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Sheet Pan Roasted Chickpea and Butternut Squash with Tahini Drizzle

Name: Sheet Pan Roasted Chickpea and Butternut Squash with Tahini Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern-Inspired
Ingredients: 1 medium butternut squash (about 2 lbs), peeled and cut into 1-inch cubes; 1 (15 oz) can chickpeas, drained, rinsed, and patted dry; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon ground cinnamon; ½ teaspoon garlic powder; Salt and freshly ground black pepper, to taste; ¼ teaspoon cayenne pepper (optional, for mild heat); 2 tablespoons fresh lemon juice; 2 tablespoons tahini; 1 tablespoon warm water (to thin tahini sauce); 1 garlic clove, minced; 2 tablespoons chopped fresh parsley (for garnish); Toasted sesame seeds (optional, for garnish)

By PanPotPlates Editorial TeamPublished May 3, 2026 | Updated May 12, 2026

Middle Eastern-Inspired 45 mins sheetpanglutenfreedairyfreeeasybudget-friendlyseasonalquickflavorfulmealprep

Sheet Pan Roasted Chickpea and Butternut Squash with Tahini Drizzle is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 15 min

Cook 30 min

Total 45 min

Servings 4

Difficulty easy

Cuisine Middle Eastern-Inspired

Ingredients

Servings 4

1 medium butternut squash (about 2 lbs), peeled and cut into 1-inch cubes
1 (15 oz) can chickpeas, drained, rinsed, and patted dry
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
½ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
¼ teaspoon cayenne pepper (optional, for mild heat)
2 tablespoons fresh lemon juice
2 tablespoons tahini
1 tablespoon warm water (to thin tahini sauce)
1 garlic clove, minced
2 tablespoons chopped fresh parsley (for garnish)
Toasted sesame seeds (optional, for garnish)

Ingredients for Sheet Pan Roasted Chickpea and Butternut Squash with Tahini Drizzle

Instructions

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or a silicone baking mat for easy cleanup.
In a large mixing bowl, toss the cubed butternut squash and drained chickpeas with olive oil, ground cumin, smoked paprika, cinnamon, garlic powder, salt, black pepper, and cayenne pepper if using. Ensure everything is evenly coated.
Spread the seasoned butternut squash and chickpeas evenly on the prepared sheet pan in a single layer to promote even roasting.
Roast in the oven for 25 to 30 minutes until the butternut squash is tender and slightly caramelized and the chickpeas are crisp on the edges. Stir the mixture halfway through cooking for even roasting.
While the vegetables roast, prepare the tahini drizzle: In a small bowl, whisk together tahini, lemon juice, minced garlic, warm water, and a pinch of salt until smooth and pourable. Add extra water as needed to reach your desired consistency.
Once roasted, remove the sheet pan from the oven. Drizzle the tahini sauce evenly over the roasted chickpeas and squash.
Garnish with freshly chopped parsley and sprinkle with toasted sesame seeds if desired.
Serve warm as a nourishing main dish or alongside your favorite grain or salad for a complete meal. Leftovers keep well for up to 4 days refrigerated and make excellent meal prep lunches.