25+ Delicious Butternut Squash and Chickpea Recipes to Try Today!

Butternut squash and chickpeas are two incredibly versatile ingredients that pair perfectly together to create a wide range of delicious dishes.

Whether you’re a vegetarian, flexitarian, or simply looking to add more plant-based meals to your diet, this dynamic duo is sure to impress.

From hearty soups and stews to crispy fritters and flavorful salads, there’s a butternut squash and chickpea recipe to satisfy every palate.

In this comprehensive guide, we’ll explore a variety of culinary creations that showcase the incredible versatility of these two ingredients.

Get ready to discover new favorite recipes that will tantalize your taste buds and nourish your body.

25+ Delicious Butternut Squash and Chickpea Recipes to Try Today

We hope this collection of 25+ recipes has inspired you to experiment with these versatile ingredients.

Whether you’re a seasoned home cook or a beginner in the kitchen, there’s something for everyone to enjoy.

So, gather your ingredients, fire up your stove, and get ready to embark on a flavorful culinary adventure with butternut squash and chickpeas!

Butternut Squash and Chickpea Curry

This creamy and flavorful curry is a perfect blend of sweet butternut squash, earthy chickpeas, and aromatic Indian spices. It’s a hearty and satisfying meal that’s perfect for a chilly evening.

The recipe combines the natural sweetness of butternut squash with the protein-packed chickpeas, creating a well-balanced dish.

The addition of coconut milk lends a rich and creamy texture, while the warming spices elevate the flavors to new heights.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: naan or rice to serve with

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Sauté onion until softened, then add garlic and ginger, cook for 30 seconds more.
3. Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds until fragrant.
4. Add roasted butternut squash, chickpeas, coconut milk, and vegetable broth. Bring to a simmer, then reduce heat and let simmer for 15-20 minutes, or until thickened.
5. Season with salt and pepper to taste. Garnish with fresh cilantro. Serve with naan or rice, if desired.

This butternut squash and chickpea curry is a comforting and wholesome dish that will leave you feeling satisfied. The sweet and savory flavors come together beautifully, creating a truly delicious meal. The curry is packed with nutrients, making it a healthy and nutritious choice. It’s also a versatile dish that can be easily customized with your favorite vegetables or spices. Whether you’re a vegetarian or simply looking for a flavorful weeknight meal, this curry is sure to impress.

Roasted Butternut Squash and Chickpea Salad

This vibrant and refreshing salad is a perfect light lunch or side dish. The sweetness of roasted butternut squash complements the savory chickpeas, while the fresh herbs and tangy dressing add a burst of flavor. It’s a healthy and satisfying option that’s packed with nutrients. This salad is also a great way to use up leftover roasted butternut squash.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint

For the dressing:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. In a large bowl, combine roasted butternut squash, chickpeas, feta cheese, red onion, parsley, and mint.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
4. Pour dressing over the salad and toss to coat. Serve immediately or chill for later.

This roasted butternut squash and chickpea salad is a delightful and healthy option that’s perfect for any occasion. The combination of flavors and textures is truly satisfying. The salad is packed with nutrients, including fiber, protein, and healthy fats. It’s also a versatile dish that can be easily customized with your favorite add-ins, such as avocado, pomegranate seeds, or toasted pumpkin seeds. Whether you’re looking for a light lunch or a refreshing side dish, this salad is sure to please.

Butternut Squash and Chickpea Soup

This creamy and comforting soup is perfect for a cold day. The sweetness of butternut squash blends seamlessly with the earthy flavor of chickpeas, creating a delicious and satisfying soup. The addition of warming spices adds depth and complexity to the flavor profile. This soup is packed with nutrients and is a great way to warm up from the inside out.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• Optional: Greek yogurt or sour cream for garnish
• Optional: crusty bread for serving

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion until softened, then add garlic and cook for 30 seconds more.
3. Stir in cumin, coriander, and red pepper flakes. Cook for 30 seconds until fragrant.
4. Add roasted butternut squash, chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until butternut squash is very soft.
5. Use an immersion blender or transfer the soup to a blender to puree until smooth.
6. Season with salt and pepper to taste. Serve hot, garnished with Greek yogurt or sour cream, if desired. Accompany with crusty bread, if desired.  

This butternut squash and chickpea soup is a heartwarming and nourishing dish that will warm you up from the inside out. The creamy texture and rich flavors make it a truly satisfying meal. The soup is packed with vitamins, minerals, and fiber, making it a healthy and wholesome choice. It’s also a great way to use up leftover roasted butternut squash. Enjoy this delicious soup on a cold day and let it comfort your soul.

