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FORTISVEX · RECIPES Sweet-edged squash, warm chickpeas and fluffy quinoa make a generous bowl without a long list of toppings. The lemon-tahini sauce brings a sharper, creamy finish: spoon on a little, taste a bite with the quinoa, then add more if you want it. The most useful trick is to roast the squash and chickpeas on separate trays. Their ideal finishing times are not always the same, and each browns better when it has room. For a different weeknight bowl with a skillet method, try …