Side Pannel
Chickpeas with Butternut Squash Casserole
Chickpeas with Butternut Squash Casserole
- Recipe Submitted by maryjosh on 01/28/2019
Ingredients List
- 2 15-oz cans chickpeas (garbanzo beans), drained and rinsed
- 1.5 lb butternut squash , peeled and cubed into ½ inch pieces (about 4 rounded cups)
- 2 tablespoons olive oil
- 1/2 cup milk
- 1/4 cup half n half
- 3 garlic cloves , peeled
- 6-8 fresh sage leaves , roughly chopped
- Salt to taste (about 1 teaspoon), freshly ground black pepper to taste
- 2 teaspoons fresh thyme , divided (about 10-15 sprigs)
- 1/2 - 3/4 cup freshly grated Parmesan cheese
Directions
Preheat oven to 400F. Grease a large baking sheet with 1 tablespoon olive oil. Add the cubed butternut squash and peeled garlic cloves to the baking dish in one layer, and drizzle with the other tablespoon of olive oil. Bake for 15-20 minutes, or until the butternut squash is fork-tender. Set aside to cool down.
In a food processor or blender, combine the milk, half and half, roasted garlic, chopped sage leaves, 1 teaspoon thyme leaves, salt, and pepper. Add half of the roasted butternut squash (about 2 cups) and pulse for a few seconds until smooth.
Add the chickpeas and the remaining 2 cups roasted butternut squash to a small-medium casserole dish (1.5 - 2.5 quarts). Pour the butternut squash sauce over the chickpeas/butternut squash mixture and stir to combine. Top generously with grated Parmesan cheese and the remaining fresh thyme leaves. Add a sprinkling of freshly ground black pepper.
Bake for 10 minutes until the casserole is heated through and the cheese starts to melt. Turn on the broiler and set the casserole under the direct heat of the broiler for 2-3 minutes, or until the Parmesan cheese turns golden brown. Keep and eye on it, since the broiler can burn food quickly.
Remove the casserole from heat and cool 10 minutes before serving.
In a food processor or blender, combine the milk, half and half, roasted garlic, chopped sage leaves, 1 teaspoon thyme leaves, salt, and pepper. Add half of the roasted butternut squash (about 2 cups) and pulse for a few seconds until smooth.
Add the chickpeas and the remaining 2 cups roasted butternut squash to a small-medium casserole dish (1.5 - 2.5 quarts). Pour the butternut squash sauce over the chickpeas/butternut squash mixture and stir to combine. Top generously with grated Parmesan cheese and the remaining fresh thyme leaves. Add a sprinkling of freshly ground black pepper.
Bake for 10 minutes until the casserole is heated through and the cheese starts to melt. Turn on the broiler and set the casserole under the direct heat of the broiler for 2-3 minutes, or until the Parmesan cheese turns golden brown. Keep and eye on it, since the broiler can burn food quickly.
Remove the casserole from heat and cool 10 minutes before serving.
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