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

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.

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.

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.

Please share substitution suggestions for "another spice blend".

@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!

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

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

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

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

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.

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

I added spinach and halloumi and it was delicious!

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.

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.

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!

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!

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

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.

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.

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.

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

this was a great recipe!

I like this a lot better w sweet potatoes. This is a great recipe!

Was delicious! I made a soup with the leftovers by pureeing and adding a can of coconut milk and some veggie broth :)

I made this with the garam masala I have that doesn't have much cumin in it (I don't like too much cumin). I thought it was very good, but maybe a little too sweet. I will use less honey next time and try another spice mixture.

I made this with butternut squash and Garam Masala because it’s what I had. I messed up and diced the red onion and added it at the beginning, then realized and added more later. The first onion ended up caramelizing on the sheet pan and really added something to the dish. I also forgot the honey and decided it needed something so added a squirt of lime juice. Served with cilantro, mint, yogurt and naan. It was a hit!

Absolutely delicious!

I used half butternut squash and half romanesco for the veggies, only half the chickpeas and all the spices. It was perfect.

good but need to add a little less cayenne because too spicy

This was a yummy and simple way to enjoy fall produce. Followed Liz’s suggestion and use cumin, smoked paprika, sumac, cinnamon, and cardamom for spices, and used extra. For hot honey I heated chile flakes in honey and added cayenne. The meal was not very spicy, if I did it again I might add a little cayenne to spices too. I did onions + chickpeas in a different pan. honeynut squash was tasty, but other winter squash is fine. Yogurt is key!!! I added garlic and lemon