Step 1

1 Make the squash: Position a rack in the middle of the oven and preheat to 425 degrees

Step 2

2 Lightly grease a large, rimmed baking sheet with oil

Step 3

3 Add the squash to the baking sheet, drizzle with the maple syrup, season lightly with salt and pepper, and toss to coat

Step 4

4 Arrange the squash in a single layer

Step 5

5 Roast for 35 to 45 minutes, or until the squash turns light golden and can be pierced with a knife but isn’t soft

Step 6

6 Make the chickpeas: While the squash is roasting, line a plate with paper towels and place it near the stove

Step 7

7 In a medium, nonstick skillet over medium heat, heat the olive oil until shimmering

Step 8

8 Add one chickpea to test the oil — if it sizzles, add the rest

Step 9

9 Fry the chickpeas, gently tossing them and shaking the pan every 30 seconds, until deeper golden, about 3 minutes

Step 10

10 Add the cumin, paprika, coriander, curry and cinnamon, one at a time, and continue tossing between each addition

Step 11

11 The chickpeas will absorb a good bit of the oil, so you may need to add more as they cook

Step 12

12 Adjust the heat as needed to keep the chickpeas sizzling without burning the spices

Step 13

13 It may take about 10 minutes until they look glossy, brownish and begin to crisp, so be patient

Step 14

14 To test, take one chickpea out, let it cool a bit, and taste

Step 15

15 The chickpeas should be almost crunchy, like corn nuts

Step 16

16 Using a slotted spoon, transfer the chickpeas to the prepared plate to drain

Step 17

17 Season with the salt and pepper

Step 18

18 When the chickpeas are no longer hot, roughly chop them with a large chef’s knife

Step 19

19 Makes about 1 generous cup

Step 20

20 Make the vinaigrette: In a small bowl, combine the vinegar, oil, shallot, salt and a pinch of pepper and whisk to combine

Step 21

21 Taste, and adjust seasoning as needed

Step 22

22 Makes about 1 generous cup

Step 23

23 Make the breadcrumbs: Line a plate with a paper towel and place it near the stove

Step 24

24 In a food processor, pulse the bread until you have small crumbs

Step 25

25 In a small pan over low-medium heat, heat the oil until just warm

Step 26

26 Add the crumbs and cook, stirring frequently, until golden and crisp, 3 to 5 minutes

Step 27

27 Transfer to the prepared plate, season generously with the salt and pepper and let cool

Step 28

28 Makes about 3/4 cup

Step 29

29 To assemble: Arrange the roasted butternut squash on a large platter and drizzle with 1/4 cup of the shallot vinaigrette

Step 30

30 Top with 6 tablespoons of the chopped spiced chickpeas, followed by 2 tablespoons of the breadcrumbs, and finish with 1 tablespoon of chopped celery leaves or parsley, if using

Step 31

31 Serve family-style warm or at room temperature, with extra dressing on the side, if desired