Roasted Squash Sheet Pan Trio

This is an easy, colorful fall dish that feels cozy but still light. The mix of roasted squash gives you natural sweetness and warmth, and the crispy chickpeas make it filling enough for dinner. It’s great on its own or served over greens or grains.

Ingredients:

3 medium shallots, halved and thinly sliced
½ cup apple cider vinegar
1 (15-ounce) can chickpeas, rinsed and thoroughly dried
6 tablespoons extra-virgin olive oil, divided
Salt and fresh black pepper
2 medium delicata squash, cut into ½-inch rounds and seeded
1 medium acorn squash, halved lengthwise, seeded and sliced into 6 wedges
1 medium kabocha squash, halved lengthwise, seeded and sliced into 8 wedges
Pinch of cayenne (or to taste)
2 teaspoons smoked paprika
8 ounces feta, crumbled into large pieces (optional; swap with toasted almonds for dairy-free)
¼ cup loosely packed fresh mint leaves
1–2 teaspoons honey or maple syrup, for finishing (optional)

Instructions:

Place two oven racks in the top-third and center of the oven and heat to 400°F.

Toss the sliced shallots with the apple cider vinegar in a small bowl and set aside to marinate.

Pat the chickpeas completely dry with paper towels, spread them on a rimmed sheet pan, drizzle with 2 tablespoons olive oil and a pinch of salt, and toss to coat. Spread into a single layer.

On a second rimmed sheet pan, arrange the delicata rounds, acorn wedges, and kabocha slices. Drizzle with the remaining 4 tablespoons olive oil, sprinkle with salt and a light dusting of cayenne, and toss to coat so everything is evenly oiled.

Place the chickpeas on the top rack and the squash on the center rack. Roast for about 30 minutes until the chickpeas are beginning to crisp and the squash is very tender.

Remove the chickpeas from the oven; if any squash was roasted with the chickpeas, transfer it to the squash pan.
Sprinkle the smoked paprika over the hot chickpeas, shake the pan to coat, and set them aside to cool and finish crisping on the sheet pan. (Crispy chickpeas can be stored at room temperature in an airtight container up to 24 hours.)

Turn on the broiler, move the squash to the top oven rack, and broil 3–5 minutes until nicely charred. Use tongs to pile the squash onto a serving platter.

Scatter the chickpeas over and around the squash, drain the shallots and sprinkle them on top, add the crumbled feta (or your swap), and scatter the mint leaves.

Drizzle 1–2 teaspoons honey or maple syrup over everything (optional) and finish with a couple more pinches of cayenne if you like heat. Serve warm or at room temperature.

Notes:

To make this a fuller dinner, serve over cooked quinoa, farro, or a bed of peppery arugula.
Make it dairy-free by skipping the feta and adding toasted almonds or pumpkin seeds for crunch.
For extra brightness, squeeze a little lemon over the platter before serving.

Pro Tip: Dry the chickpeas as much as possible—pat them with paper towels and let them air out a minute—so they crisp up in the oven instead of steaming.

Inspired By NY Times

Kabocha Squash & Chickpea Curry with Coconut and Lime

This is a bowl of comfort — warm, creamy, and just the right amount of spice. The chickpeas make it hearty enough for a full meal, and the coconut milk with lime gives it that perfect balance of rich and fresh.

Ingredients:

2 tsp avocado oil
1 small white onion, diced (about 1 cup)
3 cloves garlic, minced
1 tbsp fresh ginger, minced
3 tbsp red curry paste
1 red or green bell pepper, seeded and roughly chopped
1 heaping cup peeled and chopped carrot (about 2 carrots)
4–5 cups peeled and cubed kabocha squash (about 1 small squash/Note below about prepping)
1 can (14 oz) chickpeas, drained and rinsed
1 can (14 oz) full-fat or light coconut milk
1 cup vegetable broth or water
1 tbsp maple syrup
1 tbsp soy sauce or gluten-free tamari
1–2 tbsp lime juice (to taste)
1 tbsp white miso paste (optional)

Instructions:

Prepare your squash and veggies first.

🌿 Whole Body Tip: How to Tame Your Kabocha

Kabocha squash can feel like a small boulder when you first pick it up — its skin is thick, but that’s what locks in all that sweet, creamy goodness inside. To make it easier to cut, pierce the skin a few times with a sharp knife and microwave it for 2–3 minutes, or place it in a 350°F oven for about 10 minutes to soften slightly. Let it cool just a bit, then slice through carefully with a sturdy knife.

Warm oil in a large skillet over medium heat. Add onion, garlic, and ginger, and sauté for 5–6 minutes until soft and fragrant.

Add curry paste, carrot, and bell pepper, and stir well to coat the veggies. Cook for another 2–3 minutes.

Add the squash, chickpeas, coconut milk, broth, maple syrup, soy sauce, and miso (if using). Bring to a low simmer, cover, and cook for 10 minutes, stirring occasionally.

Remove the lid and simmer uncovered for another 5–10 minutes, until the squash is tender and the curry thickens slightly.

Finish with fresh lime juice and taste to adjust seasonings.

Serve warm over brown rice, quinoa, or solo topped with cilantro and chopped cashews or peanuts.

Pro Tip: For a little heat, add a minced chili or a pinch of red pepper flakes when you stir in the coconut milk.

Rainbow Roasted Root Vegetables with Tahini Lemon Drizzle

There’s something grounding and joyful for me about a tray of roasted veggies fresh from the oven. The colors alone lift your mood, and each bite is packed with fiber, vitamins, and that caramelized flavor only roasting can bring. It is a family favorite and I’m sure it will be one of yours too!

Ingredients:

2 medium beets (gold or red), peeled and cut into wedges
4 rainbow carrots, peeled and sliced into sticks or chunks
1 small head broccoli, cut into florets
1½ cups butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried thyme or rosemary
Optional: drizzle of balsamic glaze for serving

Instructions:

Preheat oven to 400°F and line a large sheet pan with parchment.

In a large bowl, toss the beets, carrots, broccoli, and squash with olive oil, salt, pepper, and thyme until coated.

Spread the veggies out evenly on the pan. Roast for 25–35 minutes, stirring once halfway, until golden and tender.

Transfer to a serving dish and, if desired, drizzle lightly with balsamic glaze for a touch of sweetness. YUM

✨ Pro Tip: Roast extra and store in the fridge. They’re just as delicious tossed into salads, grain bowls, or as a side with your favorite protein the next day. Get creative and add other root veggies into the mix too!

Tahini Lemon Drizzle

This sauce is the perfect partner for your roasted veggies — warm, nutty, and grounding, with a hint of brightness to wake up your plate (and your digestion).

Ingredients:

3 tablespoons tahini
2 tablespoons warm water (plus more for thinning)
1 tablespoon fresh lemon juice
1 teaspoon maple syrup or honey
½ teaspoon grated garlic (optional)
A pinch of sea salt
A dash of cumin or smoked paprika (optional, for depth)

Instructions:

In a small bowl, whisk tahini with lemon juice, warm water, and maple syrup until smooth. Add a pinch of sea salt and, if using, garlic and cumin. Adjust thickness with a little more water until pourable.

Drizzle over warm roasted vegetables like carrots, parsnips, beets, or cauliflower — or spoon over grain bowls or sautéed greens for a satisfying, hormone-balancing meal.

Pro Tip: Tahini is rich in calcium and magnesium — two minerals that support hormone balance, muscle relaxation, and better sleep during this transitional phase.