Wow, that's a long title.
I was inspired by a picture I saw on Instagram from @wildlywholesome
and decided to improvise what I saw.
It's really filling and has great flavors!
1 butternut squash
1/4 cup roasted chickpeas (my recipe is here)
Sauce: 1/3 cup full fat greek yogurt, 2 tbsp water, 6 garlic cloves, juice of 1/2 a lemon
Halve the squash, scoop out seeds and roast facedown 400 degrees on stoneware for 35 minutes
Fill hole with chickpeas
Drizzle sauce on
Next time I think I'll add some chopped herbs--anything-- cilantro, basil, rosemary.