![['A close-up view of a Baked Chickpeas with Butternut Squash Casserole, showcasing golden squash and chickpeas.', 'A side view of a casserole dish filled with baked chickpeas and butternut squash, garnished with fresh herbs.', 'A close-up image of a hearty casserole featuring chickpeas and cubed butternut squash, highlighting the texture.', 'A delicious-looking Baked Chickpeas with Butternut Squash Casserole, emphasizing the creamy and savory ingredients.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/u6426281249_Prompt_to_retry_close_up_photo_side_view_from_red_c3c95f0e-8491-45e6-8431-5866d3a76cc1_0.webp)
Baked Chickpeas with Butternut Squash Casserole
A hearty and flavorful casserole combining roasted butternut squash and chickpeas, topped with Parmesan cheese for a satisfying vegetarian meal.
Ingredients
Canned Goods
- 2 cans chickpeas (garbanzo beans), drained and rinsed
- 1.5 lb butternut squash, peeled and cubed (about 4 cups)
Oils & Vinegars
- 2 tablespoons olive oil
Dairy
- ½ cup milk
- ¼ cup half n half
Garlic & Herbs
- 3 cloves garlic cloves, peeled
- 6-8 leaves fresh sage leaves, roughly chopped
- 1 teaspoon salt (about 1 teaspoon)
- 2 teaspoons fresh thyme, divided (about 10-15 sprigs)
Cheese & Spices
- ½ cup freshly grated Parmesan cheese (or more for topping)
- to taste black pepper, freshly ground
Instructions
- Preheat oven to 400°F. Roast butternut squash and garlic with 1 tbsp olive oil for 15-20 minutes until tender.
- Blend milk, half n half, roasted garlic, sage, 1 tsp thyme, salt, and pepper until smooth. Pulse with half of the roasted squash.
- Mix chickpeas, remaining squash, and sauce in a casserole dish. Top with Parmesan and thyme, then bake for 10 minutes.
- Broil for 2-3 minutes until cheese is golden. Cool for 10 minutes before serving.
Notes
For extra flavor, sprinkle additional herbs or cheese before serving.