Roasted Butternut Squash and Chickpea Pasta

Serves: 4
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 45 minutes
Ready In: 55 minutes

• 1 package brown rice spaghetti (I used Trader Joe’s)
• 1 medium sized butternut squash (~3 pounds)
• 1/2 onion, diced
• 4 cloves garlic, minced
• 1 can chickpeas, drained and rinsed
• 4 tbsp. olive oil, divided
• 1 tbsp. basil
• salt and pepper to taste
• nutritional yeast for garnishing (optional)

Directions: Preheat your oven to 425 degrees Fahrenheit. Begin by peeling your entire squash before cutting it. After it has been peeled, cut the squash in half lengthwise and scoop out the seeds. Then, cube the squash by cutting it into 1 inch pieces. Line two cookie sheets with foil, spray with cooking spray, and layer the butternut squash on the sheets — roast for 35-40 minutes, flipping halfway.

With approximately 25 minutes left for the butternut squash to cook, bring a large pot of water to a rapid boil. Cook your pasta according to the package directions, drain, and set aside.

After you put the water on for your pasta, dice 1/2 onion and mince 4 cloves of garlic. Add 1 tbsp. of olive oil to a large fry pan and heat over medium heat. Once the oil is hot, add your onion and garlic. Stir frequently until translucent (~5 minutes) and add your can of drained/rinsed chickpeas. Lower the heat and cover for 5-10 minutes to heat the chickpeas through.

Once your squash is cooked, add your pasta, squash, chickpeas/onions, remaining 3 tbsp. olive oil, and spices to a large serving bowl. Toss to coat and serve.