Roasted honey nut squash and chickpeas with hot honey from The New York Times Cooking by Melissa Clark

  • cilantro
  • red onion
  • thyme
  • apple cider vinegar
  • olive oil
  • yogurt
  • red pepper flakes
  • baharat spice mix
  • canned chickpeas
  • hot honey
  • honeynut squash
  • EYB Comments

    Can substitute regular honey mixed with ground cayenne pepper for hot honey, garam masala for baharat, rice wine vinegar for apple cider vinegar, dill for cilantro, sour cream for yogurt, and butternut squash for honeynut squash.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Can substitute regular honey mixed with ground cayenne pepper for hot honey, garam masala for baharat, rice wine vinegar for apple cider vinegar, dill for cilantro, sour cream for yogurt, and butternut squash for honeynut squash.

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