JOIN! 12 Weeks for $1

Roasted Butternut Squash with Chickpeas, Herbs and Tahini

4 Servings

45 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This colorful vegetarian dish, inspired by a recipe in “The Lebanese Kitchen” by Salma Hage, matches the sweetness of roasted butternut squash and shallots with a tangy, nutty lemon-tahini dressing. We toss the squash and shallots with tahini and oil before roasting—this helps the vegetables caramelize while deepening the sesame flavor of the tahini. A handful of toasted pumpkin seeds adds color and crunch.




Don’t forget to cover the baking sheet with foil for the first 15 minutes of roasting. The foil seals in heat and helps the squash cook more quickly.

45 minutes



Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Kerri H.
March 21, 2023
Kerri H
This recipe is amazing!!! I only used one-half of the butternut squash but kept the same quantities of the rest of the ingredients. It still was a satisfying amount of food for two people with leftovers. I tried it both exactly as the recipe calls and also over a bed of lettuce, and it was delicious both ways. This is definitely a keeper!
Shari S.
November 5, 2022
2 lbs is a small butternut squash. If you use a larger one, increase the other ingredients to balance it. I used a sweet onion instead of shallots. I find it easier to make the sauces in a bowl, add the ingredients and toss to combine, then put them on the sheet tray. Better coverage, less mess. This was delicious!
Kabir M.
December 4, 2023
Memorably good, adding to the rotation, pepitas a must
So many different layers of flavor, and very satisfying. I substituted 1.5 cups of cooked chickpeas and Hatch pepper flakes. The photo shows what appear to be pumpkin seeds (pepitas) scattered on top, but the recipe doesn't mention them: sprinkle a couple tablespoons of roasted and lightly salted pepitas on top to add some crunch and nutritional value.
Joel P.
December 7, 2023
Wasn't a hit
This one wasn't a hit for us. The textures turned out badly - first the tahini got smeared around the pan during roasting, then the final drizzle had more of a consistency of dropping batter on the squash (and looked about as appetizing). Our tahini was old and probably too dry, so I'll chalk it up to that. The flavors seemed great - we just never got passed the blah presentation.
Beth S.

I luckily found this recipe looking for a way to prepare a butternut squah I had lying around the kitchen. This is a surprisingly satisfying vegan meal that was quick to put together - perfect for a weeknight meatless meal. The squash and chickpeas are very hearty, while the yummy tahini/lemon drizzle and fresh herbs give the meal a welcome bright flavor. I even had the pepitas in my pantry, and the crunch was a nice addition. The only thing I might do differently next time is to thin the drizzle a little more. It got thick pretty quickly after dressing the veggies. My husband and 18-y/o son agree, it's a keeper!

Jane W.

I see pepitas in the photo, but they are not mentioned in the ingredients or instructions.

Lynn C.

Hi Jane -

If you read the note at the top of the recipe the last sentence suggests that "A handful of toasted pumpkin seeds adds color and crunch."

The Milk Street Team

Andrew S.

This was excellent. The crunch and nuttiness of the toasted pumpkin seeds really enhanced it, so I'd make an effort to include those or some other crunchy element.

Wayne I.

When you add the chickpeas, do you spoon the chickpeas without the dressing it's been soaking in or do you include the dressing?

Lynn C.

Hi Wayne -

No need to drain the dressing away. You can simply spoon the chickpeas out of the bowl and take whatever dressing goes with it.

The Milk Street Team

Dana A.

We loved it! An easy and delicious vegan meal. The only change I'd make is that next time I think I'll double the tahini dressing -- but that's because I love lots of sauce. Thanks!!

John M.

This recipe was amazingly good! As always, the blend of spices and other ingredients blended together perfectly, with no one overwhelming the meal. One person said that it was the best prepared butternut squash that she had ever had, and I agree. Another Milk Street keeper. Thanks, Rebecca and M. S. team!

kathleen h.

Not a repeat. Thought we would never finish it. It was forever.

Liane R.

Nice recipe. To cut down on prep time, I used delicata squash (no need to peel) and it was delicious. Served over baby kale as a main dish. Added toasted pecans (had no pepitas).