New York Times CENTER-LEFT (-1.0) Reliability: 8.0/10

Maple-Roasted Squash and Chickpeas With Mint-Pistachio Pesto Recipe

✍️ Andy Baraghani, Hetty Lui Mckinnon, Ali Slagle, Dan Pelosi, Yewande Komolafe, Melissa Clark, Nik Sharma, Yossy Arefi, Colu Henry, Ashley Lonsdale 📅 Unknown ⏱️ 1 min read 🕐 Scraped: November 20, 2025

Summary: This caramelized, sweet-salty winter squash, from my book “Big Vegan Flavor” (Avery Books, 2024), is so delicious you’ll want to make it every week of fall and winter When sliced very thinly and roasted in a hot oven, squash becomes chewy and even crispy, its sweetness further coaxed out by maple syrup Roasting chickpeas gives them a nice crunch, and plating these crispy, chewy morsels over creamy mint pesto makes for a harmonious medley of textures.

@Raquel There is a comment on the pesto recipe saying that after s

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📝 Article Information

Author

Andy Baraghani, Hetty Lui Mckinnon, Ali Slagle, Dan Pelosi, Yewande Komolafe, Melissa Clark, Nik Sharma, Yossy Arefi, Colu Henry, Ashley Lonsdale

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🌍 New York Times

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