Vegan Casserole with Chickpeas and Butternut Squash
This creamy Vegan Casserole with Chickpeas and Butternut Squash is the perfect Thanksgiving side dish to satisfy everyone at your holiday table, vegans and omnivores alike! But this gluten-free casserole isn’t just for one day a year! Infused with the signature fall flavors of sage and thyme, you can enjoy it all autumn long, either as a vegan side or a main course.
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings 6 (6 as a side, 4 as a main)
Preheat your oven to 400° F and line a baking sheet with parchment paper.
Add cubed butternut squash, onion and garlic to a mixing bowl with olive oil, salt and pepper. Mix to combine.
Transfer veggies to a baking sheet. Spread everything out evenly on the sheet in one layer. Bake for 15 minutes. Then, carefully give the veggies a stir and return to the oven. Bake for another 10-15 minutes until the squash is fork-tender. Remove from the oven and set aside for 5 minutes to cool. Increase the oven temperature to 425° F.
Add vegan half & half and vegetable broth to a high-powered blender. Carefully pick out the onion pieces and garlic cloves and add them to the blender. Measure 1 1/2 cups of the butternut squash chunks and add them to the blender, followed by sage and 1/2 tsp. thyme. Blend on high speed until everything is pureed.
Add the chickpeas to a 1.5- or 2-quart *casserole dish and top with the rest of the butternut squash chunks. Pour the pureed butternut squash sauce over top. Stir to combine. Top with vegan Parmesan-style cheese more freshly ground black pepper to taste and 1/4 tsp. dried thyme.
Bake for approximately 20 minutes, until the casserole is bubbling and is heated throughout, but not starting to burn. Allow to cool 5-10 minutes before serving.
Calories: 267kcal | Carbohydrates: 36g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Fiber: 9g