Butternut Squash and Chickpea Stuffed Peppers

This hearty and flavorful dish combines the sweetness of butternut squash with the protein-packed chickpeas in a satisfying stuffed pepper. It’s a perfect weeknight meal that’s both delicious and nutritious. The combination of savory fillings and the tender pepper creates a delightful contrast of textures and flavors.

Ingredients:

• 4 large bell peppers, cut in half lengthwise and seeded
• 1 large butternut squash, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/2 cup cooked brown rice
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roast butternut squash cubes with a drizzle of olive oil, salt, and pepper until tender.
3. In a large skillet, sauté onion and garlic until softened. Add cumin, coriander, and chili powder, cook for 30 seconds more.
4. Add roasted butternut squash, chickpeas, brown rice, Parmesan cheese, and breadcrumbs to the skillet. Stir to combine. Season with salt and pepper.
5. Stuff pepper halves with the mixture. Place peppers in a baking dish and bake for 25-30 minutes, or until peppers are tender.

This butternut squash and chickpea stuffed peppers are a delightful and satisfying meal that’s perfect for any occasion. The combination of flavors and textures is truly impressive. The peppers are filled with a hearty and nutritious mixture that will leave you feeling satisfied. This dish is also a great way to incorporate more vegetables into your diet. Serve it as a main course or as a vegetarian option for a potluck.

Butternut Squash and Chickpea Fritters

These crispy and golden fritters are a delicious and healthy way to enjoy butternut squash and chickpeas. They’re packed with flavor and perfect for a quick and easy breakfast, lunch, or snack. The fritters are crispy on the outside and tender on the inside, with a delightful combination of sweet and savory flavors.

Ingredients:

• 1 large butternut squash, peeled and grated
• 1 can chickpeas, drained and rinsed
• 1/2 cup whole wheat flour
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large bowl, combine grated butternut squash, chickpeas, flour, Parmesan cheese, egg, cilantro, cumin, garlic powder, salt, and pepper. Mix until well combined.
2. Heat olive oil in a large skillet over medium heat.
3. Drop spoonfuls of batter into the hot oil and cook until golden brown on both sides.
4. Remove fritters from the skillet and drain on paper towels. Serve immediately with your favorite dipping sauce.

These butternut squash and chickpea fritters are a delightful and versatile dish that can be enjoyed any time of day. They are a great way to incorporate vegetables into your diet and are packed with protein and fiber. The fritters are crispy on the outside and tender on the inside, with a delicious combination of flavors. Serve them with your favorite dipping sauce, such as sour cream, yogurt, or avocado crema.

Butternut Squash and Chickpea Quinoa Bowl

This vibrant and healthy quinoa bowl is a perfect lunch or light dinner. It’s packed with nutrients and flavor, and it’s also customizable with your favorite toppings. The combination of sweet butternut squash, protein-packed chickpeas, and hearty quinoa creates a satisfying and well-rounded meal.

Ingredients:

• 1 cup quinoa, cooked
• 1 large butternut squash, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1/2 cup mixed greens
• 1/4 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Roast butternut squash cubes with a drizzle of olive oil, salt, and pepper until tender.
2. In a large bowl, combine cooked quinoa, roasted butternut squash, chickpeas, and mixed greens.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
4. Pour dressing over the salad and toss to coat.
5. Top with feta cheese, dried cranberries, and sliced almonds.

This butternut squash and chickpea quinoa bowl is a delicious and healthy meal that is perfect for meal prep or a quick lunch. It’s packed with nutrients and flavor, and it’s also customizable with your favorite toppings. The combination of sweet, savory, and crunchy elements creates a satisfying and well-balanced dish. This bowl is a great way to incorporate more vegetables and whole grains into your diet.

Butternut Squash and Chickpea Tacos

These vegetarian tacos are a flavorful and satisfying meal. The combination of sweet butternut squash, savory chickpeas, and fresh toppings creates a delicious and customizable dish. These tacos are perfect for a weeknight dinner or a casual gathering.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Corn tortillas
• Your favorite taco toppings: lettuce, tomato, avocado, salsa, sour cream, cheese, etc.

Instructions:

1. Preheat oven to 400°F (200°C). Roast butternut squash cubes with a drizzle of olive oil, salt, and pepper until tender.
2. In a large skillet, sauté onion and garlic until softened. Add cumin and chili powder, cook for 30 seconds more.
3. Add roasted butternut squash and chickpeas to the skillet. Stir to combine and heat through.
4. Warm corn tortillas according to package directions.
5. Fill tortillas with butternut squash and chickpea mixture and your favorite toppings.

These butternut squash and chickpea tacos are a delicious and healthy option for a meatless meal. They are packed with flavor and can be customized to your liking. The combination of sweet and savory flavors is perfect for a satisfying and enjoyable meal. Serve with your favorite sides, such as rice or a side salad.

