Recipe Ingredients
- 1 (10-ounce) bag frozen diced butternut squash
- 1 tablespoon olive oil
- 1 1/2 teaspoon freshly ground black pepper, plus more, to taste
- 1 cup packed baby arugula
- 1/2 cup crumbled feta cheese
- 1/2 cup store-bought roasted salted chickpeas
- 1 Bosc pear, seeded and sliced
- 2 tablespoons toasted pumpkin seeds
- Tahini, for drizzling
Recipe Directions
- Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. Arrange butternut squash on prepared baking sheet and toss with oil to coat. Season with salt and pepper. Bake, flipping butternut squash halfway through, until light golden-brown and tender, about 18 to 22 minutes.
- Divide butternut squash between 2 bowls. Top evenly with arugula, feta, chickpeas and pear slices. Garnish with pumpkin seeds and drizzle with tahini. Serve and enjoy.
