This delicious main course combines sweet and comforting mashed butternut squash with savory spiced chickpeas for an all-in-one meal that is perfect as a vegan entree or side dish for the cooling weather.
With summer behind us, it’s a perfect time to embrace the season’s cornucopia of squash -- from those lesser known like kabocha, delicata, or red kuri squash to more traditional varieties like spaghetti, acorn, or pumpkin.
Our mashed butternut squash with spiced chickpeas recipe uses golden butternut squash, lightly roasted to caramelize its natural sugars, then mashed with spices and some light coconut milk, and topped Garam Masala spiced chickpeas.
How Do You Spice Your Chickpeas?
Spiced chickpeas are so easy and versatile. They make a great base for seasonings, allowing you to change the flavor profile of a dish with just a sprinkling of spices. You can create a variety of dishes by heating rinsed, drained chickpeas in a pan with olive oil and one of the following spice blends:
- Indian-Spiced Chickpeas: Blend with store-bought or Homemade Garam Masala
- Moroccan-Spiced Chickpeas: Blend turmeric, cumin, coriander, sweet paprika, salt & pepper
- Shawarma Spiced Chickpeas
- Italian-Spiced Chickpeas: Blend oregano, thyme, and rosemary
- Middle Eastern-Spiced Chickpeas: Blend zaatar and sumac
- Thanksgiving-Spiced Chickpeas: Blend pumpkin spice mix with an extra dash of cinnamon
Chickpeas as Snacks and Toppings
Once coated with oil and spices, you can also roast chickpeas on a lined cookie sheet for 20-30 minutes at 400 degrees. They make a great snack or try as a topping on salads, mashed potatoes, roasted vegetables, or soups. You’ll love our Roasted Cauliflower and Spiced Chickpea Salad as a starter.
How to Cook Butternut Squash
There are many ways to prepare butternut squash for this and other recipes:
- Peel, cut and roast squash in pieces.
- Roast the squash whole as shown in our recipe for Roasted Butternut Squash Soup
- Roast the squash after slicing in half lengthwise
- Buy pre-cut and -peeled butternut squash
- Buy canned or frozen squash as shown in our Black Bean Noodles with Butternut Squash Sauce
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This delicious main course combines sweet and comforting mashed butternut squash with sacory spiced chickpeas for an all-in-one meal that is perfect as a vegan entree or side dish for the cooling weather.
For the Mashed Butternut Squash:
1 large butternut squash, cut in half lengthwise and seeds removed
3 tsp store-bought or homemade Garam Masala spice mix
1 tsp salt
½ cup canned light coconut milk
2 tsp pure maple syrup
For the Chickpeas:
2 - 15 ounce cans chickpeas, rinsed and drained
1 tsp olive oil
2 tsp Garam Masala
1 tsp sweet paprika
½ tsp salt
Chopped cilantro or parsley
Pumpkin seeds ( we use pumpkin spiced roasted pumpkin seeds that we found at Trader Joes)
- Preheat the oven to 400F. Line a large baking sheet with parchment paper and place the butternut squash cut side down. Bake for 50-60 minutes or until tender. Baking time will depend on the size of the butternut squash
- Remove the butternut squash from the oven and let it cool so it is safe enough to handle. Using a spoon, remove the flesh, discarding the skin, and place it in a bowl
- Mash the butternut squash with a fork and place in a deep skillet
- Add Garam Masala, salt, maple syrup, and coconut milk. Cook for 5-7 minutes, stirring until well combined
- In the meantime, heat the oil on a separate skillet. Add the chickpeas, Garam Masala, sweet paprika and salt and toss well, so all the chickpeas are well coated with the spices. Cook for 5 minutes or until hot
- Scoop the butternut squash into a bowl, top with chickpeas, fresh cilantro or parsley and pumpkin seeds
- Category: Entree
- Method: Roasting
- Cuisine: vegan
- Serving Size: 1 cup butternut squash topped with chickpeas
- Calories: 231
- Sugar: 5.6
- Sodium: 1000
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 8
- Protein: 8.3
- Cholesterol: 0
Keywords: butternut squash, chickpeas, garam masala, entree, vegan, thanksgiving