One-Skillet Roasted Butternut Squash with Spiced Chickpeas

Ingredients for One-Skillet Roasted Butternut Squash with Spiced Chickpeas

• 1 small butternut squash (about 675g)

• 120ml plain whole-milk Greek yoghurt

• 5 garlic cloves (1 finely grated, 4 chopped)

• 2 tablespoons fresh lemon juice, divided

• Kosher salt, freshly ground pepper

• 60ml olive oil, divided, plus more for drizzling

• 1 (425g) can chickpeas, rinsed, patted dry

• 1 medium onion, chopped

• 2 tablespoons vadouvan or curry powder

• 2 radishes, trimmed, very thinly sliced

• 1 cup parsley, mint, and/or coriander leaves

• 2 tablespoons pomegranate seeds (optional)

Preheat oven to 218°C. Roast squash directly on 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, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).

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

Heat 2 tablespoons 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 mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.

Heat 2 tablespoons oil in 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 yoghurt around.

Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 tablespoon 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.