This Roasted Butternut Squash and Chickpea Bowl, inspired by Melissa Clark and modified by Jeanne Rosner, combines sweet, spicy, and savory flavors over a base of nutty farro. The butternut squash and chickpeas are roasted with garam masala and red pepper chili flakes until caramelized and crispy, while red onions add a subtle sweetness. Near the end of roasting, solid rectangular pieces of feta are added, allowing them to soften and become golden, offering a salty, savory contrast to the vegetables.
Once assembled, the dish is topped with fresh cilantro and dill for brightness, and finished with a drizzle of hot honey that brings a perfect balance of sweetness and heat. The farro absorbs the spices and honey, making each bite flavorful and satisfying, while the spiced vegetables and roasted feta create a delicious contrast in textures and flavors.
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