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Mashed Butternut Squash with Spiced Chickpeas

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This cozy and flavorful dish combines creamy mashed butternut squash with crunchy, spiced chickpeas, creating a satisfying blend of textures and tastes. The natural sweetness of the squash is complemented by bold garam masala, sweet paprika, and maple syrup, while the chickpeas bring a savory contrast with their aromatic spice coating.

  • Total Time: 60-70 minutes
  • Yield: 4 servings

Ingredients

1 large butternut squash, cut in half lengthwise and seeds removed

3 teaspoon store-bought or homemade Garam Masala spice mix

1 teaspoon salt

½ cup canned light coconut milk

2 teaspoon pure maple syrup

2 – 15 ounce cans chickpeas, rinsed and drained

1 tsp olive oil

2 tsp Garam Masala

1 tsp sweet paprika

½ tsp salt

Chopped cilantro or parsley

Pumpkin seeds (optional: pumpkin spiced roasted pumpkin seeds)

Sunflower seeds

Instructions

  1. Prepare the Squash: Preheat your oven to 400°F (200°C). Place the halved butternut squash on a baking sheet, cut side down. Roast for about 40-50 minutes until the squash is tender and easily pierced with a fork. Let it cool slightly before scooping out the flesh into a large bowl.
  2. Mash the Squash: Add the Garam Masala, salt, coconut milk, and maple syrup to the squash flesh. Use a potato masher or immersion blender to mash everything together until smooth and creamy. Adjust seasoning to taste.
  3. Spice the Chickpeas: While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the rinsed chickpeas and cook for about 5-7 minutes until they start to brown slightly. Stir in the Garam Masala, sweet paprika, and salt. Cook for another 2-3 minutes, making sure the chickpeas are evenly coated with the spices.
  4. Assemble the Dish: Spoon the mashed butternut squash onto a serving dish. Top with the spiced chickpeas and sprinkle with chopped cilantro or parsley for a fresh, herby touch. Garnish with pumpkin and sunflower seeds for crunch.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat the mashed squash in the microwave or on the stove with a splash of coconut milk or water to maintain the creamy texture. Reheat the spiced chickpeas in a skillet over medium heat until warmed through.

If you prefer different seeds, you can replace pumpkin and sunflower seeds with toasted sesame seeds or pine nuts for a different crunch.

For extra protein, add roasted tofu or a dollop of yogurt on top.

  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45-55 minutes
  • Category: Side Dish
  • Method: Roasting, Sautéing
  • Cuisine: Indian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 290
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 9g
  • Protein: 9g
  • Cholesterol: 0mg

Find it online: https://allyumcooks.com/mashed-butternut-squash-with-spiced-chickpeas/