Video: Whole Roasted Squash With Tomato-Ginger Chickpeas

"With creamy squash, sticky chickpeas and tangy yogurt, this vegetarian sheet-pan feast easily serves a crowd. The method here doesn't bother with cutting rock-hard raw winter squash. Instead, roast them whole until you can rip them apart into wedges. Here's my whole roasted squash with tomato-ginger chickpeas. It is really a feast in few moves. There's winter squash that are roasted whole. You don't even have to cut them down into wedges."

"And then there's these chickpeas. They're soft and creamy and so warm. I love the combination of tomato and cinnamon. It's tart and warm, surprising, but also very comforting. We need something kind of bright and cooling to go with it. So you'll chop fresh, raw ginger and stir that into some yogurt. Drizzle that on top and that's a feast."

Roast whole winter squash until tender enough to rip into wedges rather than cutting raw squash. Prepare tomato-ginger chickpeas that become soft, creamy and sticky with a warm tomato and cinnamon combination. Stir chopped fresh raw ginger into yogurt to create a bright, cooling sauce. Drizzle the ginger-yogurt over roasted squash and chickpeas for tang and contrast. The tomato and cinnamon pairing provides tart, warm and unexpectedly comforting flavors. The tray-friendly method easily serves a crowd and simplifies handling hard winter squash. The overall plate balances creamy squash, sticky chickpeas and tangy yogurt.

Read at www.nytimes.com