Roasted honey nut squash and chickpeas with hot honey from A Good Appetite at The New York Times by Melissa Clark

  • cilantro
  • red onions
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

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

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

  • Eat Your Books

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

  • babyfork on January 21, 2024

    I followed the recipe pretty closely and liked the result. I had some broccoli I needed to use up, so I added that. I used a homemade berbere spice I had on hand (Marcus Samuelsson's Berbere Spice Recipe on Tasting Table, but without the chiles de árbol...so I can control the heat level better). Added some pomegranate seeds for a little pop of color and texture.

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