Roasted Honey Nut Squash and Chickpeas With Hot Honey Recipe (2024)

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Cooking Notes

Carrie

For those wondering about hot honey, a quick Google search will do wonders, both for finding brands to buy (I find a lot of stores sell Mike's Hot Honey) and easy recipes for how to make it, most using just honey, red pepper flakes, and apple cider vinegar.

Chris

Great flavor, but texturally boring. Next time I'll roast things separately, so the squash is browned but not mushy and do the chickpeas at very high heat to make 'em crunchy.

Route66gal

While parchment paper is great for clean up it is NOT good for caramelization and crispness. Skip the paper when it comes to roasting vegetables if you want that caramelization.

Sheila DM

Please share substitution suggestions for "another spice blend".

Terry

@Sheila DM: Zatar would be delicious with this and is widely available (or on Amazon). Even something a bit more whack like Chinese 5-spice powder would be great, if you're feeling adventurous. Or try shichimi togarashi, a Japanese 7-spice blend that can be had at any Japanese market, and probably best used after the dish is cooked. Same for zatar.If you use honey nut squash, the peel is super thin and completely edible, like Delicata squash. Save yourself some time and frustration!

Liz

Instead of baharat, I used cumin, smoked paprika, sumac, cinnamon, and cardamom.

Jess

Carrie, thanks for clarifying "hot honey". I thought it was just really warm honey.

Erin

Used Ras El Hanout instead and topped with fresh pomegranates. Delicious!

Lauren

For those who, like me, loathe cilantro: I made this with mint. It tasted marvelous, especially served with yogurt.

Jen

Delicious! Followed instructions to a tee... The only change I'd consider next time is splitting it between two baking sheets so ingredients get more space to brown and not stream.

Susan

Amazing, simply amazing. I used the yogurt, honey plus cayenne, and cilantro options.

Ilse

I added spinach and halloumi and it was delicious!

AC

Made nearly as written -excellent. The yogurt (I thought would be plain) was surprisingly integral to the end result. Used garam masala and also mix of baharat spices (pepper, coriander, paprika, cumin; less cloves, nutmeg, cardamom) based on our preference; seasoned liberally. Definitely bake chickpeas and squash on different pans. Have made with butternut and delicata (both great) but kabocha would also be nice here. Used cilantro leaves with a bit of chopped mint. Served with rice for kids.

Mimi

Squash and chick peas are a perfect blend. With addition of the herbs and spices it makes an even richer, interesting and complete meal. For ‘greens’, I added wilted spinach with the fresh cilantro at the end. Served with yogurt on the side and pita. Simply delicious one pan meal.

katethegreat

This was sooooo good. I didn’t have any issues with the texture/crispiness like some other reviews, but I cooked on tinfoil rather than parchment paper. I also rubbed the chickpeas a bit to get some of the skins off, which is tedious but helps with crispiness. I didn’t have enough butternut squash, so I added some sweet potato in and that worked great also. Really just delicious, can’t wait to make again!

debbie direnzo

how is the best way to reheat?

CO

Used regular honey instead of hot honey. Also added large slices of feta with the chickpeas. They all roasted nicely together. Delicious!

Rebecca S. Barfknecht

A friend recently made this for a Book Club with Lemon Garlic Tahini as recommended by Debbie in the comments below. Amazing! SO very, very delicious!

Paige

Accidentally made this with 5+ pounds of Butternut Squash, which explains why we had to use three baking sheets to roast everything (we had squash for two recipes, but the sous-chef made an assumption....). No matter, it was delicious! Opted for mint over cilantro--not a fan. Really outstanding, will go into our regular rotation.

sarah in sf

Good enough. Didn’t take our breath away. Definitely use two pans.

Nikhila

This is a recipe meant for substituting whatever you have! I used sweet potatoes and canned northern beans instead of chickpeas, tossed with zatar and roasted both for 30 mins. I used shallot diced fine and tossed in raw for some bite, and drizzled some tahini into my bowl when everything was assembled. Delicious!

Two Pans

Definitely put the squash and chickpeas on separate pans to get the correct textures

Jo Ann

I served this as a healthy side dish with salmon. It was easy to make and delicious. I would definitely make it again.

squash enjoyer

very good! a bit laborious for a sheet pan meal, but worth it. we served with yogurt and rice. I would say the yogurt is an integral part of the dish, which otherwise would need more tartness and tangyness. but overall a great recipe to have on hand!

LW

I mixed the vinegar and honey together to pour over individual bowls and used dill and mint

SusanB

Two teaspoons of za'atar provided delicious flavor, but this is a very dry fish. I mistakenly chose not to use the optional dollop of sout cream, but next time I will--or maybe some tsatziki sauce. Just a word of advice.

