NJIT's Student Newspaper

The Vector

NJIT's Student Newspaper

The Vector

NJIT's Student Newspaper

The Vector

Butternut Squash and Chickpea Roast: Falls Tastes with a Healthy Twist

Romer Jed Medina, Editor-in-Chief

With the “freshmen fifteen” as standard collegiate weight gain, it’s hard for students to keep off the pounds and lose the inches due to easy availability of unhealthy food options, and a lack of mandatory exercise.

With that in mind, it’s my job to find tasty and nutritious recipes for this week’s issue. Of course, the guidelines were no butter, excess of salt, unhealthy oils, and other constraints. After going through a large set of different possibilities, what stood out the most was a Butternut Squash and Chickpea Roast with a sweet peanut butter sauce.

Keep in mind, I suggest a few spices or oils that may not be immediately available. In a later issue, I will cover the differences between oils and their health factors in cooking as well as the tastes they impart upon dishes.

Prep Time: 15-20 Minutes

Cook Time: 25 Minutes

Serves: Many of Your Friends



1 Butternut Squash, cubed

When dealing with squash, remember to peel and remove the seeds.

2 Sweet Potatoes, cubed

1 Can of Chickpeas

1 Garlic Clove, diced

1 Small Red Onion, finely chopped

Olive Oil

Pinch of Salt

½ Teaspoon of Cinnamon, no sugar

½ Teaspoon of All Spice, alternatively use a bit of Brown Sugar


3 Tablespoons of Peanut Butter

¼ Cup of Lemon Juice

Sesame Oil or Olive Oil




Combine all the ingredients, except for the spices and olive oil, and mix well.

Add in the spices and mix well to ensure that there is a light and even coat among the vegetables.

Finally, add in the olive oil and again mix well.

Rest all the ingredients on a flat tray for the oven, making sure all the ingredients are laid out evenly.


Mix all the ingredients in a bowl and stir together.

Start with a teaspoon of sesame oil or olive oil, and water. Add more of either to suit to your taste and texture.



Preheat the oven to 425 degrees Fahrenheit and put tray in for 25 minutes. Ensuring to turn vegetables over once about half way through the cooking process.

You can serve the sauce vegetables coated in the sauce or on the side.

This recipe was definitely easy to make, and the roasted fall tastes augmented by peanut butter will surely make you wish that all vegetable dishes were this good. Definitely try this at home if you have the time and want something different than steamed broccoli or sautéed vegetables.

Next week we will be looking at making a simple Chicken Francese recipe that will astound your friends and family at the next get together. Keep cooking and see you at your next meal.

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