Roasted Butternut Squash & Chickpea Bowls with Lemon Tahini
Golden roasted butternut squash, smoky chickpeas and lemon tahini make a cosy plant-based bowl for four.
The Crystal Kitchen · A cosy autumn bowl
Golden squash, crispy chickpeas and a creamy lemon drizzle
A colourful, comforting bowl with sweet roasted butternut squash, smoky chickpeas, fresh spinach and a lemony tahini dressing. Finish with pumpkin seeds for crunch.
The recipe
Roasted Butternut Squash & Chickpea Bowls with Lemon Tahini
You’ll need two baking trays, a bowl and a small whisk or fork.
Ingredients
- 1 medium butternut squash (about 1 kg), peeled, deseeded and cut into 2 cm cubes
- 2 × 400 g tins chickpeas, drained and rinsed (about 480 g drained)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp sea salt, plus more to taste
- Black pepper, to taste
- 100 g baby spinach
- 2 tbsp pumpkin seeds
- 4 tbsp tahini
- 2 tbsp lemon juice, plus more to taste
- 1 small garlic clove, finely grated
- 3–5 tbsp cold water
Method
- Heat the oven to 200°C fan / 220°C conventional / gas 7. Toss the squash with 1 tablespoon olive oil, half the cumin and paprika, and half the salt. Spread over a large baking tray and roast for 15 minutes.
- Pat the drained chickpeas dry. Toss with the remaining oil, cumin, paprika, salt and a little black pepper. Add to a second tray, then roast alongside the squash for 20–25 minutes. Turn both once, until the squash is tender and golden and the chickpeas are lightly crisp.
- Meanwhile, stir the tahini, lemon juice and garlic together. Gradually whisk in 3–5 tablespoons cold water until smooth and pourable; season to taste.
- Divide the spinach between four bowls. Top with the warm squash and chickpeas, drizzle with lemon tahini and scatter over pumpkin seeds. Add more lemon if you like.
This is an original Crystal Kitchen recipe suggestion and has not been kitchen-tested by our team. Cooking times vary with the size of the squash pieces and your oven.
Make it your own
Add a pinch of chilli flakes with the spices, or finish with chopped parsley. For a more substantial bowl, serve with warm flatbread or cooked quinoa. Use your favourite sea salt; explore our everyday essentials for more kitchen favourites.
Allergy note
Tahini contains sesame. For a sesame-free alternative, leave out the tahini and whisk lemon juice with olive oil instead. Check all ingredient labels for allergens.
Can I make it ahead?
Roast the squash and chickpeas ahead, cool and refrigerate promptly in a covered container. Use within 2 days and reheat until piping hot throughout. Store the spinach and dressing separately and add when serving.
Keep this one
A recipe worth saving
Take this cosy bowl into the kitchen with a printable recipe booklet, complete with ingredients, method and serving ideas.
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Your questions, answered
A few helpful details
Can I use frozen butternut squash?
Yes. Roast it from frozen in a single layer, following the pack instructions. It may need longer to brown; check that it is tender before serving.
How can I make the chickpeas crispier?
Drain and dry them well, then spread them out on a separate tray so they have space to roast. They will soften as they cool.
Can I prepare the dressing ahead?
Yes. Keep it covered in the fridge and stir in a little cold water if it thickens. Use within two days.
Estimated nutrition: approximately 430 kcal per serving, based on four servings and about 800g prepared squash. Includes the tahini dressing and pumpkin seeds; excludes optional bread or quinoa. Nutrition figures are estimates rather than laboratory measurements.
