Roasted chickpeas, butternut squash & onion

2 Points, Weight Watchers

Prep Time: 0:10 Cook Time: 0:25 Total Time: 0:35 Difficulty: Easy Servings: 4 Source:

Ingredients

4 cups, cubed uncooked butternut squash

31 oz chickpeas

1 medium red onion, cut into thin wedges

2 Tbsp olive oil

1 1/4 tsp seasoning salt

, divided

3/4 cup plain fat free greek yogurt

1/4 cup fresh parsley, chopped

1 Tbsp fresh lemon juice

Directions

Preheat the oven to 450°F. On a sheet pan, combine the squash, chickpeas, and onion. Drizzle the oil and sprinkle 1 tsp seasoning salt over the vegetable mixture; toss gently to coat. Roast until the squash and onion are tender, 25 to 30 minutes, stirring after 15 minutes.

Meanwhile, in a small bowl, stir together the yogurt, parsley, lemon juice, and remaining ¼ tsp seasoning salt. Serve the yogurt mixture with the vegetable mixture.

Nutrition

2 smart points