roasted seeds

Squash — with its simplicity and heartiness — can brighten up any meal, especially in the winter months. And sautéed squash is both comforting and nutritious.

For this dish, I used yellow squash from the store and a kabocha squash that we grew in our garden, but the recipe works just as well with any kind of squash you can get your hands on. Reserving and roasting the squash seeds is a great way to add extra crunch + texture and use every part of the vegetable!

The fragrant spices in the sautéed squash and chickpeas pair beautifully with the cooling yogurt sauce, which adds a tangy flavor and protein. I use a microplane to grate the garlic and zest the lemon which ensures a fine, even texture.


for the squash and chickpeas

  • 4 tablespoons extra virgin olive oil
  • 2 yellow squash, sliced
  • 1 kabocha squash, peeled and sliced, with seeds reserved
  • 2 ½ tablespoons kosher salt, divided
  • 1 ½ tablespoons freshly ground black pepper, divided
  • 1 can chickpeas, rinsed and drained
  • ½ teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 ½ teaspoons aleppo pepper
  • 1 teaspoon crushed red pepper
  • ¼ teaspoon juniper berries, crushed
  • ¼ teaspoon coriander seeds, crushed
  • ½ cup parsley, chopped

for the yogurt sauce

  • 1 cup whole milk greek yogurt
  • 1 garlic clove, grated
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • ¼ cup parsley, chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper


Preheat the oven to 425°F. Rinse the squash seeds and place on a baking sheet lined with parchment paper. Season with ½ tablespoon kosher salt, ½ tablespoon black pepper, and ½ teaspoon of aleppo pepper. Roast until crispy and golden, about 15 minutes.

Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the cumin, smoked paprika, aleppo pepper, crushed red pepper, crushed juniper berries, and coriander seeds. Turn the heat to medium-high and add the first batch of squash, being careful not to overcrowd the pan. Cook on one side for 6 minutes, flip, then cook for another 6 minutes. Transfer to a sheet pan and cook the next batch of squash until all the squash has been cooked. 

Remove all of the squash from the pan and add the remaining tablespoon of olive oil. Add the chickpeas and cook over high heat until they begin to crisp, about 7 minutes.

While the chickpeas crisp up, make the yogurt sauce. Place the greek yogurt into a bowl and grate the garlic into it. Add salt, pepper, lemon zest, lemon juice, and ¼ cup parsley. Mix all the ingredients until they are evenly combined.

To serve, top the squash with roasted seeds, ½ cup chopped parsley for garnish, and dollops of yogurt sauce.