This One Pan Meal of Moroccan Butternut Squash and Chickpeas may be the best thing you’ve eaten all year… And the even better, there’s hardly any dishes!!!
Out With The Dishes
If you know me, I have a love/hate relationship with my cookware. When I cook, I tend to empty the shelves of every mixing bowl, measuring cup, pan, and utensil. Using them is wonderful, but cleaning each one up… not so much. Generally, I try to be a “clean up as I cook” kind of person, but sometimes it’s just not possible! On those days, I wish I had a waterproof kitchen with a firehose. Anyone else share the same desire?
Since my wife told me our water bill would be through the roof and our kitchen cabinets would be obliterated, I opted for option two: no dishes!!! Wait a minute, that doesn’t ACTUALLY exist. Option three: sheet pan recipes with just a few dishes! Let’s bring it in and give a cheer for the One Pan Meal of Moroccan Butternut Squash and Chickpeas!
When Hillary and I originally discussed our blog, one of the concepts we came up with was to offer posts in a good, better, and best format. Meaning, you’ve got your standalone “weekday” base recipe for every night, then a “weekend style meal” with a little extra oomph, and finally “the full shebang” for VIPs that offer a WOW factor. We haven’t had any recipes thus far with these types of options, but the wonderful recipe is the perfect start. So here goes:
Just the Sheet (Good)
I created this recipe looking for just a sheet pan dinner and I got it! This One Pan Meal of Moroccan Butternut Squash and Chickpeas is beyond delicious. It’s a standalone delicious and vegetarian dinner, and minus the honey it’d be vegan! Scoop the goodness off of the sheet, place it directly in your mouth and you have a staple overnight meal. Moving on…
The Weekender Sheet (Better)
So, now we’re stepping the game up a bit. Nothing too incredibly arduous, but we’ll add some flare to the Moroccan Butternut Squash and Chickpeas Sheet Pan. The weekender version is great for last minute/casual company. We start with the sheet and we add an extra starch, such as basmati rice or our quick naan/flatbread recipe. Beyond topping with fresh herbs, we add some greek yogurt zested with lemon. The zest gives a bit of a bite and does a great job rounding out flavors. Everyone in their mother would be happy being served this at anyone’s house. Game stepped up! But wait, we can do even better…
The Full She(et)bang! (Best)
Okay, it’s time to bring out the big guns! You’ve got some company you really want to impress? Well, you’re in luck! This literally is the same as the Weekender Sheet, but you’re adding a few more ingredients! While roasting the Moroccan Butternut Squash and Chickpeas, add sausage. I know this isn’t everyone’s cup of tea, but Holy moly, it’s delicious with a roasted blood sausage! It’d also be fantastic with Chorizo, Andouille, or Merguez Sausage.
This whole She(et)bang gets plated around a burrata and pistachios! Add the herbs, lemon yogurt sauce, and flatbread and this meal will be the talk of the town. I’m drooling just thinking of this…
Tips and Tricks for your One Pan Meal: Moroccan Butternut Squash and Chickpeas
- This dish also works well as just a side! Beyond sausage, it’s great with a some roasted chicken thighs and rice.
- Cook it on parchment! I know some people prefer the sheets of parchment that fit perfectly in the bottom of a pan, but they still make a bit of a mess! I like the oversized Costco Parchment Paper Rolls, they tend to be slightly wider and you can tear the sheet off slightly longer than the pan to avoid most all messes!
- Make it in advance! This One Pan Meal: Moroccan Butternut Squash and Chickpeas will last for up to 3 days in the fridge. Once the sheet pan contents have cooled to lukewarm, place it in an airtight container and refrigerate. You can either microwave or warm it up in the oven (on your parchment lined sheet pan) for about 10 minutes on 300°F.
If You Like This, Try These:
One Pan Meal: Moroccan Butternut Squash and Chickpeas
Course: Dinner, SidesCuisine: Moroccan, Middle Eastern, Mediterranean6
servings10
minutes40
minutesAn easy sheet pan meal to please the likes of just about everyone.
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Ingredients
- Pan
2 2 Butternut Squashes
1 Can 1 29 OZ Chickpeas
1-1/2 Cups 1-1/2 Red Pepper-Slivered
2 tsp 2 Lemon Zest
3 Tbsp 3 Lemon Juice
1 Tbsp 1 Garlic Crushed
3 Tbsp 3 White Wine Vinegar
1/2 tsp 1/2 Cumin
3 tsp 3 Ground Coriander
1-1/2 tsp 1-1/2 Smoked Paprika
1/4 Cup 1/4 Olive Oil
1 Medium 1 Red Onion- Sliced
1/4 Cup 1/4 Honey
1-1/2 tsp 1-1/2 Himalayan Pink Salt
- Accompaniments
1 Cup 1 Plain Greek Full Fat Yogurt
1 tsp 1 Lemon Zest
3 Tbsp 3 Whole Milk
1/3 Cup 1/3 Fresh Dill-Roughly Chopped
1/3 Cup 1/3 Fresh Mint-Roughly Chopped
1/3 Cup 1/3 Fresh Cilantro-Roughly Chopped
- Optional Accompaniments
Naan or Pita (See our Gluten Free Quick Naan Above)
1/2 Cup 1/2 Shelled Pistachios
1 Package 1 Sausage (Merguez, Andouille, Chorizo, or Blood Sausage)
Burrata
Directions
- Preheat your oven to 425°F.
- In a large mixing bowl, combine all the sheet pan ingredients.
- Gently fold the ingredients until thoroughly mixed.
- Pour the ingredients evenly on a parchment lined baking sheet.
- (If adding sausage, place the full sausages on the pan between the ingredients)
- Bake for 30 minutes, toss the ingredients, and continue baking for another 30 minutes.
- Broil for 3-5 minutes to slightly caramelize the squash at the end.
- Serve with the accompaniments and optional accompaniments.
- Yogurt Sauce
- Combine the Plain Greek Yogurt, Lemon Zest, and Whole Milk.
- Mix until well blended.
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