Roasted Acorn Squash with Tahini and Chickpeas

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Recipe Time: 45 minutes

Serves: 4


Squash and Chickpeas:

  • 1 acorn squash
  • 1 small, yellow onion
  • 1 can chickpeas, rinsed and drained
  • 1 sprig of fresh rosemary, or 1 tsp. dried
  • 2 cloves garlic
  • 1/4 cup pumpkin seeds (optional)
  • olive oil


  • 2-3 Tbs. tahini
  • Juice of 1/2 lemon
  • 1 clove garlic
  • Water to thin
  • Salt and pepper


  1. Preheat the oven to 425. Cut the squash in half, scoop out the seeds, and rub the inside with a drizzle of olive oil. Place the two halves face down on a baking sheet, and cook in the oven for about 30-40 minutes, or until a fork easily pokes through the skin.
  2. While the squash is roasting, thinly slice the onion and slowly caramelize in a pan over medium-low heat. Add about a tsp. of olive oil to the pan.
  3. Once the onions become translucent and limp, add the drained chickpeas, rosemary, and garlic. Raise the heat to medium and cook until the chickpeas look slightly browned and toasted.
  4. While the onions and chickpeas are cooking, put all of the sauce ingredients in a blender and blend until smooth. I added about 2 Tbs. of water at first, and kept adding a little at a time until the sauce was a consistency that I liked. It should be thin enough to easily drizzle over the squash.
  5. Once the squash is done and cooled slightly, cut into quarters. Top each quarter with the chickpea mixture, some pumpkin seeds, and a drizzle of the sauce. I added some arugula as well. Enjoy this as a main dish or side!