Ingredients

The following ingredients have 4 Servings
  • 1/2 large butternut squash (peeled and cubed)
  • 1 15-oz can chickpeas (425 g, drained and patted dry)
  • 3 Tbsp olive oil (45 mL)
  • 1 Tbsp soy sauce (15 mL)
  • 1 Tbsp sriracha (15 mL)
  • 2 tsp maple syrup (10 mL)
  • 1 tsp smoked paprika
  • 1/4 tsp each salt and pepper
  • 1 medium white onion (cut into chunks)
  • 1/2 cup hummus (120 g)
  • 2 tsp lemon juice (10 mL)
  • 2 cloves garlic (minced)
  • Water to thin
  • 4 flatbreads*
  • 1 handful arugula

Instruction

  • Roast: Preheat oven to 425 F (218 C). Throw all Filling ingredients in a large bowl and toss to evenly coat. Spread onto a parchment-lined baking sheet and bake for 30 minutes, or until squash is fork-tender.
  • Sauce: Combine all Sauce ingredients, adding a touch of water to thin into a sauce consistency.
  • Assemble: Evenly top flatbreads* with roasted fillings, hummus sauce, and arugula.