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This cozy recipe is inspired by my roasted feta caprese skillet, which I eat on repeat during the summer months. Think of this as the winter version: it uses butternut squash in place of tomatoes, and the chickpeas are cooked separately so they can act as a crunchy topper.
To finish, the whole thing gets drizzled with hot honey, fresh herbs, and a little bit of vinegar, which are some of my favorite weeknight flavor boosters. Eat as-is, or scoop each bite up with warm pita bread.
