Whole Roasted Squash With Tomato-Ginger Chickpeas Recipe (2024)

By Ali Slagle

Updated Jan. 25, 2024

Whole Roasted Squash With Tomato-Ginger Chickpeas Recipe (1)

Total Time
About 3 hours
Prep Time
5 minutes
Cook Time
2¾ hours
Read community notes

With creamy squash, sticky chickpeas and tangy yogurt, this vegetarian sheet-pan feast easily serves a crowd. The method here doesn’t bother with cutting rock-hard raw winter squash. Instead, roast them whole until you can rip them apart into wedges. Meanwhile, chickpeas, tomatoes, olive oil and a warming combination of cinnamon, ginger and marjoram concentrate until the chickpeas are buttery-soft and the tomatoes caramelized. Accompany with yogurt and perhaps salad greens dressed with lemon or lime juice. To make ahead, refrigerate the cooked squash pieces, chickpeas and yogurt separately for up to 4 days; reheat the squash and chickpeas covered in a low-temperature oven or serve at room temperature. To make vegan, add lemon or lime juice to non-dairy yogurt until tangy.

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Yield:6 to 8 servings

  • 3(15-ounce) cans chickpeas, drained (4½ cups)
  • cup 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
  • tablespoons 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.

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Whole Roasted Squash With Tomato-Ginger Chickpeas Recipe (2)


  1. Step


    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.

  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.

  3. Step


    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.

  4. Step


    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.

  5. Step


    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.



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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.


Seems it would be easier to cut the squash in half and remove the seeds. Then bake cut side down.


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.


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.


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!


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.


Do you drain the diced tomatoes?


@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!


Has anyone tried cutting back on the olive oil? I agree that 2/3 cup is a lot!


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!


If dry it seems like the tomatoes shouldn't be drained


At least twice as much yogurt sauce


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?


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.


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.


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.


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!


This was really good!


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.


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

Tooty in Wisconsin

We are having a day long snow storm so what I good day to have the oven on for hours. My husband was doubtful but ended up loving the results. Used less oil by about a third. Also, used dried oregano because that is what I had.


I too cut the oil way back--to half. Next time I will use 2 Tbs as mentioned.Also added a garlic clove, minced, because why not?

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Whole Roasted Squash With Tomato-Ginger Chickpeas Recipe (2024)
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