Roasted Butternut Squash and Chickpeas with Hot Honey

This Roasted Butternut Squash and Chickpea Bowl, inspired by Melissa Clark and modified by Jeanne Rosner, combines sweet, spicy, and savory flavors over a base of nutty farro.

The butternut squash and chickpeas are roasted with garam masala and red pepper chili flakes until caramelized and crispy, while red onions add a subtle sweetness.

Near the end of roasting, solid rectangular pieces of feta are added, allowing them to soften and become golden, offering a salty, savory contrast to the vegetables.

Once assembled, the dish is topped with fresh cilantro and dill for brightness, and finished with a drizzle of hot honey that brings a perfect balance of sweetness and heat.

The farro absorbs the spices and honey, making each bite flavorful and satisfying, while the spiced vegetables and roasted feta create a delicious contrast in textures and flavors.

Step By Step Instructions To Make Roasted Butternut Squash and Chickpeas with Hot Honey