"When your roommate buys a butternut squash from @precyclenyc, this is bound to happen!! Crispy harissa chickpeas, tahini-honey drizzle and garlicky herby yogurt. YUM!!!!"
Roasted Butternut Squash with Crispy Harissa Chickpeas and Garlicky Herb Yogurt
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- Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 4
Recipe Card
For the Butternut Squash
ingredients
- 2 butternut squash, halved vertically
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- Harissa chickpeas, (recipe below)
- Garlicky Yogurt Sauce, (recipe below)
- Tahini Honey Sauce, (recipe below)
- Parsley, for garnish
To Make the Stuffed Butternut Squash
Method
Step 1
Preheat oven to 400°F and line a rimmed baking sheet with foil.
Step 2
Scoop out and discard the seeds from the butternut squash halves. Rub all over with oil and season with salt. Roast, cut sides down, until fork-tender, about 45 minutes.
Step 3
Top with harissa chickpeas, yogurt sauce, tahini sauce, and fresh parsley. Serve immediately.
For the Harissa Chickpeas
ingredients
- 2 (15.5 ounce) cans chickpeas, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Simply Organic Ground Cumin
- 1 tablespoon Simply Organic Harissa Seasoning
- 1/2 teaspoon Simply Organic Cayenne Pepper
- Kosher salt
- Black pepper
To Make the Harissa Chickpeas
Step 1
Preheat oven to 400°F.
Step 2
Combine all ingredients on a rimmed baking sheet and bake until chickpeas are crispy, mixing around chickpeas halfway through, about 30 minutes.
For the Garlicky Yogurt
ingredients
- 1 cup plain Greek yogurt
- 1 lemon, zest and juice
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- 1 clove garlic, grated
- Kosher salt
To Make the Garlicky Yogurt
Step 1
Combine all ingredients in a small bowl and set aside.
For the Tahini-Honey Sauce
ingredients
- 1/4 cup tahini
- 1 lemon, zest and juice
- 2 teaspoons honey
- Water, to thin
- Kosher salt