Whole Roasted Squash With Tomato-Ginger Chickpeas
Updated Jan. 25, 2024
- Total Time
- About 3 hours
- Prep Time
- 5 minutes
- Cook Time
- 2¾ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 3(15-ounce) cans chickpeas, drained (4½ cups)
- ⅔cup extra-virgin olive oil, plus more for drizzling
- 3(14½-ounce) cans diced tomatoes
- ¾teaspoon ground cinnamon
- 4marjoram sprigs or 3 oregano sprigs, plus leaves for garnish
- 2½tablespoons peeled, finely chopped ginger
- Salt and black pepper
- 2(3- to 4-pound) kabocha, butternut or koginut squash
- ¾cup full-fat plain Greek yogurt (one 5-ounce container)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
753 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 110 grams carbohydrates; 22 grams dietary fiber; 17 grams sugars; 28 grams protein; 1637 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 300 degrees with racks in the upper and lower thirds. On a sheet pan, stir together the chickpeas, ⅔ cup olive oil, tomatoes, cinnamon, marjoram sprigs and 2 tablespoons chopped ginger. Season with salt and pepper and spread in an even layer.
- Step 2
Scrub the squash — the skin is perfectly edible — and prick the squash in a few places with a paring knife. Transfer to an oven-safe skillet, baking dish or a second sheet pan (line with foil for easier clean-up) and coat lightly with oil, salt and pepper.
- Step 3
Bake the squash on the bottom rack and the chickpeas on the upper rack until a knife slides easily through the squash and the chickpeas and tomatoes are dark red and thick like jam, 2 to 2½ hours, stirring the chickpeas occasionally.
- Step 4
Meanwhile, stir the remaining ½ tablespoon ginger into the yogurt. Stir in water until thin enough to drizzle, then season to taste with salt and pepper. Refrigerate until ready to serve.
- Step 5
Discard the herb sprigs, then season the chickpeas to taste with salt and pepper. When the squash are cool enough to handle, cut or tear into big pieces, then scoop out and discard the stems, seeds and stringy bits. Season the squash with salt and pepper. Transfer the squash to a platter flesh side up, then top with the chickpeas, some of the ginger yogurt and a sprinkle of marjoram leaves. Serve the remaining yogurt alongside.
Private Notes
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Cooking Notes
Wednesday's Child
If you put the large kabocha squash in a paper bag and drop it on a hard floor or your stone patio it will break into manageable pieces. A farmer taught me this trick.
Anne
Seems it would be easier to cut the squash in half and remove the seeds. Then bake cut side down.
Pretzel
I find it easier to remove the strings and seeds after the squash is baked. They come away much more easily, with no hard scraping.
DGinMA
I’ve made this with acorn squash as a meal for 1-2, depending on size of squash with about half a can of chick peas. Delicious. I’ve also subbed in a tsp. of harissa paste for some kick.
Ellen
Sped this up with 4 mins in the microwave, and split in half for the roast. The skin was crispy and delicious! Instead of drizzle, I spread a generous amount of the sauce under the squash. Topped with some Arugula with lemon. WUNDERBAR! Would make even more ginger-yogurt sauce next time!
Suzanne
Poke a hole in the squash and microwave. Saves quite a bit of time
Nancy Lawrence
Can acorn squash be used?
Amy Belkin
As a previous post stated, the geriatric population thanks you for offering this technique for roasting squash prior to cutting! For several years now, I've looked longingly at squash in the grocers, knowing full well that I can't cut it up prior to roasting. It reminds me of tackling a coconut! Now you have opened the doors (at least for the squash).
Gina in Hilo
Don't drain the tomatoes. The extra juice will cook off as you bake it. Stir up the tomatoes and garbanzo beans as the instructions recommend every 20 minutes or so. I actually tented the mixture with aluminum foil after an hour because it looked like it would get dry otherwise, and it was not too wet or too dry once it was done.
Pat
Do you drain the diced tomatoes?
Susan
@Jane re olive oil - I used a couple of tablespoon of olive oil just to keep the tomatoes/chickpeas from sticking to the pan. No problem. I threw my leftovers into a saucepan, added chicken broth, blended with an immersion blender, added cumin, and made a great soup!
Cricket in Vermont
This is a brilliant meal!!! I heat my tiny house with wood, and so having a long, slow bake means letting the woodstove go out so I can scoop the ashes out. These flavors and especially the sheetpan method are BRILLIANT. I can not wait to cook this right after Christmas, with some friends gathered round!
