Maple-Roasted Squash and Chickpeas With Mint-Pistachio Pesto
Updated Nov. 20, 2025
- Total Time
- 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ to 2pounds delicata squash, acorn squash or butternut squash
- 1(15-ounce) can chickpeas, drained and rinsed
- 2½tablespoons extra-virgin olive oil
- 1tablespoon pure maple syrup
- 1teaspoon ground cumin
- Kosher salt (such as Diamond Crystal) and freshly ground black pepper
- ⅓ to ½cup Mint-Pistachio Pesto, to taste
- 1small handful fresh mint, cilantro or both, chopped
- 2 to 3tablespoons toasted chopped pistachios and sesame seeds (optional; see Tip)
- Aleppo pepper (optional, for mild heat)
Nutritional analysis per serving (4 servings)
503 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 59 grams carbohydrates; 16 grams dietary fiber; 8 grams sugars; 14 grams protein; 862 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
Arrange one rack in the lowest position of the oven and one in the top third. Heat the oven to 450 degrees. Once hot, add two rimmed sheet pans (ideally well-worn pans) to preheat for 10 to 15 minutes.
- Step 2
If you are using butternut squash, peel it first; for delicata or acorn squash, keep the skin on but wash it.
- Step 3
Use a large, sharp knife to slice your squash in half vertically, then scoop out the seeds with a spoon. Thinly slice the squash crosswise into ¼-inch half-moon slices.
- Step 4
Dry the chickpeas very well, gently rubbing in a dish towel to pat dry (or transfer to a salad spinner for a few rounds, then pat dry).
- Step 5
Transfer the squash and chickpeas to a large bowl. Add the olive oil, maple syrup, cumin, 1½ teaspoons kosher salt, and a generous amount of black pepper. Toss well to combine.
- Step 6
Using oven mitts, remove the pans from the oven and divide the squash and chickpeas between the pans. Arrange the squash pieces so they make contact with the pan and overlap as little as possible; it’s okay if some chickpeas rest on top of squash.
- Step 7
Roast for 15 minutes, then flip the squash over and toss the chickpeas. Return to the oven, but swap the positions of the pans on the racks and rotate them by 180 degrees for even baking. Roast for 12 to 15 more minutes, until the squash is tender and deeply browned (some charring is good) and the chickpeas are browned in some spots and a bit crunchy.
- Step 8
To assemble, smear some pesto on a serving plate. Top with squash and chickpeas. Stir a little water into the pesto to thin it slightly and drizzle more pesto on top of the vegetables. Garnish with the herbs and, if desired, a nice handful of toasted pistachios and sesame and a few sprinkles of Aleppo pepper.
- If you’d like, toast some chopped pistachios and white sesame seeds in a skillet until aromatic and toasty while the squash is roasting.
Private Notes
Comments
As someone who cooks often with pomegranate molasses, wouldn't it be best to drizzle the pomegranate molasses over the pesto, squash, and chickpeas instead of putting it inside the pesto? Pomegranate molasses is very pigmented (but also delicious). I'm going to make this recipe and report back with doing a drizzle over top instead
@Raquel There is a comment on the pesto recipe saying that after she added the pomegranate molasses, the pesto turned a gray brown color instead of the beautiful green color that you see in the photo. I bet the person who took the photo didn’t add any pomegranate molasses to the pesto either. Thus the pretty green color. Your idea of using the pomegranate molasses as a drizzle on the top sounds like the best way to go.
@Sheri O I think it could be both, with or without bread. I see this paired with chicken, pork, grains, even pasta, as part of a meal. even crusty bread or pita, with a bitter, citrusy salad.
Cooked it. Whole time I was making it I was thinking oh I wish I had a sourdough bread or should I make pasta etc. but I decided to just eat the beans and squash over the pesto. Consider adding a little cherry tomatoes. But when I just served it to vegan hubby with just the beans and squash (fresh out of homebaked bread) I got “this is one of the best things you’ve ever made.” That said, I didn’t have pomegranate molasses and didn’t have time to make a separate trip so I used raw honey in a lower quantity with a splash of unadulterated pomegranite juice. Be careful not to oversalt the pesto— I was scared that I had ruined the entire thing when I added salt to the blender at the end and the top part tasted too salty until I stirred better. I also added a splash of coconut aminos and lemon to the roast butternut which I cubed and kept on 450 the whole time, about 45 min (didn’t drain beans fully, added water = nothing burnt). Then tossed in broiler to get a little crisp edges. My only complaint is that unshelled local organic pistschios were 15$ for what came out to just over a cup shelled. Double the pesto so you have more for later. Bravo to the chef.
I made a Greek yogurt with a little tahini and sour cream sauce for the base instead of the pesto. Pesto isn’t my fave. Squeezed some lemon juice on top along with some pan roasted pumpkin seeds and chopped almonds. It was delish!
Made this last week and we loved it so much I’m making it again tonight. We also had wild mint growing on our property here in Nova Scotia and I of course used it so that was extra fun! Delicious!!!