We are on vacation this week but I wanted to share this Thanksgiving Chickpeas recipe I created for Randall Beans a little while ago. It is a twist on classic fall dishes using butternut squash and chickpeas all baked under a delicious cheesy layer with herbs. This recipe is just perfect for the season, whether you make it for Thanksgiving or not.
Thanksgiving Chickpeas with Butternut Squash Sauce
Makes: 6 servings. Total time: 50 minutes.
- 1 24-oz jar chickpeas (garbanzo beans), drained and rinsed
- 1 lb butternut squash chopped into ½ inch pieces (about 3 rounded cups)
- 1 tablespoon olive oil
- ¾ cup milk (any kind)
- ¼ cup heavy cream
- 2 teaspoons minced garlic (about 2-3 cloves)
- 6-8 fresh sage leaves, roughly chopped
- Salt to taste (about 1 teaspoon), freshly ground black pepper to taste
- 1 teaspoon fresh lemon thyme (regular thyme can be used)
- ½ cup freshly grated Parmesan cheese
- Preheat oven to 400F. Grease a large baking sheet with olive oil. Add the chopped butternut squash to the baking dish in one layer. Bake for 15-20 minutes, or until the butternut squash is fork-tender. Set aside to cool down.
- In a small food processor, combine the milk, heavy cream, minced garlic, chopped sage leaves, salt, and pepper. Add ½ of the cooked butternut squash (about 1 ½ cups). Process until smooth.
- Add the chickpeas and the remaining butternut squash to a 10×6 inch (or similar) baking dish. Pour about half of the butternut squash sauce over the chickpeas and stir to combine. Pour the rest of the butternut squash sauce over the top of the chickpeas. Top with grated Parmesan cheese and fresh lemon thyme. Add a sprinkling of freshly ground black pepper.
- Bake for 10 minutes until heated through and the cheese starts to melt. Turn on the broiler and set the dish under the direct heat of the broiler for 2-3 minutes, or until the cheese turns golden brown. Watch it carefully, since the broiler can burn food quickly.
- Remove from heat and allow to cool 10 minutes before serving.