Spice-Roasted Honeynut Squash and Chickpeas

Chef notes

Colorful and meatless, sweet and fiery, this sheet-pan dinner is an exuberant combination of cold-weather vegetables and warming spices that will perk up any weeknight. Although the recipe takes an hour from start to finish, most of it is hands-off and that actual prep time is relatively short.

Technique tip: Try to use canned chickpeas prepared with sea salt; the unsalted kind are bland.

Swap option: If you don't have hot honey, you can substitute regular honey with a pinch of cayenne.

This recipe was reprinted with permission from NYT Cooking.