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Roasted Butternut Squash with Chickpeas, Herbs and Tahini
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.
4
Servings
Tip
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
Ingredients
-
4
tablespoons tahini, divided
-
3
tablespoons extra-virgin olive oil, divided
Directions
-
01Heat the oven to 450°F with a rack in the middle position. In a small bowl, whisk together 2 tablespoons of tahini, 2 tablespoons of oil, ½ teaspoon salt and ½ teaspoon black pepper. On a rimmed baking sheet, combine the squash and shallots, then drizzle with the tahini mixture and toss; reserve the bowl. Distribute the vegetables in an even layer, cover with foil and roast for 15 minutes.
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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!
November 5, 2022
Delicious!
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!
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.
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.
When you add the chickpeas, do you spoon the chickpeas without the dressing it's been soaking in or do you include the dressing?
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!
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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!