Butternut Squash and Chickpea Hummus

This creamy and flavorful hummus is a perfect appetizer or snack. The sweetness of butternut squash adds a unique twist to the classic hummus recipe. It’s a healthy and satisfying option that’s perfect for parties or a quick and easy meal.

Ingredients:

• 1 large butternut squash, roasted and peeled
• 1 can chickpeas, drained and rinsed
• 1/4 cup tahini
• 3-4 cloves garlic, minced
• Juice of 1 lemon
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste
• Paprika for garnish
• Olive oil for drizzling
• Pita bread for serving

Instructions:

1. In a food processor, combine roasted butternut squash, chickpeas, tahini, garlic, lemon juice, olive oil, salt, and pepper.
2. Process until smooth and creamy. Add more olive oil or water if needed to reach desired consistency.
3. Transfer hummus to a serving bowl and garnish with paprika and a drizzle of olive oil. Serve with pita bread or your favorite vegetables.

This butternut squash and chickpea hummus is a delicious and healthy alternative to traditional hummus. The sweetness of the butternut squash adds a unique flavor profile that complements the savory chickpeas. This hummus is perfect for parties, as a snack, or as a dip for vegetables. It’s also a great way to use up leftover roasted butternut squash.

Butternut Squash and Chickpea Stuffed Shells

These stuffed shells are a comforting and satisfying meal that’s perfect for a cold night. The creamy filling of butternut squash and chickpeas is packed with flavor and nutrients. The shells provide a hearty base for the delicious filling.

Ingredients:

• 1 package jumbo pasta shells
• 1 large butternut squash, roasted and peeled
• 1 can chickpeas, drained and rinsed
• 1 container ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Marinara sauce for serving

Instructions:

1. Cook pasta shells according to package directions. Drain and set aside.
2. In a food processor, combine roasted butternut squash, chickpeas, ricotta cheese, Parmesan cheese, basil, garlic, nutmeg, salt, and pepper. Process until smooth.
3. Stuff cooked pasta shells with the butternut squash and chickpea mixture.
4. Place stuffed shells in a baking dish and cover with marinara sauce.
5. Bake at 375°F (190°C) for 20-25 minutes, or until heated through and bubbly.

These butternut squash and chickpea stuffed shells are a hearty and comforting meal that’s perfect for a family dinner. The creamy filling is packed with flavor and nutrients, and the pasta shells provide a satisfying base. This dish is also a great way to use up leftover roasted butternut squash. Serve with a side salad or garlic bread for a complete meal.

Butternut Squash and Chickpea Soup with Coconut Milk

This creamy and comforting soup is a perfect blend of sweet butternut squash, earthy chickpeas, and rich coconut milk. The addition of aromatic spices creates a depth of flavor that is both satisfying and nourishing. This soup is perfect for a chilly day and is packed with nutrients.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with a drizzle of olive oil, salt, and pepper. Roast until tender.
2. In a large pot or Dutch oven, sauté onion, garlic, and ginger in olive oil until fragrant.
3. Stir in cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds more.
4. Add roasted butternut squash, chickpeas, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until thickened.
5. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This butternut squash and chickpea soup with coconut milk is a delightful and nourishing dish perfect for a cozy day. The creamy texture and rich flavors make it a truly satisfying meal. The soup is packed with vitamins, minerals, and fiber, making it a healthy and wholesome choice. It’s also a great way to use up leftover roasted butternut squash. Enjoy this delicious soup on a cold day and let it warm you up from the inside out.

Butternut Squash and Chickpea Stuffed Portobello Mushrooms

These vegetarian stuffed portobello mushrooms are a delicious and impressive main course. The combination of sweet butternut squash, savory chickpeas, and earthy mushrooms creates a flavorful and satisfying meal. This dish is perfect for a weeknight dinner or a special occasion.

Ingredients:

• 4 large portobello mushrooms
• 1 large butternut squash, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 egg, beaten
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Remove mushroom stems and scrape out gills.
3. Roast butternut squash cubes until tender.
4. In a large bowl, combine roasted butternut squash, chickpeas, breadcrumbs, Parmesan cheese, parsley, garlic, and egg. Season with salt and pepper.
5. Stuff mushroom caps with the mixture.
6. Bake for 20-25 minutes, or until mushrooms are tender and filling is golden brown.

These butternut squash and chickpea stuffed portobello mushrooms are a delicious and impressive vegetarian main course. The combination of flavors and textures is truly satisfying. The mushrooms are hearty and filling, making them a perfect option for a meatless meal. This dish is also a great way to use up leftover roasted butternut squash. Serve with a side salad or roasted vegetables for a complete meal.

