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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Transfer tender chickpeas and remaining roasted squash into a casserole dish, creating a rustic base for the recipe.
- Gently cascade the velvety butternut squash sauce over the chickpeas, ensuring each legume is delicately coated with the fragrant mixture.
- Generously crown the dish with freshly grated Parmesan cheese, scattering remaining thyme leaves and a whisper of black pepper across the surface.
- Return the casserole to the oven, warming for 10 minutes to meld flavors and slightly melt the cheese.
- Activate the broiler for a final 2-3 minutes, watching intently to achieve a golden, lightly crisp cheese topping without burning.
- 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