Tamarind-Glazed Roasted Delicata Squash with Spiced Chickpeas

Preheat oven to 400 deg F (200 deg C).

Slice delicata squash into half-moons, leaving skin on.

In a small bowl, whisk together tamarind paste with a splash of water and finely minced red onion to create a vibrant glaze.

Toss the squash slices and pre-soaked, drained chickpeas in the glaze until evenly coated.

Spread onto a parchment-lined baking sheet in a single layer.

Roast for 18-20 minutes, turning halfway through, until the squash is tender and caramelized at the edges and the chickpeas are slightly crisp.

Remove from the oven when the glaze smells fragrant and sweet-tart.

Serve warm, plated in a small bowl, finished with a pinch of sea salt for contrast.