzle the roasted squash with the prepared maple tahini glaze.

9. 9

   Top the squash with the crispy chickpea crumble and garnish with fresh parsley before serving.