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Maple Roasted Delicata Squash & Chickpea Zucchini Pasta with Toasted Pumpkin Gremolata Breadcrumbs

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 2


  • For the breadcrumbs:
  • 1/4 tsp crushed coarse sea salt
  • 1/4 tsp ground pepper
  • 1.5 tbsp finely chopped fresh parsley
  • 1 piece of whole wheat bread
  • zest of 1 lemon
  • 1/4 tbsp olive oil
  • 2 tbsp shelled pumpkin seeds
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • olive oil cooking spray
  • For the rest:
  • 1 delicata squash
  • maple syrup to drizzle
  • salt and pepper to taste
  • 3 medium zucchinis Blade C
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/4 tsp red pepper flakes
  • 1/2 cup chickpeas
  • 1/4 cup freshly grated parmigiano-reggiano cheese + 1 tbsp extra for garnish


  • Preheat the oven to 400 degrees.
  • Take the delicata squash and cut it length wise. Scoop out the inside seeds and cut into 1" thick pieces. Place in a baking tray, coated with cooking spray.
  • Drizzle maple syrup over the squash very lightly. Rub in with fingertips or cooking brush and season with salt and pepper. Roast for 25-30 minutes, flipping over twice throughout cooking to ensure that both sides brown evenly.
  • While the squash is roasting, place the pumpkin seeds in a baking tray and coat seeds with cooking spray. Season evenly with cumin, chili powder and salt and pepper. Bake in the oven for 3 minutes. Remove from the oven and place into a food processor. Chop roughly. Place into a bowl and set aside.
  • Place the bread into the food processor and pulse until made into breadcrumbs.
  • Place a medium skillet over medium heat and add in the 1/4 tbsp of olive oil. Once the oil heats, add in the breadcrumbs. Toast for about 2-3 minutes or until they just start to become crunchy. Add them into the bowl with the pumpkin seeds and add in the lemon zest, parsley, and salt and pepper. Set aside.
  • In a large skillet, place in the tbsp of olive oil. Once the oil heats, add in the garlic and cook for 1 minute. Add in the red pepper flakes, cook for 30 seconds and then add in the zucchini noodles and chickpeas. Cook the zucchini noodles for 2 minutes and then add in the cheese, stir to combine thoroughly, and plate into a dish.
  • Top the zucchini noodles with 4-5 pieces of delicata squash, 2 tbsp of the breadcrumbs and top with extra cheese, if desired.
  • Enjoy!