Roasted Honeynut Squash with Crispy Chickpeas and Citrus Tahini Sauce

"A sweet, citrusy, wholesome, and filling dinner that’s full of all of winter’s flavours."
-- @bethbierema

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  • Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 2

Recipe Card

Roasted Honeynut Squash with Crispy Chickpeas and Citrus Tahini Sauce


  • 2 honeynut squash, halved
  • 1 tablespoon avocado oil
  • To Taste Kosher salt and freshly ground black pepper
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 teaspoon smoked paprika
  • 1 pomegranate, deseeded
  • 1 cup sprouts
  • fresh thyme or parsley
  • 1/2 cup tahini
  • 1/2 cup fresh orange juice
  • 1/2 teaspoon paprika
  • 2 tablespoon water


  • Step 1

    Preheat oven to 425˚F. To prepare the squash and chickpeas, drizzle 1/2 tablespoon avocado oil onto each half of honeynut squash and sprinkle with salt and pepper, and lay face-down on baking tray. Place rinsed chickpeas around the squash and sprinkle with smoked paprika. Place in oven for 30 minutes.

  • Step 2

    While squash is baking, mix together tahini, orange juice, salt, paprika, water and set aside.

  • Step 3

    Once squash is done, remove from oven. Place squash halves onto plates and top with pomegranate arils, sprouts, herbs, and drizzle with citrusy sauce! Enjoy!