The Washington Post

Roasted Butternut Squash With Crumbled Chickpeas

Roasted Butternut Squash With Crumbled Chickpeas 2.000

Scott Suchman for the Washington Post/food styling by Lisa Cherkasky for The Washington Post

Feb 2, 2021

This sweet, spicy, crunchy squash dish makes a great main course or a side. Squash is cubed and roasted, and then dressed up with homemade condiments, including a shallot vinaigrette, crumbled spiced chickpeas and olive oil-fried breadcrumbs. You’ll make enough of each condiment to have leftovers to use in other recipes.

Total time: 1 hour 15 mins

Make Ahead: Every element of this dish can be made in advance: The squash can be roasted and then refrigerated for up to 3 days; the crumbled spiced chickpeas can be refrigerated in an airtight container for up to 1 week; the shallot vinaigrette can be refrigerated in an airtight container for up to 2 weeks; the oil-fried breadcrumbs can be stored in your pantry in an airtight container for up to 2 weeks.

Storage Notes: Leftovers can be refrigerated for up to 3 days. Heat in a shallow dish in the microwave on HIGH for about 3 minutes or on the stove in a pan over low heat.


Servings:
2 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-8 servings; 2 to 4 as a main; 6 to 8 as a side

Ingredients
  • For the squash
  • Neutral oil, such as canola or vegetable, to grease the baking sheet
  • 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1/2-inch dice
  • 2 tablespoons maple syrup
  • 1/4 teaspoon kosher salt
  • Coarsely ground black pepper
  • For the chickpeas
  • 1/3 cup extra-virgin olive oil, plus more as needed
  • One (15 1/2-ounce) can chickpeas, drained and patted dry
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cinnamon
  • Kosher salt
  • Coarsely ground black pepper
  • For the shallot vinaigrette
  • 1/2 cup champagne vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 large shallot (2 ounces), minced
  • 1/4 teaspoon kosher salt
  • Coarsely ground black pepper
  • For the breadcrumbs
  • 2 slices (3 to 3 1/2 ounces) stale or well-toasted bread
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt, or more to taste
  • Coarsely ground black pepper
  • 1 tablespoon chopped celery leaves or fresh parsley, for serving (optional)

Directions

Make the squash: Position a rack in the middle of the oven and preheat to 425 degrees. Lightly grease a large, rimmed baking sheet with oil.

Add the squash to the baking sheet, drizzle with the maple syrup, season lightly with salt and pepper, and toss to coat. Arrange the squash in a single layer. Roast for 35 to 45 minutes, or until the squash turns light golden and can be pierced with a knife but isn’t soft.

Make the chickpeas: While the squash is roasting, line a plate with paper towels and place it near the stove.

In a medium, nonstick skillet over medium heat, heat the olive oil until shimmering. Add one chickpea to test the oil — if it sizzles, add the rest. Fry the chickpeas, gently tossing them and shaking the pan every 30 seconds, until deeper golden, about 3 minutes. Add the cumin, paprika, coriander, curry and cinnamon, one at a time, and continue tossing between each addition. The chickpeas will absorb a good bit of the oil, so you may need to add more as they cook. Adjust the heat as needed to keep the chickpeas sizzling without burning the spices. It may take about 10 minutes until they look glossy, brownish and begin to crisp, so be patient. To test, take one chickpea out, let it cool a bit, and taste. The chickpeas should be almost crunchy, like corn nuts.

Using a slotted spoon, transfer the chickpeas to the prepared plate to drain. Season with the salt and pepper. When the chickpeas are no longer hot, roughly chop them with a large chef’s knife. Makes about 1 generous cup.

Make the vinaigrette: In a small bowl, combine the vinegar, oil, shallot, salt and a pinch of pepper and whisk to combine. Taste, and adjust seasoning as needed. Makes about 1 generous cup.

Make the breadcrumbs: Line a plate with a paper towel and place it near the stove. In a food processor, pulse the bread until you have small crumbs.

In a small pan over low-medium heat, heat the oil until just warm. Add the crumbs and cook, stirring frequently, until golden and crisp, 3 to 5 minutes. Transfer to the prepared plate, season generously with the salt and pepper and let cool. Makes about 3/4 cup.

To assemble: Arrange the roasted butternut squash on a large platter and drizzle with 1/4 cup of the shallot vinaigrette. Top with 6 tablespoons of the chopped spiced chickpeas, followed by 2 tablespoons of the breadcrumbs, and finish with 1 tablespoon of chopped celery leaves or parsley, if using. Serve family-style warm or at room temperature, with extra dressing on the side, if desired.


Recipe Source

From food writer Todd Kliman.

Tested by Ann Maloney.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving (based on 8): 183


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 134mg 6%

Total Carbohydrates: 29g 10%

Dietary Fiber: 5g 20%

Sugar: 7g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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