Roasted Honey Nut Squash and Chickpeas With Hot Honey

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.

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

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

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!