Sheet Pan Squash & Tomatoes

Sheet-pan roasting turns humble produce into a Mediterranean-style weeknight feast with almost no fuss. Sweet squash and late-season tomatoes caramelize beside chickpeas, oregano, and smoked paprika, then finish with lemon and parsley.

Serves 4 · 15 min prep · 28 min cook

Estimate for one serving

• 310 cal
• 12g protein
• 38g carbs
• 14g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb delicata or butternut squash
• 1 lb late-season tomatoes
• 1 medium red onion
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tbsp olive oil
• 4 garlic cloves
• 1.5 tsp dried oregano
• 1 tsp smoked paprika
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 cup fresh parsley
• 1 lemon
• 1/2 cup feta cheese, crumbled

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Halve the squash lengthwise, scoop out seeds if needed, and slice into 1/2-inch half-moons so they roast evenly.
3. 3Cut the tomatoes into thick wedges and slice the red onion into thin half-moons; pat the chickpeas dry with a towel so they crisp.
4. 4Pile the squash, tomatoes, onion, and chickpeas onto the sheet pan.
5. 5Drizzle with olive oil, then scatter the minced garlic, oregano, smoked paprika, salt, and pepper over everything.
6. 6Toss directly on the pan with your hands or tongs until every piece glistens and the spices cling.
7. 7Spread into a single layer with a little space between pieces so they roast instead of steam.
8. 8Roast 25 to 30 minutes, stirring once halfway, until the squash is tender and golden at the edges and the tomatoes collapse and caramelize.
9. 9Remove the pan from the oven and immediately squeeze fresh lemon juice over the hot vegetables.
10. 10Scatter chopped parsley and crumbled feta across the top while still warm.
11. 11Serve straight from the pan as a colorful, shareable dinner main that works for potlucks or family tables.