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.
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
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