Easy Oven Roasted Squash with Chickpeas Recipe
Hope you guys are loving this delicious squash season just as much as we do. If you do, then I bet you will love this recipe too.
- the squash is soft, perfectly baked, and naturally sweet
- for this recipe, you can use butternut squash or pumpkin
- roasted chickpeas with harissa add a lovely crunchiness and texture
- the yogurt cream is simple to make, light, creamy, and adds some freshness to the dish
- such a quick, 30-minute recipe
- your oven will do most of the work
- serve this meal as a main dish, side, warm salad, or an appetizer
- fantastic for a quick midweek meal or for special occasions, autumn, and winter holidays
- serve it to your vegetarian friends or family members and those who follow a gluten-free diet
How to make Oven Roasted Squash with Chickpeas and Yogurt
Making this roasted squash recipe at home is so easy and super quick too. This is how we make it:
- Peel the squash, remove the seeds and cut into even slices.
- Make the harissa oil - simply combine the oils and spices.
- Drizzle the harissa oil over the squash and roast for a couple of minutes.
- Add the chickpeas and continue to roast for a couple of minutes.
- Serve with light yogurt cream and devour.
Ingredients for Oven Roasted Squash with Chickpeas and Yogurt
Squash - Feel free to use butternut squash or pumpkin in this recipe. If you plan on serving this dish as a main dish or warm salad for lunch, then use butternut squash, because it's richer and creamier, and it will keep you fuller for longer. But if you plan on serving this dish as an appetizer or side, pumpkin is a great choice too, since it's a bit more watery, which makes it lighter. Both are equally delicious.
Spices - Harissa and other spices make all the difference in this recipe. We are using harissa spice, which originates from North Africa, and coriander, cumin, salt, and pepper. Simple, yet so tasty. Feel free to substitute harissa spice with harissa paste.
Oils - We recommend using a mixture of canola oil or sunflower oil and olive oil. We love using olive oil regularly, but it would be overpowering in this recipe to only use olive oil and we don't want that.
Chickpeas - Chickpeas are a wonderful source of fiber, and they go wonderfully with squash and pumpkin. In this recipe use cooked and drained chickpeas or canned and drained chickpeas. Pat dry before adding to the baking sheet.
Yogurt cream - Homemade Yogurt Cream might sound fancy, but in reality, it's incredibly easy to make. Simply combine greek yogurt, garlic, oil, lemon, and tahini. You can find the recipe for homemade tahini in our brand new cookbook Epic 30-Minute Roasts or use store-bought tahini.
Garnish - Garnish makes all the difference. It adds flavor, texture, aroma, it creates a beautiful contrast. Sprinkle the Oven Roasted Squash with Chickpeas and Yogurt with freshly grated lemon zest, chopped parsley, and fleur de sel, and drizzle with the remaining homemade harissa oil.
How to store oven-roasted squash
Keep the chilled Oven Roasted Squash with Chickpeas and Yogurt in an airtight container, in the fridge, for up to 3 days, then serve cold.
Try these delicious squash and pumpkin recipes too
- Vegetarian Empanadas
- Chestnut and Squash Risotto
- Squash and Chickpeas Curry
- Stuffed butternut squash with lentil daal
- How to Make Pumpkin Gnocchi
- Chicken Pumpkin Gnocchi with Peas and Carrots
- Simple Pumpkin Puree
- Roasted Butternut Squash with Pancetta and Chestnuts
- Easiest Pumpkin Muffins (Dairy-free)
Thanks to Kotanyi Slovenija for all the amazing spices that we adore and make our dishes richer. All the opinions are ours, and we only share our honest opinion and recommendation for great products that we actually use.
METHOD
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prepare a baking sheet and squash
Arrange a rack in the middle of the oven, then preheat it to 220 °C / 430°F. Line a large baking sheet with parchment paper. Optionally (depending on which squash you use) peel the squash. Using a spoon, remove the seeds and cut into 1 cm (1/2 inch) thick slices.
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make the harissa oil
Add harissa, coriander seeds, and cumin seeds to a skillet. Place over medium heat for a couple of seconds, or until the spices start to develop amazing aromas. Remove from the heat and transfer to a bowl. Add olive oil and canola oil. Season with a pinch of salt and a pinch of pepper, and stir to combine. Drizzle two tablespoons of harissa oil over the squash and toss to combine. Spread the squash in a single layer on a baking sheet.
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roast the squash and chickpeas
Place the baking sheet with the squash into the preheated oven. Roast for 10 minutes at 220 °C / 430°F. Spread cooked (or canned) chickpeas over the paper towels and pat dry. Transfer to a bowl and add a tablespoon of homemade harissa oil. Remove the roasted squash from the oven and using a kitchen spatula or a spoon push the squash to one side of the baking sheet. Place the chickpeas on the empty side of the baking sheet. Place back in the oven and continue to roast for 10 - 15 minutes at 220 °C / 430°F, or until the squash is soft and baked, and the chickpeas are golden-brown and slightly crunchy.
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yogurt cream
While the squash and chickpeas are roasting prepare the yogurt cream. In a bowl, stir to combine tahini, diced garlic, olive oil, and freshly grated lemon zest. Season to taste with salt and pepper and stir to combine. Set aside until needed.
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serve
Remove the roasted squash and chickpeas from the oven. Set aside for 5 - 10 minutes to cool slightly. Spread the yogurt cream over a serving platter or plate. Place the roasted squash on top of the yogurt cream and sprinkle with roasted chickpeas. Optionally add 1/2 teaspoon of freshly grated lemon zest, sprinkle with chopped parsley and/or fleur de sel, and drizzle with the rest of that amazing homemade harissa oil. Serve warm or at room temperature.
