Roasted Butternut Squash and Chickpeas with Sage Butter

I finally shared my blog with my little sister last night! She shares a love for food like me. Actually if you get us together it's probably annoying how much we talk about food. Mainly because we discuss how many calories are in something, then devour a whole plate of sugar cookies. Anyways, she requested a butternut squash recipe, and since I had one sitting in my fridge, I created a little something for her! This is a real "meal in a bowl". Chickpeas for protein, plenty of fresh veggies, and nice and warm for a cold winter day. Do I need to add that she lives in Georgia, where there are no cold winter days? You can all go ahead and wish that she gets sunburned by the pool like I did :) 

Roasted Butternut Squash and Chickpeas with Sage Butter

1/2 of a butternut squash - peeled and cubed

1/2 an onion cut into wedges

1 cup small button mushrooms

1 cup chickpeas - rinsed and drained

1 clove garlic - minced

Squeeze of fresh lemon

2 tablespoons olive oil 

1 tablespoon butter

1 1/2 teaspoon ground sage

salt and pepper

Preheat oven to 400 degrees. In a medium bowl toss cubed butternut squash in 1 tablespoon of olive oil to coat. Spread evenly on cookie sheet. Place onion wedges onto cookie sheet and brush lightly with olive oil, careful to keep wedges in tact.  Bake for about 15 minutes or until squash has begun to soften.

 Using the same bowl add mushrooms, drained chickpeas, and remaining olive oil and toss to coat. Melt butter in small saucepan or microwave and combine with sage.  Remove veggies from oven and add chickpeas and mushrooms to baking sheet. Toss all vegetable together, breaking apart onion wedges and flipping butternut squash in the process.  Sprinkle with salt and pepper. 

Return to oven and cook for another 10-15 minutes, or until vegetables have golden brown caramelization on top. Remove from oven and return to bowl, tossing with minced garlic, lemon juice, and sage butter.