Recipe as I adapted it from Cook Eat Live Vegetarian, here. This is a great recipe for using pre-cooked chickpeas if you have them on hand. To your good health!
Preheat oven to 190º C (375º F) for roasting the squash. If cooking the cakes later, heat the oven to 375º again (unless you're cooking them on the stovetop in a skillet).
Serve bottoms up for an attractive presentation. Alternatively, you could fry the cakes in olive oil over medium heat, about 4–5 minutes on each side until crispy and browned. (That's how I reheat them.)
You can freeze the leftovers to enjoy at a later time. Just take them out of the freezer ahead of time to thaw, then reheat as described above.
Butternut Squash and Chickpea Cakes https://urbancottagelife.com/butternut-squash-chickpea-cakes/