The Story Behind This Fall Flavor Bomb
Last October, I was wandering through my local farmer’s market when I spotted these adorable little honeynut squash sitting in a basket like tiny golden treasures. The vendor told me they were sweeter than butternut squash and perfect for roasting, so naturally, I grabbed a whole bag! Back home, staring at my pantry staples, I had one of those “what if” moments that every home cook knows well. What if I paired these sweet little squashes with protein-packed chickpeas and gave everything a drizzle of hot honey for that perfect sweet-heat balance?
Trust me when I say this recipe became an instant fall favorite in my house! The combination of caramelized squash, crispy chickpeas, and that irresistible hot honey glaze creates layers of flavor that’ll have you coming back for seconds (and thirds, no judgment here!). It’s the kind of dish that looks fancy enough for company but is simple enough for a weeknight dinner when you want something special.
Table of Contents
Recipe Overview
This roasted honeynut squash and chickpeas with hot honey is essentially autumn on a plate. The honeynut squash, which is like butternut squash’s sweeter, more concentrated cousin, roasts to perfection while chickpeas get beautifully crispy around the edges. The hot honey brings everything together with a gorgeous glaze that’s sweet, spicy, and absolutely addictive.
Difficulty Level: Easy (perfect for beginners!)
Total Time: 45 minutes
Active Time: 15 minutes
Serves: 4-6 as a side, 3-4 as a main
What makes this recipe special is how the natural sweetness of the honeynut squash plays against the subtle heat from the hot honey, while the chickpeas add protein and a satisfying texture contrast. It’s vegetarian, naturally gluten-free, and packed with nutrients – but honestly, it just tastes incredible!
Ingredients
For the Roasted Vegetables:
- 3-4 medium honeynut squash (about 2 lbs), halved lengthwise and seeded
- 1 can (15 oz) chickpeas, drained, rinsed, and patted completely dry
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
For the Hot Honey Glaze:
- 1/3 cup honey
- 2-3 tablespoons hot sauce (I love using a vinegar-based one like Tabasco)
- 1 tablespoon apple cider vinegar
- Pinch of sea salt
For Finishing:
- 2 tablespoons toasted pumpkin seeds (pepitas)
- 2 tablespoons fresh herbs (thyme, sage, or parsley work beautifully)
- Flaky sea salt for sprinkling
Serves: 4-6 people
Ingredient Tips: Can’t find honeynut squash? No worries! You can absolutely substitute with delicata squash, acorn squash, or even cubed butternut squash. Just adjust your cooking time accordingly. For the chickpeas, make sure they’re really, really dry before roasting – this is the secret to getting them perfectly crispy!
Cooking Method
Prep and Roast (35 minutes)
Step 1: Get Your Oven Ready Preheat your oven to 425°F (220°C). This high heat is crucial for getting those beautiful caramelized edges on your squash and crispy chickpeas. Line a large baking sheet with parchment paper – trust me, this makes cleanup so much easier!
Step 2: Prep the Honeynut Squash Cut each honeynut squash in half lengthwise and scoop out the seeds with a spoon. Here’s where it gets fun – you can totally save those seeds for roasting later! Slice each half into half-moon pieces about 3/4-inch thick. The skin is completely edible on honeynut squash, which is one of the reasons I love them so much.
Pro tip: Don’t make your slices too thin, or they’ll get mushy. We want them to hold their shape and develop those gorgeous caramelized edges!
Step 3: Season the Squash In a large bowl, toss your sliced squash with 2 tablespoons olive oil, 1/2 teaspoon salt, black pepper, and smoked paprika. Get your hands in there and make sure every piece is well-coated. The smoked paprika adds this incredible depth of flavor that pairs beautifully with the sweetness.
Step 4: Prep Those Chickpeas This is where the magic happens! Take your drained and rinsed chickpeas and pat them completely dry with paper towels. I cannot stress this enough – wet chickpeas will steam instead of crisping up. Once they’re dry, toss them with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and garlic powder.
Step 5: Arrange and Roast Spread the seasoned squash and chickpeas on your prepared baking sheet in a single layer. Don’t overcrowd them – they need space to breathe and get crispy! If you need to use two baking sheets, go for it.
Roast for 25-30 minutes, flipping everything halfway through. You’ll know it’s done when the squash is tender and golden brown around the edges, and the chickpeas sound crispy when you shake the pan.
Make the Hot Honey Magic (5 minutes)
Step 6: Whisk Together the Glaze While everything’s roasting, whisk together your honey, hot sauce, apple cider vinegar, and a pinch of salt in a small bowl. Taste and adjust – want more heat? Add more hot sauce. Want it sweeter? A touch more honey. This is your canvas!
The vinegar is key here because it cuts through the sweetness and adds a lovely tangy note that makes everything pop.
Step 7: Glaze and Finish Once your squash and chickpeas are perfectly roasted, remove them from the oven and immediately drizzle with about half the hot honey glaze. Toss everything gently to coat – those hot vegetables will help the glaze caramelize slightly.
Step 8: The Final Touch Transfer to your serving platter and drizzle with the remaining glaze. Sprinkle with toasted pumpkin seeds, fresh herbs, and a generous pinch of flaky sea salt. This is where the dish really comes alive with texture and freshness!
Chef’s Tips & Variations
Pro Tips for Perfect Results:
- Dry those chickpeas! I mentioned it before, but it’s worth repeating. Pat them completely dry and let them sit on paper towels for a few minutes before seasoning.
- Don’t skip the flip: Turning your vegetables halfway through ensures even browning and prevents any sad, soggy bottoms.
- Taste your hot honey: Hot sauces vary dramatically in heat level, so start with less and build up to your preference.
Delicious Variations: Want to mix things up? Try adding cubed sweet potatoes alongside the squash, or throw in some red onion wedges for extra flavor. You could also swap the chickpeas for white beans or lentils – both work beautifully with this flavor profile.
For a heartier meal, serve this over quinoa, farro, or wild rice. The grains soak up that gorgeous hot honey glaze like nobody’s business!
Storage and Reheating: Leftovers keep in the fridge for up to 4 days in an airtight container. To reheat, spread on a baking sheet and pop back in a 375°F oven for about 10 minutes until warmed through and crispy again. The microwave will work in a pinch, but you’ll lose that beautiful texture.
Perfect Pairings: This dish plays well with others! It’s incredible alongside roasted chicken, grilled pork tenderloin, or as part of a vegetarian feast with a big green salad and some crusty bread. It also makes a stunning addition to your Thanksgiving table – the colors alone will have your guests swooning!
Your New Fall Favorite Awaits
There’s something truly magical about the way the sweet, nutty flavor of honeynut squash mingles with those perfectly crispy chickpeas and that irresistible hot honey glaze. It’s comfort food that doesn’t leave you feeling heavy, and it’s fancy enough for company but simple enough for a Tuesday night when you want something special.
The best part? This recipe is incredibly forgiving. Squash a little more caramelized than expected? Perfect! Chickpeas extra crispy? Even better! Hot honey too spicy? Just drizzle a bit of plain honey on top. Cooking should be joyful, not stressful, and this dish embodies that philosophy completely.
So grab those beautiful honeynut squash from your local market, dust off that baking sheet, and get ready to fall head over heels for your new favorite fall recipe. Don’t forget to save me some – this stuff disappears fast! And if you try it, I’d love to hear how it turns out. Happy cooking, friends!