Sage Roasted Butternut Squash with Chickpeas
This delicious sage roasted butternut squash side dish tastes just like the holidays in one bite! Filled with soft butternut squash, crunchy chickpeas, and sweet cranberries, everyone will love this side dish. It's fully gluten free and vegan too!
Servings 4 servings
Ingredients
- 1 large butternut squash, peeled and diced (you should have about 4-6 cups of cubed squash)
- 1 can chickpeas, rinsed and drained
- 2 tablespoon olive oil
- 2 tablespoon fresh sage leaves, minced about 12 leaves
- 1 teaspoon salt I like using flaky sea salt
- ⅓ cup dried, sweetened cranberries
Instructions
- Preheat oven to 425F.
- Peel and dice your butternut squash into bite sized cubes.
- Mix the squash, chickpeas, oil, sage and salt together on a parchment lined baking sheet so the squash and chickpeas are evenly covered with the oil and seasonings.
- Roast for 45-55 minutes, until chickpeas are crispy and squash is golden and cooked through.
- Let cool for 5 minutes before transferring to a serving dish and tossing with the cranberries.
- Serve immediately and enjoy!