Quick & Cozy Baked Chickpeas with Butternut Squash Recipe

Baked chickpeas with butternut squash offer a delightful culinary adventure that revamps humble ingredients into something extraordinary.

Warm, golden-brown legumes mingle with sweet, roasted vegetables in this comforting dish that celebrates wholesome flavors.

Mediterranean-inspired seasonings dance across each bite, creating a symphony of textures and aromas that tantalize the senses.

Nutritious and satisfying, this recipe promises a hearty meal that nourishes both body and soul.

Simple ingredients come together with minimal effort, making it an ideal choice for busy home cooks seeking delicious and healthy options.

The combination of crispy chickpeas and caramelized squash provides a perfect balance of protein and natural sweetness.

Seasonal produce takes center stage, elevating this dish from ordinary to remarkable.

Step-by-Step Instructions for Baked Chickpeas with Butternut Squash

Step 1: Prepare Oven and Baking Sheet

Heat oven to 400°F. Lightly coat a large baking sheet with olive oil, creating a smooth surface for roasting.

Step 2: Roast Vegetable Base

• Cubed butternut squash
• Whole garlic cloves

Drizzle with additional olive oil. Roast for 15-20 minutes until squash becomes tender and slightly caramelized. Remove and let cool briefly, keeping oven active.

Step 3: Create Creamy Sauce

• Milk
• Half-and-half
• Roasted garlic
• Chopped sage
• Thyme
• Salt
• Black pepper

Add half the roasted butternut squash and blend until silky smooth.

Step 4: Combine Casserole Components

• Roasted chickpeas
• Remaining roasted squash

Pour creamy sauce over mixture, stirring carefully to distribute evenly.

Step 5: Add Cheesy Topping

• Grated Parmesan cheese
• Fresh thyme leaves
• Additional black pepper

Step 6: Final Baking

Bake for 10 minutes until warmed through and cheese melts. Broil 2-3 minutes to create a golden, slightly crispy cheese crust. Watch carefully to prevent burning.

Step 7: Rest and Serve

Allow casserole to cool for 10 minutes. Serve warm as a comforting, hearty dish.

Helpful Tips for Baked Chickpeas with Butternut Squash

• Cube Squash Evenly: Cut butternut squash into uniform 1-inch pieces to ensure consistent roasting and cooking time.
• Enhance Garlic Flavor: Roast whole garlic cloves alongside squash to develop a deeper, sweeter roasted garlic taste.
• Select Fresh Herbs: Use fresh sage and thyme for maximum flavor complexity and aromatic depth.
• Prevent Sauce Separation: Blend sauce ingredients thoroughly to create a smooth, creamy consistency without lumps.
• Cheese Browning Technique: Watch carefully during broiling to achieve golden-brown Parmesan without burning.

Storing and Reheating Baked Chickpeas with Butternut Squash

• Refrigeration: Store leftovers in an airtight container within 2 hours of cooking, keeping them fresh in the refrigerator for up to 3-4 days.
• Reheating Oven Method: Preheat oven to 350°F, transfer chickpea mixture to an oven-safe dish, cover with foil, and warm for 15-20 minutes until heated through, stirring occasionally to prevent drying.
• Microwave Option: Reheat individual portions in microwave-safe containers for 1-2 minutes, stirring halfway through to ensure even heating, adding a splash of milk if the sauce appears too thick.

Serving Suggestions for Baked Chickpeas with Butternut Squash

• Pair with Rustic Red Wine: Complement the earthy chickpeas and sweet butternut squash with a medium-bodied Sangiovese or Chianti, which offers balanced acidity and subtle fruit notes that enhance the dish's richness.
• Serve with Herbal Side Salad: Create a fresh green salad with arugula, parsley, and lemon vinaigrette to cut through the creamy Parmesan and provide a light, zesty contrast to the warm casserole.
• Match with Crisp White Beverage: A chilled Sauvignon Blanc or Pinot Grigio works perfectly, offering bright, citrusy undertones that balance the squash's sweetness and cheese's creaminess.
• Accompany with Crusty Bread: Serve warm, rustic sourdough or whole grain bread to soak up the delicious butternut squash sauce and add a delightful textural element to the meal.

Flavor Variations for Baked Chickpeas with Butternut Squash

• Mediterranean Mix: Replace Parmesan with crumbled feta cheese and add kalamata olives for a Greek-inspired flavor profile. Sprinkle with za'atar seasoning for extra zest.
• Spicy Southwest Upgrade: Incorporate diced green chiles, ground cumin, and swap Parmesan for pepper jack cheese. Top with fresh cilantro and a drizzle of chipotle sauce for bold southwestern notes.
• Herb Garden Edition: Increase sage and thyme quantities, add fresh rosemary, and mix in chopped basil leaves. Garnish with pine nuts for additional texture and nutty undertones.
• Vegan Friendly Option: Substitute milk and half-and-half with coconut milk, use nutritional yeast instead of Parmesan, and ensure all other ingredients are plant-based. Maintain the creamy consistency while creating a completely dairy-free version.

