Roasted Beets and Squash

Posting has been slow lately. It may have something to do with this:
Our kitchen wasn't really built for two. I've gotten very good at pivoting.
Beets and Squash. Feels like fall, doesn't it? Maybe I'm a little late but Seattle has shown some summer weather it was hoarding from June through September.

This is one of those recipes that gets thrown together because it's what you have on hand. Do you ever feel like a meal is not really a meal unless there's meat? No? Just me.
Well consider this your meat. It's red (ish), it's super rich and flavorful and, it bleeds (stains).
Mix that with with your chopped squash (any type you like)
Toss with olive oil, sea salt, cumin, pepper and onion. Roast at 400 degrees for 25 minutes. Add one can of chickpeas, toss. Roast for another 10 minutes. Remove from oven, toss with feta. Serve in a bowl. Top with chopped green onion...or anything green. Chives, parsley, whatever.
You won't miss the meat. Promise.