Roasted Honey Nut Squash and Chickpeas With Hot Honey
Published Nov. 30, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2(14.5-ounce) cans chickpeas (preferably not “no salt added”), drained and rinsed
- 2½pounds honey nut or butternut squash, peeled, trimmed, seeded and cut into 1-inch cubes (6 cups)
- 1¾teaspoons baharat, garam masala or another spice blend
- 1¼teaspoons fine salt, plus more as needed
- 5thyme sprigs
- ⅛teaspoon red-pepper flakes
- 3tablespoons extra-virgin olive oil, plus more as needed
- 1small red onion, thinly sliced
- 1teaspoon cider vinegar or rice wine vinegar, plus more as needed
- ½cup fresh cilantro leaves or dill sprigs, or a combination
- 1 to 2tablespoons hot honey, plus more to taste
- Plain whole-milk yogurt or sour cream, for serving (optional)
Nutritional analysis per serving (4 servings)
550 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 90 grams carbohydrates; 20 grams dietary fiber; 22 grams sugars; 18 grams protein; 1255 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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. Place the pan on the back of the stove and let the chickpeas dry as you prepare the other ingredients.
- Step 2
Place the squash on the parchment paper-lined pan and toss with 1 teaspoon baharat, ½ teaspoon salt, thyme sprigs, red-pepper flakes and 2 tablespoons oil. Spread squash into an even layer and roast for 20 minutes.
- Step 3
After 20 minutes of roasting, in a medium bowl, combine chickpeas, red onion, remaining ¾ teaspoon baharat, 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.
- Step 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.
Private Notes
Comments
While parchment paper is great for clean up it is NOT good for caramelization and crispness. Skip the paper when it comes to roasting vegetables if you want that caramelization.
Great flavor, but texturally boring. Next time I'll roast things separately, so the squash is browned but not mushy and do the chickpeas at very high heat to make 'em crunchy.
For those wondering about hot honey, a quick Google search will do wonders, both for finding brands to buy (I find a lot of stores sell Mike's Hot Honey) and easy recipes for how to make it, most using just honey, red pepper flakes, and apple cider vinegar.
Combine spices and oil in a large bowl, add the squash, toss until well coated, and then transfer to sheet pan. Do the same with the chickpeas. This makes it easier to distribute the oil and spices evenly instead of trying to combine everything on the sheet pan. This is a great veggie dish.
Sliced the onions suuuuuper thin for crispiness, used Ras El Hanout and Harissa instead of garam masala, and topped with fresh mint. Forgot to line the baking sheet…oops!
I agree with the comments on texture but taste wise, this dish was impressive.
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