My favorite thing to do is throw veggies and beans on a sheet pan and making a quick meatless meal for dinner. It’s super simple, healthy and typically a crowd pleaser in my house.
For this month’s Recipe Redux: Sheet Pan Meals: “We love throwing ingredients together on a sheet pan and roasting for a simple sheet pan dinner. They make busy weeknights a bit more manageable. (And clean-up isn’t bad either!) Show us your healthy take on a sheet pan meal.” This sheet pan meal fits right in!
I love adding different colors together from greens to orange to yellow – not only is it beautiful, it makes for a nutrient-packed meal. For this dish, I am using pre-crinkle cut butternut squash; not only are they convenient as you can use them as a substitute for regular French fries or toss them into salads or lettuce cups, but they are loaded with vitamin A, fiber and low in calories (40 calories per cup).
Yummy Roasted Crinkle Cut Butternut Squash with Asparagus and Chickpeas #thereciperedux… Click To Tweet
2 cups butternut squash, crinkle cut*
1-15 ounce can chickpeas (or garbanzo beans), rinsed and drained
2 cups asparagus, washed and trimmed
1 Tablespoon extra-virgin olive oil
1 teaspoon Kosher salt
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
In a bow toss together butternut squash, chickpeas and asparagus with oil, salt, paprika and pepper.
Spoon onto a non-stick sheet pan. Place in the oven and cook for 30 minutes. Toss with thongs and put back into the oven for another 15 minutes or until butternut squash and chickpeas are browned and crispy and asparagus softens.
Enjoy warm from the oven.
*I use Trader Joe’s Butternut Squash Zig-Zags – just because I love them.