- 1 Orange Kabocha Squash
- 1 can Chickpeas
- Several handfuls of Brussels Sprouts
- Balsamic vinegar, olive oil, cumin, curry powder, cayenne
- (supercharged version) Dukka
- Warm water
- Olive oil
Put the things together as shown in exhibit A. Remember to save squash seeds! Bake everything with oil and salt and spices. Bake squash seeds separately though, they’ll want to hang out toasty extra long but the chickpeas and Brussels only want to go in for a little while. For sauce, combine all ingredients then titrate warm water until it becomes sauce. If you are super cool and have dukka, also add that, especially with hazelnuts 👌. Enjoy (put sauce and dukka on other things and then eat it)!