Roasted Butternut Squash with Crispy Harissa Chickpeas and Garlicky Herb Yogurt

"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!!!!"
-- @thefeedfeed

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  • Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 4

Recipe Card

For the Butternut Squash


  • 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


  • 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


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


  • 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


  • 1/4 cup tahini
  • 1 lemon, zest and juice
  • 2 teaspoons honey
  • Water, to thin
  • Kosher salt