Roasted Squash With Turmeric-Ginger Chickpeas

Recipe adapted from Yewande Komolafe

Note from the author: Marinating the chickpeas a day or two ahead will allow the turmeric, ginger and other aromatics to intensify in flavor. The marinated chickpeas and roast squash can be made up to 2 days ahead. Add the fresh herbs just before serving.


2 pounds squash, such as kabocha, butternut, honeynut, or acorn, seeds removed, cut into 1½-inch pieces
10 sprigs fresh thyme
¼ cup plus 2 tablespoons grapeseed or other neutral oil
Kosher salt and black pepper
1 small red onion, thinly sliced (about ½ cup)
¼ cup apple cider vinegar
4 garlic cloves, sliced
2 teaspoons ground turmeric
1 (1-inch) piece ginger, peeled and grated
1 (14-ounce) can chickpeas, drained
1 cup mixed torn fresh herbs, such as mint, cilantro, parsley and/or dill
4 cups spicy salad greens, such as arugula or mizuna
½ cup yogurt
¼ cup pomegranate seeds


Heat the oven to 400 degrees. On a large rimmed baking sheet, toss the squash and thyme with 2 tablespoons oil; season with salt and pepper. Spread in an even layer. Roast until the squash is tender and just beginning to turn golden-brown, 35 to 40 minutes.

As squash roasts, toss the onion, vinegar, garlic, turmeric and ginger in a large bowl; let marinate at least 10 minutes. Add the chickpeas and the remaining ¼ cup oil and stir to coat. Toss in half the herbs and season with salt and pepper.

Divide the salad greens among 4 bowls and top with the roasted squash. Serve with a generous amount of the marinated chickpeas, and a dollop of yogurt. Garnish with the pomegranate seeds, if using, and the remaining torn herbs.