A sweet-savory autumn weeknight bowl: caramelized squash, shatter-crisp chickpeas, and a cool lemony yogurt drizzle — ready in about 40 minutes.

By The Daily Atlantic Staff
September 23, 2026

Delicata squash is September’s quiet gift: thin-skinned, sweet, and sturdy enough to roast beside chickpeas without turning to mush. Maple and white miso glaze the squash; smoked paprika crisps the chickpeas; herb yogurt cools the bowl. It is vegetarian without trying too hard and weeknight-friendly without tasting like a compromise.

Servings: 4 bowls
Active time: about 20 minutes
Total time: about 40 minutes

Ingredients

For the squash and chickpeas

• 2 medium delicata squash (about 2 pounds total), halved lengthwise, seeds scooped, cut into ½-inch half-moons
• 1 can (15 ounces) chickpeas, drained, rinsed, and patted very dry
• 2 tablespoons olive oil, divided
• 1½ tablespoons white miso paste
• 1½ tablespoons pure maple syrup
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon toasted sesame oil
• ¾ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Kosher salt and freshly ground black pepper
• Pinch of red pepper flakes (optional)

For the herb yogurt

• 1 cup plain Greek yogurt (whole-milk preferred)
• 2 tablespoons finely chopped soft herbs (parsley, cilantro, or a mix)
• 1 teaspoon lemon zest plus 1 tablespoon lemon juice
• 1 small garlic clove, grated or finely minced
• Pinch of salt

To finish

• 2 cups cooked farro, brown rice, or quinoa (warm)
• 2 handfuls baby arugula or spinach
• Toasted pumpkin seeds or chopped roasted almonds, for crunch
• Extra herbs and maple, for serving

Steps

1. Heat the oven. Set a rack in the middle and heat to 425°F. Line a large sheet pan with parchment for easier cleanup.
2. Mix the glaze. In a small bowl, whisk miso, maple syrup, vinegar, sesame oil, and 1 tablespoon olive oil until smooth. Season with a few grinds of pepper. The miso is salty, so wait on extra salt until after tasting the roasted squash.
3. Season the tray. Toss squash with about two-thirds of the glaze and a light salt sprinkle. On the other half of the pan (or a second pan), toss dried chickpeas with remaining oil, paprika, garlic powder, pepper flakes, salt, and pepper. Spread in a single layer.
4. Roast. Cook 18 minutes, flip the squash, shake the chickpeas, then roast 10–14 minutes more until squash edges brown and chickpeas crisp. Brush remaining glaze on the squash for the last 2 minutes.
5. Stir the yogurt. While the pan works, mix yogurt, herbs, lemon zest and juice, garlic, and a pinch of salt. Loosen with a teaspoon of water if you want a drizzle rather than a dollop. Taste; it should be bright enough to cut the maple.
6. Build the bowls. Divide warm grains among four bowls. Add a small nest of greens, then pile on squash and chickpeas. Spoon herb yogurt over the top, finish with seeds or almonds, and add a final whisper of maple if you like a sweeter edge.

Tips

Pat the chickpeas dry — moisture kills crunch. Delicata skin is edible. Acorn squash works if peeled and given a few extra minutes. Leftovers keep three days; re-crisp chickpeas in a skillet and refresh the yogurt with lemon. For a vegan bowl, use thick coconut or soy yogurt.

Sweet, salty, creamy, crisp: four textures, one pan, and a weeknight that smells like early fall.

Sources: Original recipe by The Daily Atlantic Staff