Roasted Honey Nut Squash and Chickpeas With Hot Honey

By Melissa Clark

Published November 29, 2022

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
1 hour
Rating
5(8,614)
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

  • 2 ½ pounds honey nut or butternut squash, peeled, trimmed, seeded and cut into 1-inch cubes (6 cups)

  • 1 ¾ teaspoons baharat, garam masala or another spice blend

  • 1 ¼ teaspoons fine salt, plus more as needed

  • 5 thyme sprigs

  • ⅛ teaspoon red-pepper flakes

  • 3 tablespoons extra-virgin olive oil, plus more as needed

  • 1 small red onion, thinly sliced

  • 1 teaspoon cider vinegar or rice wine vinegar, plus more as needed

  • ½ cup fresh cilantro leaves or dill sprigs, or a combination

  • 1 to 2 tablespoons 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)

90 grams carbs; 2 milligrams cholesterol; 550 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 20 grams fiber; 1255 milligrams sodium; 18 grams protein; 22 grams sugar

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
8,614 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.

Dian

As mentioned by others, the cooking time was a bit too long for my oven so cut it about 10 minutes. I like the baharat seasoning (used more than called for) on the veggies but we’re not big fans of the hot honey; roasted veggies are sweet enough without it for us. Needed the tart yogurt to counteract some sweetness. Used a mix of green spices at the end (no cilantro) but that worked out well; if we make it again we’ll probably increase them. Otherwise I can’t comment as we made so many substitutions: used cannellini, added in cauliflower, fresh herbs were many & varied but good, added sumac & paprika. Good over mixed grains.

Christa

Used garam masala this time as I had some lingering in my spice cabinet, but I do not like it as much as the baharat. And used kale sprouts as I did not have any cilantro, which at least added some greens even if it did not have the same herby flavor, but I definitely prefer the cilantro.

Christa

Even though I love baharat and have made Melissa Clark's baharat blend numerous times from her North African Stew recipe on NYT Cooking, due to my illness and weakness to make yet another batch of the spice blend, I'm thinking of trying the garam masala lying around unused in my spice cabinet as well as unused berbere and Ras el Hanout spice blends also lying around unused in my spice cabinet. i made the berbere blend from a Deborah Madison recipe, but Samin Nasrat also has one in the NYT.

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