Roasted Butternut Squash with Chick Peas
1 (15 ounce) can chick peas, drained, rinsed and dried
2 pounds butternut squash, peeled and cut into 1” pieces
2 Tablespoons extra virgin olive oil
1/2 teaspoon chipotle chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 cup roasted pumpkin seeds
Preheat the oven to 425 degrees.
Add the olive oil, chili powder, salt, and cumin to a medium size mixing bowl, stir to combine. Add the chick peas and squash to the bowl and toss to coat. Pour the mixture onto a baking pan and place the pan into the oven.
Roast the mixture for 12 minutes and stir, continue to roast for 18 minutes more.
Remove the mixture from the oven and serve sprinkled with the roasted pumpkin seeds.