Roasted Chickpeas with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and feels so much fancier than it actually is. Roasted chickpeas with butternut squash is a beautiful vegetarian main that's loaded with protein and fiber from the chickpeas, which keep you satisfied long after dinner. The warm spices like smoked paprika and cumin make your whole kitchen smell incredible, while the tahini drizzle adds this creamy richness that makes everything feel indulgent. Topped with bright pomegranate arils and fresh parsley, it's honestly the kind of dish that impresses guests without requiring you to spend a fortune or stress in the kitchen.
Ella x
Ingredients
- 1 mediumbutternut squash(peeled and cut into ¾-inch cubes)
- 2 cans (15 oz each)canned chickpeas(drained, rinsed, and patted dry)
- 4 tablespoonsolive oil
- 1½ teaspoonssmoked paprika
- 1 teaspoonground cumin
- ¾ teaspoongarlic powder
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonstahini
- 2 tablespoonslemon juice(fresh)
- 2 tablespoonswater(for tahini sauce)
- 59 mlfresh parsley(chopped)
- 59 mlpomegranate arils(optional for garnish)
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper for easy cleanup.
Tip: Patting the chickpeas completely dry ensures they crisp up beautifully instead of steaming.
- 2
In a large bowl, combine the paprika, cumin, garlic powder, salt, and black pepper. Add the butternut squash cubes and 2 tablespoons of olive oil, then toss until evenly coated with the spice mixture.
Tip: Keep the spices separate for now so they distribute evenly on the vegetables.
- 3
Spread the seasoned squash on one baking sheet in a single layer without crowding.
Tip: Don't overcrowd the pan—the squash needs space to roast and caramelize properly.
- 4
On the second baking sheet, toss the dried chickpeas with the remaining 2 tablespoons of olive oil and sprinkle lightly with additional salt and cumin.
Tip: A light coating of oil is all you need for chickpeas to get crispy on the outside.
- 5
Place both baking sheets in the preheated oven. Roast for 25-35 minutes, stirring the chickpeas halfway through cooking, until the squash is golden and tender and the chickpeas are crunchy.
Tip: The chickpeas may brown before the squash finishes—remove them early if they're getting too dark.
- 6
While everything roasts, prepare the tahini sauce by whisking together the tahini, lemon juice, minced garlic (if desired), and 2 tablespoons of water until smooth and drizzle-able. Season to taste with salt and pepper.
Tip: Add water gradually—the sauce will thicken slightly as it sits, so aim for a pourable consistency initially.
- 7
Remove both baking sheets from the oven and transfer the roasted chickpeas and squash to a serving bowl.
Tip: Let everything cool for 2-3 minutes so the chickpeas retain their crispness before mixing.
- 8
Drizzle the tahini sauce over the warm roasted vegetables, then gently toss to coat. Sprinkle with fresh parsley and pomegranate arils if using, along with a pinch of red pepper flakes for heat.
Tip: Dress the dish while still warm so the flavors meld together beautifully.
- 9
Serve immediately as a side dish, over grain bowls, or with warm pita bread for a complete meal.
Tip: This dish is best enjoyed fresh from the oven while the chickpeas are still crispy.
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