Pan-Roasted Squash with Grape Relish

Pan-roasting gives butternut squash deep caramelized edges, a simple technique beloved in American weeknight cooking. This one-pan dinner pairs the squash with browned chickpeas and a bright grape relish kissed with honey and red wine vinegar.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 15g protein
• 52g carbs
• 26g fat
• 3g fiber

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Ingredients

• 2 lbs butternut squash
• 4 tbsp olive oil
• 1¼ tsp kosher salt
• ¾ tsp black pepper
• ½ tsp smoked paprika
• 1 (15 oz) can canned chickpeas
• 2 cups red seedless grapes
• 1 large shallot
• 2 garlic cloves
• 1 tbsp fresh thyme leaves
• 2 tbsp red wine vinegar
• 1 tsp honey
• ½ cup toasted walnuts
• 4 oz crumbled feta
• ¼ cup fresh parsley

Instructions

1. 1Peel the butternut squash, scoop out the seeds, and cut it into ¾-inch cubes so the pieces cook evenly and develop crisp edges.
2. 2Pat the drained chickpeas dry with a clean towel; this helps them brown instead of steam.
3. 3Heat half the olive oil in a large 12-inch skillet over medium-high heat until it shimmers. Add the squash cubes in a single layer, season with salt, pepper, and smoked paprika, and cook undisturbed for 4 minutes until the bottoms turn deep golden.
4. 4Stir the squash and continue pan-roasting another 8–10 minutes, tossing occasionally, until the cubes are tender when pierced and caramelized on most sides. Transfer the squash to a warm plate.
5. 5Add the remaining olive oil to the same skillet. Tip in the chickpeas and cook 3–4 minutes, shaking the pan, until they blister and crisp lightly.
6. 6Push the chickpeas aside, add the sliced shallot and minced garlic, and sauté 1 minute until fragrant but not browned.
7. 7Stir in the whole grapes and thyme; cook 2–3 minutes just until the grapes soften and a few skins split, releasing their juices.
8. 8Pour in the red wine vinegar and honey, scraping up any browned bits from the pan bottom. Simmer 30 seconds until the liquid reduces to a glossy relish.
9. 9Return the roasted squash to the skillet and gently fold everything together so the squash is coated but still holds its shape. Taste and adjust seasoning.
10. 10Remove from heat. Scatter the toasted walnuts, crumbled feta, and chopped parsley over the top. Serve immediately while the squash is hot and the grapes are still warm and juicy.