This caramelized, salty-sweet winter squash, from my book “Big Vegan Flavor” (Avery Books, 2024), is so delicious you’ll want to make it every week in the fall and winter. When sliced very thin and roasted in a hot oven, the squash becomes chewy and even crunchy, its sweetness further enhanced by the maple syrup. Toasting the chickpeas gives them a pleasant crunch and plating these crunchy and chewy morsels on a creamy mint pesto creates a harmonious mix of textures.