Reasons to Love Baked Chickpeas with Butternut Squash

• Savor Hearty Comfort: This recipe delivers a rich, satisfying dish that wraps you in warm, cozy flavors perfect for chilly evenings or when you need a nutritious soul-hugging meal.
• Transform Simple Ingredients: By roasting butternut squash and garlic, then blending them into a creamy sauce, ordinary chickpeas become an extraordinary, restaurant-worthy casserole that elevates humble ingredients.
• Quick and Foolproof Cooking: With just one baking sheet and minimal chopping, this recipe offers an easy method for home cooks of all skill levels, requiring less than 45 minutes from start to finish and producing a deliciously impressive result.

Ingredients List for Baked Chickpeas with Butternut Squash

• Butternut Squash: Sweet winter squash with creamy texture, perfect for roasting and adding rich flavor to the dish.
• Garlic Cloves: Aromatic ingredient that enhances the overall depth and complexity of the roasted squash.
• Chickpeas: Hearty legume providing protein and creating a satisfying base for the casserole.
• Half-and-Half: Creamy dairy product that adds richness and smooth consistency to the sauce.
• Milk: Helps create a silky, pourable sauce with balanced texture.
• Parmesan Cheese: Sharp, salty cheese that adds a golden, crispy topping with deep umami flavor.
• Fresh Sage: Earthy herb that complements the butternut squash with its warm, robust taste.
• Fresh Thyme: Delicate herb with subtle minty notes that brightens the overall dish.
• Salt: Essential for enhancing and balancing the flavors of all ingredients.
• Black Pepper: Adds mild heat and complexity to the dish.
• Olive Oil: Helps roast vegetables and adds a smooth, rich coating to ingredients.

Baked Chickpeas with Butternut Squash Recipe

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4.5 from 21 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Baked chickpeas with butternut squash deliver Mediterranean warmth on a single sheet pan. Rustic herbs and golden roasted vegetables create a comforting meal that connects delicious nutrition with simple home cooking.

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Ingredients

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Main Ingredients:

• 2 (15-ounce/425 grams) cans chickpeas (garbanzo beans), drained and rinsed
• 1.5 pounds (680 grams) butternut squash, peeled and cubed into ½ inch pieces (about 4 rounded cups)
• 2 tablespoons olive oil, divided

Dairy and Cheese:

• ½ cup milk
• ¼ cup half-and-half
• ½ cup freshly grated Parmesan cheese, plus more to top

Herbs and Seasonings:

• 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

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Instructions

1. Roast butternut squash and whole garlic cloves on a generously oiled baking sheet at 400°F, creating caramelized edges and releasing aromatic flavors. Allow the vegetables to soften and develop deep, rich undertones for 15-20 minutes.
2. Transform half the roasted squash into a silky, herb-infused sauce by blending with milk, half-and-half, roasted garlic, sage, thyme, salt, and pepper until completely smooth and creamy.
3. Transfer tender chickpeas and remaining roasted squash into a casserole dish, creating a rustic base for the recipe.
4. Gently cascade the velvety butternut squash sauce over the chickpeas, ensuring each legume is delicately coated with the fragrant mixture.
5. Generously crown the dish with freshly grated Parmesan cheese, scattering remaining thyme leaves and a whisper of black pepper across the surface.
6. Return the casserole to the oven, warming for 10 minutes to meld flavors and slightly melt the cheese.
7. Activate the broiler for a final 2-3 minutes, watching intently to achieve a golden, lightly crisp cheese topping without burning.
8. Allow the dish to rest and settle for 10 minutes, enabling the flavors to harmonize before serving this comforting, Mediterranean-inspired creation.

Notes

• Roasting butternut squash and garlic beforehand intensifies their natural sweetness and adds depth to the overall flavor profile.
• Blending half the roasted squash creates a creamy, velvety sauce that coats the chickpeas beautifully, transforming a simple ingredient into a luxurious dish.
• Parmesan cheese adds a salty, umami punch that complements the earthy chickpeas and sweet roasted squash perfectly.
• Broiling at the end creates a golden, crispy cheese topping that provides a delightful textural contrast to the soft, creamy base.
• Letting the dish rest for 10 minutes allows the flavors to meld and the sauce to set, ensuring each bite is rich and well-balanced.
• This versatile recipe works great as a hearty vegetarian main course or a satisfying side dish that’s packed with protein and nutrients.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 6 g
• Sodium: 350 mg
• Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 10 g
• Protein: 15 g
• Cholesterol: 20 mg