Roasted Honey Nut Squash and Chickpeas With Hot Honey Recipe (2024)

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.

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.

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.

Please share substitution suggestions for "another spice blend".

@Sheila DM: Zatar would be delicious with this and is widely available (or on Amazon). Even something a bit more whack like Chinese 5-spice powder would be great, if you're feeling adventurous. Or try shichimi togarashi, a Japanese 7-spice blend that can be had at any Japanese market, and probably best used after the dish is cooked. Same for zatar.If you use honey nut squash, the peel is super thin and completely edible, like Delicata squash. Save yourself some time and frustration!

Instead of baharat, I used cumin, smoked paprika, sumac, cinnamon, and cardamom.

Carrie, thanks for clarifying "hot honey". I thought it was just really warm honey.

Used Ras El Hanout instead and topped with fresh pomegranates. Delicious!

For those who, like me, loathe cilantro: I made this with mint. It tasted marvelous, especially served with yogurt.

Delicious! Followed instructions to a tee... The only change I'd consider next time is splitting it between two baking sheets so ingredients get more space to brown and not stream.

Amazing, simply amazing. I used the yogurt, honey plus cayenne, and cilantro options.

I added spinach and halloumi and it was delicious!

Made nearly as written -excellent. The yogurt (I thought would be plain) was surprisingly integral to the end result. Used garam masala and also mix of baharat spices (pepper, coriander, paprika, cumin; less cloves, nutmeg, cardamom) based on our preference; seasoned liberally. Definitely bake chickpeas and squash on different pans. Have made with butternut and delicata (both great) but kabocha would also be nice here. Used cilantro leaves with a bit of chopped mint. Served with rice for kids.

Squash and chick peas are a perfect blend. With addition of the herbs and spices it makes an even richer, interesting and complete meal. For ‘greens’, I added wilted spinach with the fresh cilantro at the end. Served with yogurt on the side and pita. Simply delicious one pan meal.

This was sooooo good. I didn’t have any issues with the texture/crispiness like some other reviews, but I cooked on tinfoil rather than parchment paper. I also rubbed the chickpeas a bit to get some of the skins off, which is tedious but helps with crispiness. I didn’t have enough butternut squash, so I added some sweet potato in and that worked great also. Really just delicious, can’t wait to make again!

Great recipe! Strongly agree with others about roasting the squash and chickpeas/onions on separate sheet pans. The jar of preserved lemons in my fridge kept beckoning me here so I put some slivers on top with the cilantro and sour cream. That funky salty tang really sent the whole thing up to the heavens.

how is the best way to reheat?

Used regular honey instead of hot honey. Also added large slices of feta with the chickpeas. They all roasted nicely together. Delicious!

A friend recently made this for a Book Club with Lemon Garlic Tahini as recommended by Debbie in the comments below. Amazing! SO very, very delicious!

Accidentally made this with 5+ pounds of Butternut Squash, which explains why we had to use three baking sheets to roast everything (we had squash for two recipes, but the sous-chef made an assumption....). No matter, it was delicious! Opted for mint over cilantro--not a fan. Really outstanding, will go into our regular rotation.

Good enough. Didn’t take our breath away. Definitely use two pans.

This is a recipe meant for substituting whatever you have! I used sweet potatoes and canned northern beans instead of chickpeas, tossed with zatar and roasted both for 30 mins. I used shallot diced fine and tossed in raw for some bite, and drizzled some tahini into my bowl when everything was assembled. Delicious!

Definitely put the squash and chickpeas on separate pans to get the correct textures

I served this as a healthy side dish with salmon. It was easy to make and delicious. I would definitely make it again.

very good! a bit laborious for a sheet pan meal, but worth it. we served with yogurt and rice. I would say the yogurt is an integral part of the dish, which otherwise would need more tartness and tangyness. but overall a great recipe to have on hand!

I mixed the vinegar and honey together to pour over individual bowls and used dill and mint

Two teaspoons of za'atar provided delicious flavor, but this is a very dry fish. I mistakenly chose not to use the optional dollop of sout cream, but next time I will--or maybe some tsatziki sauce. Just a word of advice.

This turned out great! I added purple yams and carrots to the mix. Served it on a bed of kale! Made vegan tacos with the leftovers the next day with sliced radishes, spinach, and feta on top.

I've made it a couple of times now. One time, I added chopped cashews to add a little more crunch, but add them after the onions and chickpeas. Cashews are dry and will start to burn long before the squash is done, or chickpeas get crispy.

Used dairy-free Kite Hill sour cream due to a dairy/soy allergy and it was delicious! Would definitely double it next time!