Serves 4 to 6
½ acorn squash, seeds scraped and removed, cut into ½-in (1.25 cm) slices
2 jewel yams, peeled and cut into ¼-in (0.5 cm) thick rounds
4 tbsp (60 ml) olive oil, divided
1 x 14 oz (398 ml) can chickpeas, drained and rinsed, about 1½ cups (375 ml)
1 tsp (5 ml) smoked paprika
¼ tsp (1 ml) cayenne pepper
salt and freshly ground black pepper, to taste
3 baby romaine hearts, trimmed and cut in half lengthwise
1 cup (250 ml) sugar snap peas, blanched
½ cup (125 ml) sunflower seed sprouts
½ cup (125 ml) toasted pepitas (pumpkin seeds)
2 large ripe avocados, halved and pitted
2 large garlic cloves, smashed and minced
2 tsp (10 ml) lemon juice
½ cup (125 ml) mayonnaise
salt and freshly ground pepper, to taste


  1. Preheat oven to 350 F (175 C). Place squash and yam slices in a large bowl. Drizzle with 2 tbsp (30 ml) olive oil and rub in to evenly coat. Arrange in a single layer on a large, rimmed baking sheet, placing squash on one half of baking sheet and overlapping yam slices on the other half. Bake in oven for 15 minutes. Flip vegetables and continue baking for 10 to 15 minutes or until fork-tender but still firm.
  2. In a large frying pan, heat 2 tbsp (30 ml) oil over medium-high heat. Add chickpeas and sauté, stirring often, until crispy and golden, about 15 minutes. Transfer to a bowl. Dust with paprika, cayenne, salt and pepper. Toss to evenly coat. Set aside.
  3. When squash and potatoes are done, remove from oven and arrange on a large platter along with romaine hearts and peas. Scatter toasted chickpeas, sunflower seed sprouts and pepitas over top. Serve with Creamy Avocado Garlic Dip.
  4. To make CREAMY AVOCADO GARLIC DIP: Combine avocado, garlic, lemon juice and mayonnaise in a food processor and whirl until smooth and creamy, scraping down sides of bowl as needed. Add salt and pepper to taste. Serve with Veggie Medley. Makes 1 cup (125 ml)
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