Roasted Delicata Squash with Thyme and Maple Laced Tahini Dressing, Crispy Chickpeas and Kale

A flavorful fall dish featuring roasted delicata squash, crispy chickpeas, and kale, topped with a maple-laced tahini dressing.

By @betterfoodguru

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 delicata squash
• 2 tablespoons olive oil
• 0 salt
• 0 pepper
• 1 can chickpeas
• 1 tablespoon olive oil
• 0 salt
• 0 pepper
• 0.25 cup tahini
• 2 tablespoons maple syrup
• 2 tablespoons lemon juice
• 2 tablespoons water
• 2 cups kale

Instructions

1. Preheat your oven to 400°F (200°C).
2. Slice the delicata squash into half-moons and remove the seeds.
3. Place the squash slices on a baking sheet and drizzle with olive oil, salt, and pepper.
4. Roast the squash in the oven for 20-25 minutes until tender and golden brown.
5. While the squash is roasting, prepare the crispy chickpeas. Drain and rinse the chickpeas, then pat them dry with a paper towel.
6. Toss the chickpeas with olive oil, salt, and pepper, then spread them on a separate baking sheet.
7. Roast the chickpeas in the oven for 20 minutes or until crispy.
8. Prepare the maple-laced tahini dressing by whisking together tahini, maple syrup, lemon juice, and water until smooth.
9. In a large bowl, combine the roasted squash, crispy chickpeas, and kale.
10. Drizzle the maple-laced tahini dressing over the salad and toss to combine. Serve immediately.