Vegan Casserole with Chickpeas and Butternut Squash
This creamy Vegan Casserole with Chickpeas and Butternut Squash is perfect for serving as a hearty side or starring as a meatless main! Although this chickpea-butternut squash casserole is infused with the signature fall flavors of sage and thyme, you will want to eat this dish all year long! Perfect for the holidays too!
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