Roasted Butternut Squash with Crispy Chickpeas and Lemon Yogurt

Instructions

1. 1

   Prepare the squash and oven

   Preheat the oven to 220 °C (425 °F), conventional heat. Cut the squash into approximately 2 cm cubes. Toss it with 20 ml olive oil, the cumin, coriander, sweet paprika, chili, and 3 g salt.

   
2. 2

   Roast the squash

   Spread the squash in a single layer on a baking sheet and roast for 25–30 minutes. Turn it halfway through cooking. It should be tender in the center and lightly browned at the edges.

   
3. 3

   Roast the chickpeas until crispy

   While the squash is roasting, thoroughly dry the chickpeas with a clean kitchen towel. Toss them with the remaining 10 ml oil and 1 g salt, spread them on a second baking sheet, and roast for 25–30 minutes. Shake the sheet halfway through cooking; the chickpeas should be dry and crispy on the outside.

   
4. 4

   Mix the yogurt sauce

   Finely grate the garlic and stir it into the yogurt with the lemon juice and remaining 1 g salt. Chop the parsley. The sauce should be refreshingly tangy and sufficiently salty to balance the sweet squash.

   
5. 5

   Toast the seeds and warm the pita bread

   Toast the pumpkin seeds in a dry pan for 2–3 minutes, until fragrant and starting to pop lightly in places, then transfer them to a plate. Place the pita bread in the oven for the last 2–3 minutes to warm through.

   
6. 6

   Serve

   Divide the roasted squash and crispy chickpeas among plates. Add the lemon yogurt and sprinkle with parsley and toasted seeds. Serve immediately with the warmed pita bread.