Shivani

This turned out great! I added purple yams and carrots to the mix. Served it on a bed of kale! Made vegan tacos with the leftovers the next day with sliced radishes, spinach, and feta on top.

jim

I've made it a couple of times now. One time, I added chopped cashews to add a little more crunch, but add them after the onions and chickpeas. Cashews are dry and will start to burn long before the squash is done, or chickpeas get crispy.

Megan

Used dairy-free Kite Hill sour cream due to a dairy/soy allergy and it was delicious! Would definitely double it next time!

Alba

this was a great recipe!

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Roasted Honey Nut Squash and Chickpeas With Hot Honey Recipe (2024)

FAQs

Do you eat the skin of a honeynut squash? ›

Like delicata squash, honeynut squash has thin, edible skin. There's no need to peel it! Slice each squash in half lengthwise and use a spoon to scoop out the seeds. Next, make a quick dressing with olive oil, apple cider vinegar, pure maple syrup, cinnamon, salt, and pepper.

Is honey nut squash good for you? ›

Honeynut squash, like its winter squash peers, is full of dietary fibre. Fiber helps with digestion, controlling blood sugar, and maintaining a healthy weight. One cup of this squash will give you about 5 grams of fibre. That's 20% of your daily fibre needs.

What is the difference between honeynut squash and butternut squash? ›

Honeynut squash has a similar shape and flavor to butternut squash but averages about half the size and is sweeter. It has two to three times more beta-carotene than butternut squash. Honeynut squash can be roasted, sautéed, puréed, added to soups, stews, and braises, and has enough sugar content for desserts.

How long does honey nut squash last? ›

Because of its thin skin, honeynut will not last as long as thicker-skinned squash. It should be stored in a cool, dark spot where it will last for 2 to 3 months. Once cooked, the cubes or puree can be left in the refrigerator for a week, or frozen for 3 months.

Which squash skin is not edible? ›

The only winter squash skin to avoid eating altogether, even if well cooked, is spaghetti squash because of its thick, eggshell-like quality.

How do you know when honeynut squash is ready to pick? ›

Keep an eye on the squash stem. The squash will be ready to pick when the stem is fairly dry.

Should honey nut squash be refrigerated? ›

It will keep up to a month when stored in a cool and dry place, and any peeled or prepared portions can be refrigerated for up to a week. Raw, cut Honeynut squash can be frozen up to three months.

Is Honeynut squash high in carbs? ›

Sweeter than butternut squash, it is incredibly simple to prepare. Just cut the squash in half lengthwise, scoop out the seeds, and roast until fork tender. Carb count - Half a squash is only 22g of carbs.

Is too much butternut squash bad for you? ›

Special Precautions and Warnings. When taken by mouth: Butternut is POSSIBLY SAFE for most people, but it can cause diarrhea and irritation of the stomach and intestines. Pregnancy and breast-feeding: It's LIKELY UNSAFE to use butternut in large amounts if you are pregnant or breast-feeding.

Does honeynut squash need to be peeled? ›

You can cook honeynut squash in much the same way you cook other winter squash varieties, but the honeynut has some advantages. Its small size lends itself well to simply halving it before you cook it, and its tender skin is thin and edible, so it does not need to be peeled.

Which is healthier acorn or butternut squash? ›

Acorn squash: It has less vitamin A than butternut but provides even more fiber (9 grams per cup) and potassium (896 mg).

Where to store honeynut squash? ›

Storage Conditions

Squash store best at an even 50°F in a dark place. This could be a cool and dark shelf, cabinet, or drawer in the kitchen, pantry, or closet. They also store well in a warmer section of the root cellar such as on the top shelf.

How to cure honey nut squash? ›

Curing is simply storing winter squash at a warm temperature with good air circulation for a period of time, usually 10 to 14 days.

Can I freeze honeynut squash? ›

Yes! Place cubed raw honeynut squash in freezer bags, label, and freeze for up to 3 months. Remove from freezer and cook as desired. Or you can freeze cooked honeynut squash too!

Is honeynut squash a starchy vegetable? ›

Honeynut squash is a starchy, fiber-rich vegetable. To round out the meal, I recommend serving this recipe with a cozy protein dish and some non-starchy veggies!

Can you eat the outside of honeynut squash? ›

Can you eat the skin on a Honeynut squash? Cooking Honeynut squash is done like any other winter squash, but with other benefits its smaller size means it need only to be halved before cooking. Additionally, the skin is tender and thin so you don't need to peel it. It's totally edible.

Is it safe to eat the skin of squash? ›

All squash skin is edible. However, in the same way you wouldn't eat a banana peel, edible doesn't necessarily mean you want to eat it. Some squash has thin skin that's tasty and tender, while others have a tough shell that even cooked is chewy and stringy.

How to cut up honeynut squash? ›

To cut honeynut squash, start by using a sharp knife to trim off both ends. Then, carefully slice the squash in half lengthwise. Once halved, scoop out the seeds and stringy flesh using a spoon or ice cream scoop. From there, you can proceed to slice, dice, or cube the squash according to your recipe's requirements.

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