Roasted red kuri squash with rosemary and chickpeas
Red kuri squash wedges and chickpeas roasted with garlic and rosemary.
Active time20 min
Cooking35 min
Total1 h
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Ingredients
- 10 g garlic
- 800 g deseeded red kuri squash
- 3 g rosemary
- 30 ml olive oil
- 500 g cooked, drained chickpeas
- 3 g salt
Preparation
Preheat the oven to 200 degrees Celsius. Wash the red kuri squash and cut it into wedges 2 centimetres thick. Rinse and dry the chickpeas. Crush the garlic.
10 g garlic800 g deseeded red kuri squash500 g cooked, drained chickpeas- oven
- knife
Mix the squash, chickpeas, crushed garlic, oil, rosemary and salt on a baking tray and arrange in a single layer.
3 g rosemary30 ml olive oil3 g salt- baking tray
Roast for 35 minutes, turning halfway through, until the squash is tender.
- oven
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration