This comforting main course pairs sweet mashed butternut squash with warmly spiced chickpeas for an easy, satisfying vegan entrée or side that’s perfect when the weather turns cooler.
As summer fades, it’s the ideal time to enjoy the season’s bounty of squash—from kabocha and delicata to classic varieties like spaghetti, acorn, or pumpkin. Butternut squash shines in this dish: roasted until its natural sugars caramelize, then mashed with warming spices and a splash of coconut milk. It’s finished with chickpeas tossed in Garam Masala for a savory, aromatic contrast.
Our mashed butternut squash with spiced chickpeas is simple to prepare and easy to adapt. Roast or steam the squash, mash it with a few flavor enhancers, and top with quickly spiced chickpeas for a complete, nutrient-rich meal.
How Do You Spice Your Chickpeas?
Spiced chickpeas are incredibly versatile and can shift the entire flavor profile of a meal. Start with rinsed, drained chickpeas warmed in a skillet with olive oil, then add one of these spice combinations depending on the cuisine you want:
- Indian-Spiced Chickpeas: Garam Masala for warm, layered aromatics
- Moroccan-Spiced Chickpeas: Turmeric, cumin, coriander, and sweet paprika
- Shawarma-Spiced Chickpeas: A bold, savory Middle Eastern blend
- Italian-Spiced Chickpeas: Oregano, thyme, and rosemary for Mediterranean notes
- Middle Eastern-Spiced Chickpeas: Zaatar and sumac for tang and herbaceous depth
- Fall-Spiced Chickpeas: Pumpkin spice with an extra pinch of cinnamon for a sweeter profile
Chickpeas as Snacks and Toppings
Coated in oil and spices, chickpeas roast beautifully at 400°F for 20–30 minutes until crisp. They’re great as a crunchy snack or as a topping for salads, mashed vegetables, roasted bowls, and soups.
How to Cook Butternut Squash
There are several reliable methods to prepare butternut squash depending on time and preference:
- Peel, cube and roast the squash on a sheet pan to develop caramelized edges.
- Roast the squash whole for hands-off cooking, then scoop out the flesh when tender.
- Slice the squash in half lengthwise and roast cut-side down for even cooking.
- Use pre-cut, peeled squash to save prep time.
- When convenience matters, use canned or frozen squash as a quick alternative.
Other Indian Recipes You May Like
- Chana Masala Over Celeriac Puree
- Eggplant and Chickpea Curry
- Braised Curried Kale with Spiced Chickpeas
- Homemade Garam Masala
- Lentil Curry
- Mashed Butternut Squash with Spiced Chickpeas
- Shawarma Spiced Chickpeas
- Cauliflower Bowl with Harissa Roasted Chickpeas
- Homemade Falafel with Lemony Tahini Sauce
- 20-Minute Shakshuka
- Creamiest Homemade Hummus
- Mashed Butternut Squash with Spiced Chickpeas
- Easy Hummus with Shawarma Mushrooms
- Shawarma Chickpea Rice Bowl
- Braised Curried Kale with Spiced Chickpeas
- Kale Salad with Chickpeas and Tempeh Bacon Bits
- Easy Pasta Salad with Chickpeas
- Fennel and Chickpea Stew
- Moroccan Harira Soup
- Avocado Chickpea Salad
- Roasted Beet Hummus
- Cauliflower Chickpea Sheet Pan Dinner
- Wheat Berry and Chickpea Soup
- Eggplant and Chickpea Curry
- End-of-Summer Buddha Bowl
- Watermelon Steak Salad
- Cashew Ricotta Pizza
- Roasted Cauliflower and Spiced Chickpea Salad
- Smashed Chickpea Salad
- Quinoa, Chickpea and Beet Burger
- Roasted Vegetables and Chickpeas with Cheese Croutons
- Food Memories Salad with Zaatar Croutons
- Sweet and Savory Moroccan Couscous
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Mashed Butternut Squash with Spiced Chickpeas
- Author: Vicky & Ruth
- Total Time: 1 hour
- Yield: 6 cups
Description
This comforting dish balances sweet, silky mashed butternut squash with savory, spiced chickpeas for a simple, satisfying vegan meal that works as a main or a side.
Ingredients
For the Mashed Butternut Squash:
- 1 large butternut squash, halved lengthwise and seeds removed
- 3 tsp Garam Masala (store-bought or homemade)
- 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
Optional garnishes
- Chopped cilantro or parsley
- Pumpkin seeds (roasted or spiced)
- Sunflower seeds
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment and place the butternut squash cut-side down. Roast 50–60 minutes, until tender; time varies with squash size.
- Let the squash cool until it can be handled. Scoop the flesh from the skins and transfer to a bowl.
- Mash the squash with a fork or potato masher, then place it in a deep skillet or saucepan.
- Add the Garam Masala, salt, maple syrup, and coconut milk to the mashed squash. Cook 5–7 minutes over medium heat, stirring until warmed and combined.
- Meanwhile, heat the olive oil in a separate skillet. Add the chickpeas, Garam Masala, sweet paprika, and salt; toss to coat. Cook for about 5 minutes until heated through and fragrant.
- Spoon the mashed butternut into bowls, top with the spiced chickpeas and garnish with cilantro or parsley and pumpkin or sunflower seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Entree
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup butternut squash topped with chickpeas
- Calories: 231
- Sugar (g): 5.6
- Sodium (mg): 1000
- Fat (g): 8
- Saturated Fat (g): 3
- Unsaturated Fat (g): 4
- Trans Fat (g): 0
- Carbohydrates (g): 33
- Fiber (g): 8
- Protein (g): 8.3
- Cholesterol (mg): 0