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

  • cilantro
  • red onions
  • apple cider vinegar
  • dried red pepper flakes
  • baharat spice mix
  • canned chickpeas
  • thyme sprigs
  • hot honey
  • honeynut squash
  • 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.

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