INGREDIENTS
1 1/2 cups
(1-inch) cubed butternut squash
2 tbsp
olive oil
1/4 tsp
salt
1/4 tsp
pepper
1/4 tsp
freshly ground nutmeg
1 1/2 cups
chickpeas, plus 1/2 cup for topping
1/2 cup
tahini
1/3 cup
olive oil
1/4 tsp
salt
1/4 tsp
pepper
3 tbsp
ice water
2 tbsp
pomegranate molasses
3 tbsp
pomegranate arils
2 tbsp
roasted pepitas
1
bunch of sage leaves