roasted squash salad with crispy chickpeas

Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner.

from Bon Appétit.


  • 1½ pounds sweet potatoes (about 6 small or 3 medium), halved lengthwise
  • 1 delicata or acorn squash, halved lengthwise, seeded, cut into 1″–2″ pieces
  • 7 Tablespoons extra-virgin olive oil, divided
  • Kosher salt
  • 1 14.5-ounce can chickpeas, rinsed, drained
  • 1 bunch scallions, white and pale green parts cut into 1″ pieces, dark green parts thinly sliced
  • 3 Tablespoons unseasoned rice vinegar
  • 2 Tablespoons toasted sesame seeds
  • 2 Tablespoons white miso
  • 2 teaspoons soy sauce
  • for serving: Plain yogurt (vegan if desired) and Aleppo-style pepper


  1. Preheat oven to 425°F. Toss potatoes, squash, and 2 Tbsp. oil on a large rimmed baking sheet; season with salt. Arrange potatoes cut side down and roast until squash and potatoes are browned underneath and nearly tender, 25–30 minutes. Turn potatoes and squash, then add chickpeas, white and pale green scallion parts, and 1 Tbsp. oil to baking sheet. Shake pan well to coat chickpeas with oil. Continue to roast until chickpeas are crispy and vegetables are very tender, 10–12 minutes longer.
  2. Meanwhile, whisk vinegar, sesame seeds, miso, soy sauce, 1 Tbsp. water, and remaining ¼ cup oil in a medium bowl until smooth.
  3. Dollop yogurt onto plates. Top with vegetables, then drizzle with dressing. Sprinkle with Aleppo-style pepper and dark green scallion parts.

serves 4.

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