Roasted butternut squash, broccoli, and chickpea tortillas

Chickpeas, aka garbanzo beans, can be prepared in one of two ways:
A.  Soak beans overnight in cold water.  The next day, boil beans until they are soft enough to be mashed with a fork.
B.  Buy them in a can.  Rinse, then boil until they are soft enough to be mashed with a fork.

Butternut squash
Cut in half, length wise. 
Scoop out the seeds.

Cut into 1 inch pieces, excluding the peel. 
Toss in one tablespoon olive oil and sprinkle with salt and pepper.

Spread onto a cookie sheet with sides.
Bake at 400 for 30 minutes, stirring occasionally.

Brocolli:
Easy way:  buy the steamable version and microwave according to directions.

Tortilla:
See previous recipe:  http://www.danielinspired.blogspot.com/


Bring it all together:
Mash chickpeas onto a tortilla.
Sprinkle with roasted butternut squash.
Sprinkle with brocolli.

Enjoy!