Sage Roasted Butternut Squash with Cranberries and Chickpeas

This Sage Roasted Butternut Squash with Cranberries and Chickpeas tastes like Thanksgiving in a bite! It's a gluten free and vegan side dish that requires minimal effort but delivers big flavor, making it a delicious addition to your holiday meal.

Butternut squash is my favorite winter root vegetable and I love creating new recipes with it every year. Sage and squash is a classic combo for a reason, but this time, I wanted to turn that simple pairing into something more satisfying. My goal was to create a filling holiday recipe that was also suitable for the vegans and vegetarians at the table, so they didn't feel like they were just eating skimpy side dishes at Thanksgiving dinner.

The result? A sheet-pan holiday side that’s equal parts sweet + salty, soft + crunchy, and borderline addictive. Soft, sweet squash is paired with chickpeas for crunch and cranberries for depth of flavor. 

Why You'll Love This Sage Roasted Butternut Squash Recipe:

• Allergy friendly: this butternut squash dish is gluten free, vegan, dairy free, corn free, and nut free. It fits almost every diet and I share bean-free paleo variations below.
• Healthy: butternut squash is full of antioxidants and fiber, but the addition of chickpeas adds extra gut healthy fiber and plant-based protein to the mix! It's the perfect healthy side dish. 
• Easy to make: this recipe requires no special steps- just roast, toss, and eat! 

Ingredients for Sage Roasted Butternut Squash

• Butternut squash: I prefer buying whole squash. Pre-cut tends to get slimy fast.
• Chickpeas: canned is a great option- just rinse and dry thoroughly so they crisp.
• Olive oil: a good-quality oil really does make a difference in flavor.
• Fresh sage leaves: sage provides classic holiday flavor.
• Dried cranberries: you will want to use sweetened dried cranberries so they provide a nice sweet flavor to contrast the savory squash and chickpeas.
• Salt: flaky salt is the way to go in this recipe.

How to Make Roasted Butternut Squash with Cranberries and Chickpeas 

• Preheat oven to 425F. Line a large baking pan with parchment paper.
• Peel and dice the butternut squash into 1-inch cubes
• Mix the squash, chickpeas, oil, sage and salt together in a large bowl so the squash and chickpeas are evenly covered with the oil and seasonings. Spread into a single layer on the lined sheet pan.
• Roast for 45-55 minutes in preheated oven, until chickpeas are crispy and squash is golden brown and cooked through.
• Let cool for 5 minutes before transferring to a serving dish and tossing with the cranberries.

Substitutions and Variations

• Squash: I have not tested this recipe with any other root vegetables, but other winter squash like Butternut, Acorn, or Pumpkin will work. You could even try using orange sweet potatoes, but the flavor profile will definitely be different.
• Chickpeas: chickpeas have a mild flavor and crisp up nicely when baked, I don't suggest using a different bean. If you want to keep this recipe paleo or don't like beans, add some toasted, chopped walnuts or pecans along with the cranberries once the squash is done roasting.
• Cranberries: cranberries pair best, so I would not suggest using another dried fruit, but you could always try using dried cherries or currants if needed.
• Variations: toasted walnuts or pumpkin seeds would be a great addition. Make cinnamon butternut squash by swapping ground cinnamon for the sage. Try adding a little bit of orange zest before roasting the squash for more brighter flavor.

Serving and Storage 

This sage roasted butternut squash with chickpeas is the perfect holiday side dish. It is also a delicious winter side for a weeknight meal or dinner party spread. Serve alongside roast chicken and a green salad.

If you have leftovers, store them in an airtight container in the fridge for up to 5 days. The chickpeas will soften, but it's still yummy! Warm leftovers in the oven on a low temperature.

FAQ

More Healthy Holiday Side Dishes

The most addicting side dish you'll ever eat is my Pumpkin Seed Pesto Butternut Squash

Need a quick and easy side? Try my Cinnamon and Ginger Roasted Carrots

Kale and Persimmon Salad as a go-to salad in my family for the holidays.

Another great vegetarian option is my Brussels Sprouts Salad with Apples and Chickpeas

Want a fully paleo and AIP option? Try my Mashed Rutabaga and Sweet Potatoes

If you try this side dish, let me know what you think by leaving a rating and review below! Drop any questions in the comments.