Jump to RecipeRate RecipeThis post contains affiliate links.Please see our disclosure policy.If fall was a dinner, this would be it: maple-Dijon roasted Honeynut squash over a creamy, lemony whipped chickpeas and topped with buttery toasted pine nuts.

(gluten-free, with soy-free & nut-free options.12g each protein and fiber per serving) Hungry for more?My quick start guide has tips and secrets with easy recipes that you will LOVE! Please enable JavaScript in your browser to complete this form.Name * Email Name Email *Yes, send it to me! Table of ContentsWhy You’ll Love Roasted Honeynut SquashMore Winter Squash RecipesRoasted Honeynut Squash with Lemon Whipped Chickpeas RecipeIngredientsTipsHow to Make Roasted Honeynut SquashWhat to Serve with Roasted Honeynut SquashFrequently Asked Questions It has this amazingly delicious roasted honeynut squash with that fantastic glaze of maple, Dijon, Aleppo pepper flakes, and thyme.The glaze is just so mind-blowingly amazing on that squash.  We pair the roasted squash with this creamy lemony chickpea puree, which gets whipped up in a food processor.

You can also use a blender.That tangy, refreshing, herby freshness from the chickpeas pairs amazingly with the squash.Screenshot To add some texture, we add some toasted pine nuts and some fresh herbs on top.

Use toasted almond slivers, pecans or pumpkin seeds for variation.It comes together fairl

Read More