Baked Chickpeas with Butternut Squash

Baked Chickpeas with Butternut Squash – A Cozy and Flavorful Fall Side Dish

If you’re looking for a comforting and wholesome side dish that combines the earthy flavors of chickpeas and the sweet, nutty taste of butternut squash, this Baked Chickpeas with Butternut Squash recipe is perfect. With a creamy butternut squash sauce and a topping of melted Parmesan, this dish brings together rich textures and flavors in a beautiful fall-inspired casserole. It’s ideal for chilly evenings, holiday gatherings, or as a satisfying vegetarian main course.

Why You’ll Love This Recipe

This baked chickpea and butternut squash dish is as easy as it is delicious. The chickpeas add a boost of plant-based protein and a satisfying texture, while the roasted butternut squash creates a creamy, flavorful sauce that coats every bite. With the addition of fresh sage, thyme, and garlic, this dish brings the cozy, herb-infused flavors of the season to your table.

Ingredients

• 2 15-oz cans chickpeas (garbanzo beans), drained and rinsed
• 1.5 lb butternut squash, peeled and cubed into ½ inch pieces (about 4 rounded cups)
• 2 tablespoons olive oil, divided
• ½ cup milk
• ¼ cup half-and-half
• 3 garlic cloves, peeled
• 6-8 fresh sage leaves, roughly chopped
• Salt to taste (about 1 teaspoon)
• Freshly ground black pepper to taste
• 2 teaspoons fresh thyme, divided (about 10-15 sprigs)
• ½ cup freshly grated Parmesan cheese, plus more to top

Directions

Step 1: Preheat the Oven and Roast the Butternut Squash

1. Preheat your oven to 400°F (200°C).
2. Grease a large baking sheet with 1 tablespoon of olive oil.
3. Spread the cubed butternut squash and garlic cloves on the baking sheet, then drizzle with the remaining 1 tablespoon of olive oil.
4. Roast for 15-20 minutes, or until the squash is tender. Set aside to cool but keep the oven on.

Step 2: Prepare the Butternut Squash Sauce

1. In a food processor, blend together the milk, half-and-half, roasted garlic, chopped sage, 1 teaspoon of thyme, salt, and pepper.
2. Add half of the roasted butternut squash (about 2 cups) and blend until smooth and creamy.

Step 3: Assemble the Casserole

1. In a small to medium casserole dish (1.5 – 2.5 quarts), combine the chickpeas and the remaining roasted squash.
2. Pour the butternut squash sauce over the mixture and stir gently to combine.
3. Top generously with grated Parmesan and the remaining fresh thyme leaves. Sprinkle with black pepper.

Step 4: Bake and Broil

1. Bake the casserole in the preheated oven for 10 minutes, until it is warmed through and the cheese has melted.
2. Turn on the broiler and broil for an additional 2-3 minutes to lightly brown the Parmesan, watching closely to prevent burning.

Step 5: Cool and Serve

1. Let the casserole cool for 10 minutes before serving.
2. Enjoy this warm, creamy dish as a hearty side or a comforting main course.

Recipe Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Add Some Crunch: Top with a handful of toasted breadcrumbs or chopped nuts for added texture.
• Vegan Option: Substitute the milk and half-and-half with plant-based milk, and use nutritional yeast instead of Parmesan.

Nutrition Information

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Calories: 350 kcal per serving
• Servings: 6 servings

Final Thoughts

This Baked Chickpeas with Butternut Squash casserole is a wonderful addition to any fall or winter meal. With creamy roasted squash, protein-packed chickpeas, and a hint of fresh herbs, it’s both satisfying and comforting. Perfect for a family dinner or as a delicious side at your next holiday gathering, this dish is bound to be a crowd-pleaser. Enjoy each flavorful, cheesy bite and the cozy warmth it brings to your table!

Baked Chickpeas with Butternut Squash

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• Author: Dulcia
• Total Time: 50 minutes
• Yield: 6 1x

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Description

This Baked Chickpeas with Butternut Squash dish is an ode to cozy fall flavors with tender butternut squash, nutty chickpeas, and a creamy sauce infused with fresh sage and thyme. The roasted garlic and Parmesan add a rich, savory depth that makes every bite warming and comforting. It’s the perfect side or main for a chilly evening meal, bringing together wholesome ingredients in a simple yet elegant casserole.

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Ingredients

Scale 1x2x3x

2 15-oz cans chickpeas (garbanzo beans), drained and rinsed
1.5 lb butternut squash, peeled and cubed into ½ inch pieces (about 4 rounded cups)
2 tablespoons olive oil, divided
½ cup milk
¼ cup half-and-half
3 garlic cloves, peeled
6–8 fresh sage leaves, roughly chopped
Salt to taste (about 1 teaspoon)
Freshly ground black pepper to taste
2 teaspoons fresh thyme, divided (about 10–15 sprigs)
½ cup freshly grated Parmesan cheese, plus more to top

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Instructions

Preheat oven to 400°F (200°C). Grease a large baking sheet with 1 tablespoon of olive oil. Spread the cubed butternut squash and garlic cloves on the baking sheet, drizzling with the remaining tablespoon of olive oil. Roast for 15-20 minutes, until the squash is tender. Set aside to cool but keep the oven on.
In a food processor, blend together the milk, half-and-half, roasted garlic, chopped sage, 1 teaspoon of thyme, salt, and pepper. Add half of the roasted butternut squash (about 2 cups) and blend until smooth.
In a small-medium casserole dish (1.5 – 2.5 quarts), combine the chickpeas and remaining roasted squash. Pour the butternut squash sauce over the mixture, stirring gently to combine. Top generously with grated Parmesan and the remaining fresh thyme leaves, and sprinkle with black pepper.
Bake for 10 minutes, until the casserole is warmed through and the cheese melts. Broil for 2-3 minutes to brown the Parmesan slightly, watching closely to prevent burning.
Let cool for 10 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 350