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!
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. Measure 2 cups of the butternut squash cubes and set aside. Add the remaining butternut squash cubes, onion and garlic to the blender, followed by sage and ⅜ teaspoon thyme. Blend on high speed until everything is pureed.
Add the chickpeas and set aside butternut squash to a 1.5- or 2-quart *casserole dish. 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 ¼ teaspoon 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.