Herb Baked Butternut Squash and Chickpeas
Tender baked butternut squash seasoned with Italian herbs and garlic, tossed with golden roasted chickpeas and crunchy pumpkin seeds for a nourishing meal.
Prep
10 min
Cook
25 min
Total
35 min
Makes
1 serving
Created together. Shared with you.
Made by Selma + Lila
Selma created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
25 min
Total
35 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan
Time saver
Store any leftovers in a sealed container in the refrigerator for up to 4 days.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Tap card to mark done - 02
Spread 1
Spread 1.5 cups diced butternut squash and 0.5 cup rinsed chickpeas evenly across the lined baking sheet.
Tap card to mark done - 03
Drizzle 1 tbsp olive oil over the…
Drizzle 1 tbsp olive oil over the squash and chickpeas, then sprinkle 1 finely minced garlic clove, 0.5 tsp dried oregano, and a light pinch of salt.
Tap card to mark done - 04
Toss directly on the sheet using tongs…
Toss directly on the sheet using tongs or hands until every piece is evenly coated, then arrange in a single layer so the squash roasts cleanly.
Look for: every piece is evenly coated, then arrange in a single layer so the squash roasts cleanly
Tap card to mark done - 05
Transfer to the oven and roast for…
Transfer to the oven and roast for 25 to 30 minutes, stirring halfway through, until the squash is fork-tender and lightly browned at the edges.
Look for: the squash is fork-tender and lightly browned at the edges
Tap card to mark done - 06
Remove from the oven
Remove from the oven, scatter 1 tbsp pumpkin seeds on top for added crunch, and serve warm.
Ready when: everything is assembled and ready to enjoy
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