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Ingredients Jump to Instructions ↓

  1. 2 -lb butternut squash, peeled, cut in half, seeded and cut in 1-in. chunks

  2. 1 red bell pepper, cut in -in. chunks

  3. 1 onion, cut in

  4. 2 wedges

  5. 6 large cloves garlic, peeled

  6. 2 Tbsp olive oil

  7. 1/2 tsp salt

  8. 1/4 tsp pepper

  9. 11/4 tsp dried oregano

  10. 1 tsp ground cumin

  11. 1/2 tsp ground cinnamon

  12. 1 can (15 oz) chickpeas, rinsed

  13. 1 can (141/2 oz) diced tomatoes

  14. 1 can (7 oz) corn, drained

  15. 2 tsp canned minced chipotle peppers in adobo sauce

  16. 1/2 cup chopped cilantro

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F. Put fresh vegetables, garlic, 1 Tbsp oil, the salt and pepper in a roasting pan or on 2 rimmed baking sheets; toss to mix and coat. Spread in a single layer. Roast, stirring once, 25 minutes or until vegetables are lightly browned and tender.

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