Steamed Vegetables With Roasted Chickpeas

Name: Steamed Vegetables With Roasted Chickpeas
Ingredients: 1 small kabocha or buttercup squash (about 2 pounds), seeded and cut into 1-inch-thick wedges; 1/2 head cauliflower, sliced into florets; 1 2 -inch piece ginger, peeled and thinly sliced; Kosher salt; 4 cups snow peas (about 8 ounces); 1/2 teaspoon coriander seeds, crushed; 2 tablespoons toasted sesame oil; 1 15 -ounce can chickpeas, drained and rinsed; 3 tablespoons unsalted butter; 4 scallions, thinly sliced; Freshly ground pepper; Cooked brown rice, for serving (optional); 1/4 cup thinly sliced fresh mint; Toasted sesame seeds, for garnish