Roasted Butternut Squash with Chickpeas! This Glaze Makes All the Difference

Golden roasted butternut squash, a savory miso-maple glaze, and crispy chickpeas with toasted panko: this vegan squash recipe is full of flavor and texture! 🎃🌱

Fresh vanilla seeds give the glaze a special aromatic touch. The squash becomes beautifully tender in the oven, while the golden breadcrumbs add a delicious crunch. Fresh parsley finishes the dish.

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INGREDIENTS
Serves 3 to 4
Oven: 200 °C (390 °F), conventional heat

For the squash:
1 large butternut squash, approximately 1,200 g (42.3 oz)
2 tbsp olive oil
A little salt
Black pepper

For the miso-maple glaze:
1½ tbsp white miso paste
1 tbsp maple syrup
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp water, plus more if needed
1 small garlic clove, finely grated or pressed
Seeds from 1 vanilla bean

For the crispy topping:
240 g (8.5 oz) cooked chickpeas, weighed after draining
2 tbsp olive oil for the chickpeas
3 to 5 tbsp vegan panko breadcrumbs
1 tbsp olive oil for toasting the panko
½ tsp mild smoked paprika
Salt to taste

To garnish:
A little fresh parsley


INSTRUCTIONS

1. Prepare the squash
Preheat the oven to 200 °C (390 °F), conventional heat. Halve the squash, peel it, remove the seeds, and cut it into slices approximately 2 cm (0.8 inch) thick. Toss with 2 tbsp olive oil, a little salt, and black pepper. Arrange in a single layer on a baking tray lined with parchment paper and bake for about 20 minutes.

2. Add the chickpeas
Rinse the chickpeas, drain well, and pat thoroughly dry. Toss with 2 tbsp olive oil and a little salt. Add them to the baking tray alongside the squash, spreading them in a single layer wherever possible. Bake together for about another 20 minutes, until the chickpeas are golden and crispy on the outside. Gently stir the chickpeas occasionally.

3. Make the glaze
Split the vanilla bean lengthwise and scrape out the seeds. Mix the vanilla seeds with the miso paste, maple syrup, olive oil, lemon juice, water, and grated or pressed garlic until smooth. Add a little more water if needed to make the glaze easy to spread.

4. Toast the panko
Heat 1 tbsp olive oil in a frying pan over medium heat. Add 3 to 5 tbsp panko and toast, stirring, until golden brown. Briefly stir in the mild smoked paprika at the end, then immediately remove the pan from the heat so the paprika does not burn.

5. Glaze the squash
Remove the baking tray from the oven. Transfer the cooked chickpeas to a bowl and toss with the toasted panko mixture. Season with salt to taste.

Brush the squash slices with the prepared glaze. Return to the oven and bake for another 10 to 15 minutes, until the squash is tender and the glaze is nicely browned. Check regularly toward the end so the glaze does not become too dark.

6. Serve
Arrange the glazed squash slices with the chickpea-panko mixture on a plate. Garnish with fresh parsley and serve immediately.

Tip: Add the chickpea-panko mixture to the squash just before serving to keep it crispy.