Baked Chickpeas with Butternut Squash Casserole Recipe

Introduction

This Baked Chickpeas with Butternut Squash Casserole is a comforting and flavorful vegetarian dish perfect for cozy dinners. Combining tender roasted butternut squash, creamy sage-infused sauce, and the hearty texture of chickpeas, it’s topped with golden Parmesan for a satisfying finish.

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
• 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 (or more, to spread on top of the casserole)

Instructions

1. Step 1: Preheat the oven to 400°F. Grease a large baking sheet with 1 tablespoon olive oil. Spread the cubed butternut squash and peeled garlic cloves in a single layer on the sheet. Drizzle with the remaining tablespoon of olive oil and roast for 15–20 minutes, or until the squash is fork-tender. Set aside to cool slightly, but keep the oven on.
2. Step 2: In a food processor or blender, combine the milk, half and half, roasted garlic, chopped sage leaves, 1 teaspoon of thyme, salt, and black pepper. Add half of the roasted butternut squash (about 2 cups) and pulse briefly until smooth and creamy.
3. Step 3: In a small to medium casserole dish (1.5 to 2.5 quarts), mix the drained chickpeas with the remaining roasted butternut squash. Pour the squash sauce over the mixture and stir gently to combine. Sprinkle the grated Parmesan cheese evenly on top and scatter the remaining thyme leaves over the cheese. Add a final crack of black pepper.
4. Step 4: Bake the casserole for 10 minutes until heated through and the cheese starts to melt. Then switch the oven to the broiler setting. Place the casserole under the broiler for 2–3 minutes, watching carefully, until the Parmesan is golden brown and bubbly. Remove from the oven and let cool for 10 minutes before serving.

Tips & Variations

• Use a mix of Parmesan and mozzarella for a creamier, stretchier cheese topping.
• Swap butternut squash for sweet potatoes for a different but equally delicious flavor.
• Add a pinch of smoked paprika or cayenne to the sauce for a subtle smoky heat.
• If you don’t have fresh herbs, 1 teaspoon each of dried sage and thyme can be used instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to preserve the casserole’s texture and flavor. Microwaving is possible but may soften the topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole in advance and refrigerate it before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Is this recipe suitable for vegans?

This recipe is not vegan due to the use of Parmesan cheese, milk, and half and half. You can substitute plant-based milk and a vegan cheese alternative to make it vegan-friendly.

Baked Chickpeas with Butternut Squash Casserole Recipe

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4.8 from 101 reviews

This Baked Chickpeas with Butternut Squash Casserole is a comforting and nutritious dish that combines tender roasted butternut squash, creamy garlic and sage-infused sauce, hearty chickpeas, and a golden Parmesan cheese topping. Perfect as a wholesome vegetarian main or side, this recipe features roasted flavors and a savory, cheesy finish, baked to perfection for a warming meal.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables & Herbs

• 1.5 lb butternut squash, peeled and cubed into ½ inch pieces (about 4 rounded cups)
• 3 garlic cloves, peeled
• 6–8 fresh sage leaves, roughly chopped
• 2 teaspoons fresh thyme, divided (about 10–15 sprigs)
• Salt to taste (about 1 teaspoon)
• Freshly ground black pepper to taste

Legumes

• 2 15-oz cans chickpeas (garbanzo beans), drained and rinsed

Dairy & Oils

• 2 tablespoons olive oil, divided
• ½ cup milk
• ¼ cup half and half
• ½ cup freshly grated Parmesan cheese (or more, to spread on top of the casserole pan)

Instructions

1. Preheat and Roast Butternut Squash: Preheat oven to 400°F (200°C). Grease a large baking sheet with 1 tablespoon olive oil. Spread the cubed butternut squash and peeled garlic cloves in a single layer on the sheet. Drizzle with the remaining tablespoon of olive oil. Roast for 15-20 minutes, or until the squash is fork-tender and cooked through. Remove from oven and set aside to cool. Keep the oven on for later steps.
2. Prepare Butternut Squash Sauce: In a food processor or blender, combine the milk, half and half, roasted garlic cloves, chopped sage leaves, 1 teaspoon of fresh thyme, salt (approximately 1 teaspoon), and freshly ground black pepper to taste. Add half of the roasted butternut squash (about 2 cups) and pulse until smooth and creamy.
3. Assemble the Casserole: In a small to medium casserole dish (1.5 to 2.5 quarts), add the drained chickpeas and the remaining roasted butternut squash (about 2 cups). Pour the prepared butternut squash sauce over the chickpeas and squash. Gently stir to combine everything evenly.
4. Add Toppings: Spread the grated Parmesan cheese generously over the top of the casserole. Sprinkle the remaining fresh thyme leaves and a little more freshly ground black pepper for added aroma and flavor.
5. Bake and Broil: Place the casserole in the oven and bake for 10 minutes until heated through and the cheese begins to melt. Then, switch the oven to broil and place the casserole under direct heat for 2-3 minutes until the Parmesan cheese turns golden brown and crispy. Watch carefully to prevent burning.
6. Cool and Serve: Remove the casserole from the oven and allow it to cool for about 10 minutes before serving. This helps the flavors meld and the casserole to set for easier serving.

Notes

• Make sure to not burn the cheese under the broiler; keep a close eye as it can brown quickly.
• The casserole dish size should be between 1.5 to 2.5 quarts for best results.
• You can substitute Parmesan cheese with a vegetarian-friendly hard cheese if preferred.
• This dish pairs well with a light green salad or crusty bread for a complete meal.
• Leftovers keep well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
• For a vegan version, replace dairy milk and half and half with plant-based alternatives and omit or substitute the Parmesan cheese.

Keywords: baked chickpeas, butternut squash casserole, vegetarian casserole, roasted butternut squash, Parmesan cheese, easy vegetarian dinner