Savory Squash Medley
This savory and nutritious squash medley combines tender chunks of squash with nutty chickpeas, juicy tomatoes, and fluffy rice. Infused with aromatic spices and herbs, it's a satisfying and flavorful dish that will leave you craving for more.
ingredients
- 1 small butternut squash, peeled and cut into cubes
- 1 can (14 oz) chickpeas, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1 cup basmati rice
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a large bowl, combine the squash, chickpeas, cherry tomatoes, onion, garlic, olive oil, cumin, paprika, turmeric, thyme, salt, and pepper. Toss until the vegetables are evenly coated.
- 3.
Spread the mixture in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
- 4.
Meanwhile, cook the basmati rice according to the package instructions.
- 5.
Once the rice and roasted vegetables are ready, gently fold them together in a large serving dish.
- 6.
Garnish with fresh parsley and serve hot.
