One-Skillet Roasted Butternut Squash With Spiced Chickpeas
4.8
(28)
Stop struggling to peel and slice superfirm squash. Just roast it whole, tear up the flesh, then sear it off in a skillet.
Ingredients
4 servings
1
½
5
2
4
1
1
2
2
1
2
Preparation
Step 1
Preheat oven to 425°. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).
Step 2
Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.
Step 3
Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.
Step 4
Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.
Step 5
Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.
Nutrition Per Serving
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Reviews (28)
Back to TopWe love this recipe! My husband says it shows a pastry chef's approach to a dish, really thoughtfully layering flavors & textures. I like how the squash comes out with this technique super soft (as though leaving the skin on helps the insides steam?) with the caramelized bits at the end in the skillet, but if you have squash already peeled & cubed, or even mashed, that works fine too.
Kristin
NY
12/2/2023
Disappointing. Just so-so. FYI I did roast the squash right on the rack, and it didn't drip until the last 5 minutes, so it is a good idea to put a sheet pan underneath to catch the drips.
jsbjk
Winnetka, IL
12/31/2022
I wasn't as big of a fan of this as everyone else. The flavor was good but I didn't think the work and mess of searing the squash was worth it. May try popping it in the oven next time sort of like BA's twice baked sweet potato recipe. Also felt as though adding the onions and garlic after crisping up the chickpeas released steam and made them soggy. Might try it again with a few changes to simplify the recipe. I did love roasting the whole squash - not sure why I haven't tried that before!
Danielle
San Francisco, CA
1/15/2022
I prefer Middle Eastern spices like harissa, cumin, garlic, etc. to curry spices. I made a version fo this with sweet potatoes in place of squash and modeled it after Melissa Clark's Harissa chicken. Yogurt sauce spiced with sumac, lemon and garlic and plenty of mint and parsley. Garbanzoess spiced with harissa, etc. Much preferred to the original version which I also made.
kjk
Vermont
5/4/2021
This was absolutely delicious! My whole family, including kids age 2 - 13, also enjoyed it! We will definitely make this again. Also, this is the only way to roast a squash!
MNAimee
Florida
10/15/2020
Very impressed with this recipe. As someone trying to incorporate more vegetarian dishes into my routine for my plant-preferring partner, this was unexpectedly awesome. The squash carmelized so well and the garlic yogurt and radishes were added a great, bright flavor to it. Will definitely be making again, and would work as a side dish or entree.
Detroit, MI
9/29/2020
I want to say that this is still really good if you have to make omissions/changes. I made this without yogurt (Covid-19 lol) and radishes, but retained most everything else about the recipe and still found it satisfying. I think as long as you have olive oil, salt, pepper, lemon, garlic, onion and an extra spice on top, you still get something really nice to flavour the chikpea + squash. I can see this recipe idea becoming a staple simply because of how easy it all was to put together. I really enjoyed this even without yogurt, although I look forward to trying it with yogurt.
F A T B O Y S L I M
Eastern Canada
4/6/2020
I make this recipe almost every month (if not twice). Its super easy, and so tasty. I do add a bit of honey to the yogurt mix and I tend to eyeball the lemon juice.
Anonymous
NC
2/29/2020
I am nine. My mom wanted a vegetarian dinner so we made this. It turned out great and since I don't like squash, we used sweet potatoes. The sweet potatoes were a good substitute for squash. We also didn't have pomegranate seeds, but the radishes were a nice, crunchy touch. We would make the dish again.
Anonymous
Berkeley CA
1/12/2020
This was actually quite good, I was surprised. I used a microwave steamable bag of butternut squash, steamed for 4 minutes in the microwave and then caramelized in the pan per the directions. Saves time. I also omitted the radishes because I hate them.
Anonymous
Kentucky
1/3/2020
This was delicious ! And so simple. I would make it again, with more of the yogurt (because i added a fair amount of chili powder with the curry powder). The four servings is for four very hungry people : we finished it all because it's delicious but struggled to do so. to the other person who left a review : maybe the squash baked a little too long ?
Isabel hello
Montréal
10/25/2019
I will try this again but it didn't quite work out the first time - I used acorn squash because it's what I had from a CSA box and everything kind of turned into a paste. But a delicious paste? The chickpeas, onion, garlic, herbs, and squash make a great purée soup if this happens to you!
Anonymous
Vancouver, BC
10/10/2019