Roasted Kabocha Squash with Chickpeas

5 from 2 votes

Roasted Kabocha Squash with Chickpeas

This awesome recipe comes from JL Fields, included in her . I just adore kabocha squash, it's one of my favorites, and this sheet pan dish gets a delicious meal on the table in 45 minutes, no kidding! Serve with tortillas, shredded lettuce, sliced tomatoes and red onion, along with hot sauce and vegan sour cream (or JL's Tzatziki sauce, ) for a fast dinner the whole family will love!

Prep Time10

Cook Time40

Course: Main Course

Cuisine: Gluten-Free, Nut-Free, Soy-Free, Tex-Mex

Keyword: Chickpeas, kabocha squash

Servings:

Calories: 91.9kcal

Author: JL Fields

Ingredients

2 15-ounce cans chickpeas approximately 3 cups of cooked chickpeas
1 kabocha squash 2 to 3 pounds
2 tbsp aquafaba (the liquid in a chickpea can), divided
½ tsp salt
¼ tsp black pepper
2 tsp smoked paprika
2 tsp garlic powder

Get Recipe Ingredients

Instructions

Preheat the oven to 400°F. Line a medium baking sheet with parchment paper (or silicone baking sheet).
Open both cans of chickpeas and drain, reserving aquafaba in a small bowl. Transfer the chickpeas to a medium bowl.
Wash the squash very well. Cut the squash in half. Remove the seeds with a spoon and discard. Remove the stem and then slice each half lengthwise to create 1-inch-thick-wedges. Place the wedges on the baking sheet. Drizzle 1 tablespoon aquafaba over the squash. Toss with tongs to coat all sides. Sprinkle with salt and pepper. Bake for 20 minutes.
While the squash bakes, add the remaining 1 tablespoon aquafaba, paprika, and garlic powder to the bowl with the chickpeas. Toss gently, coating well.
Remove the sheet pan from the oven. Flip the squash over and pour the chickpeas onto the sheet pan, spreading them into a single layer around the squash. Bake until chickpeas are just beginning to brown and the squash is tender, 15 to 20 minutes more.

Substitution Tips:

Play with the flavor profiles. Use a total of 4 teaspoons of ground spices; consider using a Japanese 7-spice blend with ground ginger and shichimi togarashi or an Indian-inspired version with curry powder, turmeric, and garam masala.

Notes

Shared with permission from JL Fields.

Nutrition