Chickpea Butternut Squash Fajitas Recipe
  • 4 cups butternut squash peeled and cut into 1/2 inch cubes
  • 19 oz. can chickpeas drained and rinsed
  • 1 purple onion sliced into 1/2 inch strips
  • 2 red peppers sliced
  • 1 Tbsp. sugar
  • 1 Tbsp. chili powder
  • 2 tsp. cumin
  • 1 tsp. paprika
  • 2 cloves garlic minced
  • 2 Tbsp. olive oil
  • 2 tsp. lime juice
  • pinch of salt
For serving:
  • flour tortillas
  • Greek yogourt or sour cream
  • avocado
  • fresh cilantro
  • salsa
  1. Place the squash, chickpeas, onion slices, red peppers, minced garlic, sugar, spices, olive oil, and lime juice in a large resealable freezer bag. Give the bag a shake to mix things around.
  2. Seal the bag after taking out the excess air. Freeze.
  3. On the day of cooking, take the bag out of the freezer to thaw. Spread the bag contents out evenly on a large baking sheet. Bake at 425° for 25 minutes, turning over with a spatula halfway through cooking time.
Recipe Notes

Serving suggestions: Serve warm on flour tortillas with Greek yogourt or sour cream, diced avocado, salsa, and a sprinkle of fresh cilantro.