Roasted Spiced Butternut Squash and Chickpeas with Herby Whipped Feta
Nov 13, 2026
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This spiced butternut squash with whipped feta is a sheet pan side dish that will vanish from the table in no time. Warm, tender squash and crispy chickpeas go over a green, herby whipped feta, and it belongs on your Thanksgiving (or frankly any holiday) table or out as an appetizer before dinner.
Spiced Butternut Squash and Herby Whipped Feta
This recipe was created in my kitchen based on the flavors I love! We never run out of squash in fall because I love roasting them, the sweetness that comes with it is a real treat! The green whipped feta is very close to sabzi khordan, the Persian herb platter, blended into a dip. The sweetness of squash is balanced with the salt and tanginess of feta and the pomegranate on top brings it all together. If you want the plain version of the dip for a mezze spread, my classic whipped feta dip with walnuts is the one to make.
Ingredients and Substitutions
- Butternut squash: Peel it and cut it into chunks so every side gets seasoned. Acorn or delicata squash work too. Follow the roasting directions in my roasted acorn squash recipe or my roasted delicata squash with pomegranate. Add the chickpeas when 20 minutes of roasting are left.
- Chickpeas: One 15 oz can, drained and dried well on paper towels so they crisp in the oven.
- Spices: Smoked paprika, cumin, coriander, and turmeric on the squash, plus seven spice on the chickpeas. I use my homemade seven spice blend, but store-bought works too.
- Feta: If I have one note for you, that is to use a block of feta, not crumbled. Crumbled feta is drier, and you want the moisture of a block for a creamy whip. There’s no salt in this recipe because the feta brings plenty.
- Yogurt: Greek yogurt works, and so does plain yogurt. Plain yogurt makes the whipped feta smoother and a little looser, so pick whichever fits the consistency you like.
- Herbs: Dill, parsley, and mint, the same herbs we use to make Persian herb platter, blended straight into the feta with garlic, lemon juice, and olive oil.
- Pomegranate: Optional, but it adds a bright, tart layer that makes the platter.
How To Make It
Toss the squash chunks with olive oil and spices, roast at 425°F for 30 minutes.
Toss the chickpeas with seven spice and olive oil, then add them to the squash pan and roast 20 minutes more.
Blend the feta, yogurt, herbs, garlic, lemon juice, and olive oil in a food processor until smooth.
Spread the whipped feta on a platter, then top it with the squash, chickpeas, and pomegranate.
Making It Ahead and Storing Leftovers
You can make the whipped feta up to a day ahead and keep it in the fridge. If it’s too thick after chilling, stir in a little more yogurt or a splash of water. For leftovers, store the squash and the feta separately and refrigerate for up to 3 days. Plate only as much as you think will get eaten, then refill the platter as you go.
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More Thanksgiving Recipes
Thanksgiving
Pomegranate Cranberry Sauce with Barberries
Side dishes
Olive Oil Mashed Potatoes
Fall Recipe
Easy Pumpkin Cake Recipe
Roasted Spiced Butternut Squash and Chickpeas with Herby Whipped Feta
Ingredients
Squash and chickpeas
- 1 butternut squash, about 2 lbs, peeled and cut into chunks
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp turmeric
- 1 can chickpeas, 15 oz
- 1 tbsp olive oil
- 1 tsp seven spice
Green whipped feta
- 4 oz feta, not crumbled
- ½ cup Greek yogurt, plain yogurt works too
- ¼ cup dill
- ¼ cup parsley
- ¼ cup mint
- 2 cloves garlic
- 1/2 lemon, juice of
- 2 tbsp olive oil
Topping
- ½ cup pomegranate seeds, optional
Instructions
- Preheat the oven to 425°F.
- Toss the butternut squash with 2 tbsp olive oil, smoked paprika, cumin, coriander, and turmeric. Spread it on a baking sheet in a single layer. Roast the squash for 30 minutes.
- Drain the chickpeas, then spread them on paper towels on a separate baking sheet to dry.
- Toss the chickpeas with 1 tbsp olive oil and seven spice. Add them to the squash pan, mix, and roast for 20 more minutes.
- meanwhile, add the feta, yogurt, dill, parsley, mint, garlic, lemon juice, and olive oil to a food processor and blend until smooth.
- Spread the whipped feta on a platter. Top with the squash and chickpeas, then sprinkle with pomegranate seeds if using.
Notes
- No salt needed: The feta is salty enough to season the whole dish.
- Feta: Use a block, not crumbled. Crumbled feta is drier and won’t whip as creamy.
- Yogurt: Greek or plain yogurt both work. Plain yogurt gives a smoother, looser whipped feta.
- Make ahead: The whipped feta keeps in the fridge for up to a day. If it’s too thick, add a little more yogurt or a splash of water.
- Swaps: Acorn or delicata squash work in place of butternut. Roast them according to their own recipes and add the chickpeas when 20 minutes are left.
- Leftovers: Store the squash and the whipped feta separately. Plate only what will be eaten and refill as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