Butternut Squash and Chickpea Fried Rice

This flavorful and satisfying fried rice is a perfect way to use up leftover cooked rice. The combination of sweet butternut squash, savory chickpeas, and aromatic spices creates a delicious and colorful dish. This fried rice is quick and easy to make, and it’s packed with nutrients.

Ingredients:

• 2 cups cooked rice
• 1 large butternut squash, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 eggs, beaten
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Green onions for garnish  

Instructions:

1. Preheat a large skillet or wok over medium-high heat. Add a drizzle of oil and cook the eggs until scrambled. Set aside.
2. Add a bit more oil to the skillet and sauté onion and garlic until fragrant.
3. Add roasted butternut squash and chickpeas, cook for 2-3 minutes.
4. Stir in cooked rice, soy sauce, oyster sauce, and sesame oil. Cook until heated through.
5. Push the rice mixture to one side of the skillet and add the scrambled eggs. Stir to combine.
6. Season with salt and pepper to taste. Garnish with green onions.

This butternut squash and chickpea fried rice is a delicious and satisfying meal that’s perfect for a quick and easy dinner. The combination of flavors and textures is truly enjoyable. This fried rice is packed with nutrients, making it a healthy and wholesome choice. You can customize this recipe by adding your favorite vegetables or protein.

Butternut Squash and Chickpea Bowls with Tahini-Yogurt Sauce

This versatile bowl is a healthy and satisfying meal packed with flavor and nutrients. The creamy tahini-yogurt sauce complements the sweet and savory elements of the dish perfectly. Customize your bowl with your favorite toppings for a personalized experience.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 cup cooked brown rice or quinoa
• 1/4 cup tahini
• 1/4 cup plain Greek yogurt
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional toppings: chopped kale, red onion, avocado, pomegranate seeds, toasted almonds, fresh herbs

Instructions:

1. Roast butternut squash cubes with a drizzle of olive oil, salt, and pepper until tender.
2. In a small bowl, combine tahini, yogurt, lemon juice, garlic, and olive oil. Season with salt and pepper.
3. Divide cooked rice or quinoa into bowls. Top with roasted butternut squash, chickpeas, and your desired toppings. Drizzle with tahini-yogurt sauce.

This butternut squash and chickpea bowl is a delicious and customizable meal that can be enjoyed any time of day. The creamy tahini-yogurt sauce adds a delightful tanginess to the dish, while the roasted butternut squash and chickpeas provide a satisfying base. Experiment with different toppings to create your perfect bowl.

Butternut Squash and Chickpea Falafel

These crispy and flavorful falafel patties are a healthy and satisfying vegetarian option. Packed with protein and fiber, they’re perfect for a quick and easy lunch or dinner. Serve them in pita bread with your favorite toppings.

Ingredients:

• 1 large butternut squash, peeled and grated
• 1 can chickpeas, drained and rinsed
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped cilantro
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes
• 1/4 cup whole wheat flour
• 1 teaspoon baking powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large bowl, combine grated butternut squash, chickpeas, onion, cilantro, garlic, cumin, coriander, red pepper flakes, flour, baking powder, salt, and pepper. Mix until well combined.
2. Heat olive oil in a large skillet over medium heat.
3. Shape the mixture into small patties and cook until golden brown and crispy on both sides.
4. Serve in pita bread with hummus, tahini sauce, and your favorite toppings.

These butternut squash and chickpea falafel patties are a delicious and healthy alternative to traditional falafel. The addition of butternut squash adds a sweet and savory flavor to the patties. Serve them with fresh vegetables, hummus, and tahini sauce for a complete and satisfying meal.

Butternut Squash and Chickpea Enchiladas

These hearty and flavorful enchiladas are a comforting and satisfying meal. The creamy filling of butternut squash and chickpeas is wrapped in tortillas and topped with a rich enchilada sauce. It’s a perfect dish for a family dinner or a cozy night in.

Ingredients:

• 1 large butternut squash, roasted and peeled
• 1 can chickpeas, drained and rinsed
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 10 flour tortillas
• 1 jar enchilada sauce
• Optional toppings: sour cream, avocado, green onions

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine roasted butternut squash, chickpeas, ricotta cheese, Parmesan cheese, cilantro, garlic, nutmeg, salt, and pepper.
3. Spread a spoonful of filling on each tortilla and roll up tightly.
4. Place rolled tortillas in a baking dish and cover with enchilada sauce.
5. Bake for 20-25 minutes, or until heated through and bubbly.
6. Top with sour cream, avocado, and green onions, if desired.

These butternut squash and chickpea enchiladas are a delicious and hearty meal that will satisfy your cravings. The creamy filling and rich enchilada sauce create a perfect combination of flavors. This dish is perfect for a weeknight dinner or a special occasion. Serve with a side of rice or a fresh salad for a complete meal.

Note: More recipes are coming soon!