Roasted Squash and Chickpeas with Hot Honey, Tofu added

 https://cooking.nytimes.com/recipes/1023687-roasted-honey-nut-squash-and-chickpeas-with-hot-honey?unlocked_article_code=1.ElE.6PRR.6uuTIwiXxuDG&smid=ck-recipe-iOS-share

Roast cubed squash (I think I used delicata), with a rub of garam masala (or Suya) with salt and oil.  Roasted at 400-425 for 20 minutes.  

Dry a can of chickpeas.  Combine with a small red onion thinly sliced.  Toss with a similar rub.  Add to oven for another 10 minutes or so.  

Also baked cubed tofu with similar rub.

Top with  1 tsp cider vinegar (or more), 1/4 cup cilantro and some thyme; can serve with yogurt and hot honey.  

Will make again!  

Sept 27, 2026.