Roasted Honey Nut Squash and Chickpeas With Hot Honey

By Melissa Clark

Published Nov. 30, 2022

Roasted Honey Nut Squash and Chickpeas With Hot Honey
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour
Rating
5(7,045)
Comments
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Colorful and meatless, sweet and fiery, this sheet-pan dinner is an exuberant combination of cold-weather vegetables and warming spices that will perk up any weeknight. Although the recipe takes about an hour from start to finish most of it is hands-off, and the actual prep time is relatively short. If you don’t have hot honey, you can substitute regular honey and a pinch of cayenne. And try to use canned chickpeas prepared with sea salt; the unsalted kind are bland.

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Ingredients

Yield:4 servings
  • 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)
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

5 out of 5
7,045 user ratings
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Comments

Route66gal

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.

Chris

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.

Carrie

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.

Paul

I wilted spinach for three minutes at the end and added a quick cooked crispy fried egg at the end with a runny yolk to make sure there was the dairy/liquid element - it really is important for the composition of the dish. This was my second time making it and with those tweaks for myself this was a truly superb meal, my favorite in weeks. Took a decent amount of time for a weeknight, but I have no regrets.

Gretchen Reynolds

I used frozen butternut squash and this recipe came out mushy. Didn’t taste right and directions were confusing. Won’t make again.

Francine

This recipe sounds great. I’m using Rancho Gordo ceci piccoli (small chickpeas) which have a wonderful texture on their own, and I’m wondering if I need to bake them. Is it just for the texture that you bake them?

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