Jane
Has anyone tried cutting back on the olive oil? I agree that 2/3 cup is a lot!
GrouchyInSeattle
Shockingly good. Made the flat v cozy on rainy & cold Dec night. Comments, as usual, a mix of helpful & hilarious. Implemented were: - used two, 2-lb-each kabocha squashes, red & green - halved, scooped, super-lightly oiled, roasted per dirx w/cut side down - used canned, diced, undrained tomatoes, and would do so again, even in tomato season - used 4.5% fat fancy Marin County cows plain yogurt for sauce - **double sauce next time!
Christy
If dry it seems like the tomatoes shouldn't be drained
erg
This was a major disappointment. I usually love NYT recipes. I even bought a subscription as a gift for my daughter. But this was really bad. I followed the instructions exactly, but after 1.5 hours the tomato/chickpea mixture was half burnt, and the other half was uninspired in flavor. I still don’t know what happened to the squash, because I’m letting it cool, but I can definitely recommend staying away from this recipe.
Just Me
I agree. Had the same experience with this dish. Saw the raving comments and went against my better judgement that the combination of flavors and ingredients seemed odd. It just did not work for me.
janis
Delicious! It’s my third time making this dish and I like it more every time. I substitute the NYT Garlic Tahini Sauce in place of the yogurt and I am heavy handed with it when I serve.
anna
At least twice as much yogurt sauce
Katrina
This was a nice well-rounded winter side dish paired with some meatballs. We made it on a weeknight, so to reduce the timing, we broke down the butternut squash - peeled, deseeded, and chopped into larger chunks. We also had some kale to use up, so we cut it into ribbons and threw it in the pan to roast up which was a nice green addition. Used sour cream and feta in lieu of yogurt (because we didn't have any) and it was lovely!
Lee Norris
why not use delicata squash, which needs no peeling?
leah
Would’ve used powdered ginger for the yogurt since diced ginger was too strong. I added vanilla extract, cinnamon, and cardamom to the yogurt too. I preferred cooking the squash in the style that Melissa Clark uses in her kabocha squash and farro recipe in this app. I loved the tip about microwaving the squash. 2 mins per side of the whole squash worked well. The chickpeas/tomatoes were great. No need to drain tomatoes. Would add onions next time to the chickpeas/tomatoes sheet.
leah
I prefer the squash done as instructed in Melissa Clark’s Farro and Roasted Squash recipe. I agree with the tips to microwave the whole squash 2 mins per side to make it easier to cut and faster to cook. I would’ve used powdered ginger for the yogurt dish because diced ginger was too powerful. Also added vanilla extract, cardamom, and cinnamon to the yogurt. Would’ve added onions to the chickpeas.
mally
I cut the squash prior to roasting. I didn't want to roast a whole squash for one person. I used cherry tomatoes instead of canned. otherwise I followed the recipe as written. came out fabulous.
mally
I make winter squash all the time. I cut up the raw squash into 1/2" pieces usual a large sharp knife and pound the narrow end of the knife with a heavy object such as potato smasher. could also use a hammer. I'm cooking for one so I don't want to cook the entire squash.
christina st
Delicious—game changing squash technique—and makes A LOT. After a couple of days of leftovers, I used the remains of the tomatoes and squash to make hummus (used the NYT Zahav’s Hummus Tehina as a guide). Amazing!
Norma
This was really good!
Ellen
I absolutely loved cooking the entire squash whole -- used one butternut and one acorn -- and it was so much easier. The combination of spices mixed into the garbanzo beans was subtle but distinguished and so tasty. I didn't find the garbanzos cooked down "like jam" with the tomatoes, but they were certainly tender and complemented the tomato mixture. Will definitely make this again.
Jane S
Wonderful combo of flavors and textures.
Mo
This was so good and easy. Only change is that I would grate the ginger that gets tossed in with the chickpeas. Maybe I can’t dice small enough but the little pieces dried up and tasted overwhelming when you got a bite. I used oregano because I couldn’t find fresh marjoram and it was delicious.
Linda Christian-Herot
This is good but the chick peas and squash may require separate roasting. To make this for 2 I did 1/3 of recipe with a 2 1/2 lb squash. Roasted on convection 400 was probably too high because squash was overcooked. If I ever have time I might try the low slow oven.probably I should try other recipes for roasting the squash. There didn’t seem to be much advantage to roasting chickpeas. they could be done on stovetop. Maybe add some onions
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