Roasted Butternut Squash with Spiced Chickpeas

Stop struggling to peel and slice superfirm squash. Just roast it whole, tear up the flesh, then sear it off in a skillet.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°. Roast squash directly on the oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, scoop out seeds, then tear or cut into large pieces; discard skin.

Step 2

Meanwhile, mix yogurt, grated garlic, and 1 Tbsp lemon juice in a medium bowl; season with salt and pepper.

Step 3

Heat 2 Tbsp oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and fragrant, about 1 minute. Season with salt and pepper; transfer to a medium bowl. Wipe out skillet.

Step 4

Heat 2 Tbsp oil in the same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon–garlic yogurt around.

Step 5

Toss radishes, herbs, and pomegranate seeds (if using) with remaining 1 Tbsp lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.