Putzel Kitchen
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Curry Roasted Delicata Squash with Chickpeas

Curry Roasted Delicata Squash with Chickpeas


  • 2 delicata squash, seeded and sliced into 1/2 moons
  • 1 can chickpeas, drained and rinsed
  • 1 sweet onion thinly sliced into half moons
  • 2-3 teaspoons curry powder
  • 1 teaspoon big flakey sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Olive oil spray
  • 1/4 cup tahini
  • 2 garlic cloves, grated
  • 1 lemon


  1. Preheat oven to 425 and line baking sheet with parchment paper
  2. Toss all squash, chickpeas and onions together in a large mixing bowl and lightly spray with olive oil.
  3. Add curry powder, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon sea salt, and toss until everything is evenly covered.
  4. Roast in oven for 20-30 minutes. Squash should be golden brown and easily pierced with a fork.
  5. Meanwhile, combine tahini with lemon juice, garlic, 1/2 tsp sea salt and enough water to thin it out for desired consistency.
  6. Serve roasted squash with tahini dressing.

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