Roasted Honey Nut Squash and Chickpeas with Hot Honey

"Great flavor, but texturally boring. Next time I'll roast things separately, so the squash is browned but not mushy and do the chickpeas at very high heat to make 'em crunchy."

2 (14.5-ounce) cans chickpeas (preferably not “no salt added”), drained and rinsed

2½ pounds honey nut or butternut squash, peeled, trimmed, seeded and cut into 1-inch cubes (6 cups)

1¾ teaspoons baharat, garam masala or another spice blend

1¼ teaspoons fine salt, plus more as needed

5 thyme sprigs

⅛ teaspoon red-pepper flakes

3 tablespoons extra-virgin olive oil, plus more as needed

1 small red onion, thinly sliced

1 teaspoon cider vinegar or rice wine vinegar, plus more as needed

½ cup fresh cilantro leaves or dill sprigs, or a combination

1 to 2 tablespoons hot honey, plus more to taste

Plain whole-milk yogurt or sour cream, for serving (optional)

Directions at archive.is

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