Jeyakumar, Angeline, Gastelum, A., Shaw, W. 2026, Roasted Honey Nut Squash with Chickpease, University of Nevada, Reno Extension, Recipes

Description

This roasted honey nut squash with chickpeas combines tender cubes of squash and crispy chickpeas seasoned with garam masala, thyme, and a hint of red pepper flakes. Finished with sliced red onion, fresh cilantro or dill, a splash of cider or rice wine vinegar, and a drizzle of hot honey, this flavorful dish can be served with optional dollops of plain yogurt or sour cream for added creaminess.

squash on a plate
Photo credit: Brent Hofacker
Level: Easy Prep: 40 minutes Yield: 4 servings
Total: 40 minutes Inactive:  Serving Size: 

Ingredients

  •  2(14.5-ounce) cans chickpeas, drained and rinsed
  • 2½ pounds honey nut or butternut squash, peeled,
    trimmed, seeded and cut into 1-inch cubes (6 cups)
  • 1¾ teaspoons garam masala or another spice blend
  • 1¼ teaspoons salt
  • 5 thyme sprigs
  • Pinch of red-pepper flake
  • 3 tablespoons oil, plus more as needed
  • 1 small red onion, thinly sliced
  • 1 teaspoon cider vinegar or rice wine vinegar
  • ½ cup fresh cilantro leaves or dill sprigs, or a
    combination
  • 1 to 2 tablespoons hot honey, plus more to taste
  • Plain yogurt or sour cream, for serving (optional)

Directions

  1. Heat oven to 425 degrees. Line one sheet pan with parchment paper and a second sheet pan with a clean kitchen towel or paper towels. Place drained chickpeas on the towel-lined sheet pan and gently rub them dry.
  2. Place the squash on the parchment paper-lined pan and toss with 1 teaspoon garam masala, ½ teaspoon salt, thyme sprigs, red-pepper flakes and 2 tablespoons oil. Spread squash into an even layer and roast for 20 minutes.
  3. After 20 minutes of roasting, in a medium bowl, combine chickpeas, red onion, remaining ¾ teaspoon garam masala, ¾ teaspoon salt and 1 tablespoon oil, and toss until well combined. Add the mixture to the pan of squash and stir everything well. Continue roasting for another 30 minutes, tossing the mixture halfway through, until the squash is golden brown and tender, and the chickpeas and onions are slightly crispy.
  4. Remove the pan from the oven, sprinkle vinegar and herbs on top and toss. Drizzle with hot honey and toss again to combine. Taste and season with more salt, more hot honey and vinegar to taste. Serve with dollops of yogurt if you’d like.
 

Nutrition Facts

4 servings per recipe
Serving size: oz
Calories 399.7 per serving

Contents % Daily Value
Total Fat 13.9g 21%
   
Saturated Fat 1.2g 6%
Trans Fat 0g  
Cholesterol 0.5mg 0%
Sodium #835mg 35%
Total Carbohydrate 64.5g 22%
Dietary Fiber 17.6g 70%
Total Sugars 15.9g  
Incl. Added Sugars 15.9g  
Protein 11.3g 234%
Vitamin A 115%  
Vitamin C 81%  
Calcium 19%  
Iron 18%  
   
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
 

Learn more about the author(s)

Angeline Jeyakumar
Angeline Jeyakumar
 

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