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Baked Chickpeas with Butternut Squash

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This Chickpeas with Butternut Squash Casserole combines two fantastic ingredients – hearty chickpeas and tender, sweet butternut squash – for a side dish that the whole family will love! This baked butternut squash dish is perfect as a Thanksgiving side dish or a meatless family dinner any night of the year.thanksgiving chickpeas and butternut squash Thanksgiving casserole

I originally created this recipe for Randall Beans as a Thanksgiving side dish recipe, but the more I make this Chickpeas and Butternut Squash Casserole, the more I want to eat it all year long.

Here’s what people are saying about this recipe:

“Thanks to this recipe I am one step closer to converting my family into true Meatless Mondays believers”

By the way, here are a few other favorite butternut squash side dishes:

thanksgiving chickpeas with butternut squash casserole

It is just the perfect vegetarian side dish and I am not willing to wait until Thanksgiving every year to eat it.

Sounds good! How do I make this baked chickpea & butternut squash dish??

Ingredients:

  • 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
  • ½ cup milk
  • ¼ cup half n half
  • 3 garlic cloves
  • 6-8 fresh sage leaves, roughly chopped
  • Salt to taste (about 1 teaspoon), freshly ground black pepper to taste
  • 2 teaspoons fresh thyme (about 10-15 sprigs)
  • ½ cup freshly grated Parmesan cheese (or more, to spread on top of the casserole pan)

How to make this butternut squash casserole

Step 1: Start by roasting cubed butternut squash and whole garlic cloves at 400 degrees for 10-15 minutes to bring out their sweetness and aroma. This makes for an extra flavorful casserole. 

cubed butternut squash on a roasting pan

You’ll use half the roasted butternut squash for the sauce, and leave half the roasted squash in cubes to combine with the chickpeas.

Step 1: Make the sauce. It’s super easy. Just add half of the roasted butternut squash (about 2 cups), milk, half and half, roasted garlic, and herbs into a blender and pulse for a few seconds until smooth.

pouring sauce over thanksgiving chickpeas with butternut squash casserole

Step 3: Arrange the casserole: combine the chickpeas and roasted butternut squash in a baking dish, cover with sauce, and mix. And here comes the best part:

The casserole is topped with a generous amount of Parmesan cheese and baked in the oven until the sauce gets all bubbly and delicious. I really recommend using a block of Parmesan cheese and grating it fresh for this recipe.

thanksgiving chickpeas with butternut squash casserole ready to go in the oven

You’ll get the most flavor and an amazing Parmesan crust this way. It won’t turn out the same if you use powdered packaged Parmesan cheese.

grated parmesan on a board with roasted garlic

Step 4: Bake for about 10 minutes, then broil. The casserole gets popped under the broiler for a few minutes to really melt that Parmesan cheese topping and make a golden-brown cheesy crust.

The Parmesan cheese crust is AMAZING – one of the best parts of this dish! There is also fresh thyme sprinkled in with the Parmesan cheese, and when it is broiled the lovely fresh essence of the thyme really comes through to give this dish even more flavor.

thanksgiving chickpeas with butternut squash casserole

Perfect meatless dinner or Thanksgiving side dish

This Butternut Squash and Chickpeas Casserole is perfect for Thanksgiving because it is a hearty, filling dish that is great for vegetarians or those who simply don’t want to fill up on turkey. But as I said, it’s a great casserole year-round, especially when butternut squash is in season in the Fall and Winter.

You’ll love the aroma of this dish filling up your house on a cool Fall day.

Look at that perfectly baked butternut squash casserole!

Looking for other butternut squash recipes?

Try these reader favorites:

If you liked this recipe, please leave me a comment below and let me know! I love to hear from you all, it makes my day. And don’t forget to leave a rating, and share the recipe on Facebook and Pinterest. Thanks!!

pinnable image of butternut squash Thanksgiving casserole

thanksgiving chickpeas
Print Recipe
4.4 from 33 votes

Baked Chickpeas with Butternut Squash Casserole

This Chickpeas with Butternut Squash Casserole combines two fantastic ingredients - hearty chickpeas and tender, sweet butternut squash - for a side dish that the whole family will love!
Prep Time10 mins
Cook Time35 mins
Resting time10 mins
Total Time45 mins
Course: Dinner, Side Dish
Cuisine: American
Servings: 6 servings as a side dish, 4 as a main dish
Author: Kate

Equipment

Ingredients

  • 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
  • ½ cup milk
  • ¼ 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)
  • ½ cup freshly grated Parmesan cheese or more, to spread on top of the casserole pan

Instructions

  • 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. Roast for 15-20 minutes, or until the butternut squash is fork-tender. Set aside to cool down. Do not turn off the oven yet!
    butternut squash for thanksgiving chickpeas with butternut squash casserole
  • 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 drained 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 gently to combine. Top generously with grated Parmesan cheese and the remaining fresh thyme leaves. Add a sprinkling of freshly ground black pepper. 
    pouring sauce over thanksgiving chickpeas with butternut squash casserole
  • 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. 

Video

Notes

  • A small butternut squash typically weighs around 1.5 - 2 lbs. You can use up to 2 lb butternut squash in this recipe,.
  • You can use any kind of milk you prefer for this recipe - 1%, 2%, or whole milk. You can use unsweetened almond milk or soy milk as well.
  • The amount of Parmesan cheese will depend on how large your casserole dish is and how much you like cheese. 🙂 Just make sure that the casserole has a nice layer of shredded Parmesan cheese on top before baking.
  • These are the casserole dishes I use for this recipe: 2.5 quart Corningware or 1.3 quart Pyrex dish.
  • The nutrition facts are estimated assuming this recipe makes 6 servings. 

Nutrition

Nutrition Facts
Baked Chickpeas with Butternut Squash Casserole
Amount Per Serving
Calories 307 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g10%
Cholesterol 6mg2%
Sodium 18mg1%
Potassium 552mg16%
Carbohydrates 34g11%
Fiber 8g32%
Sugar 7g8%
Protein 8g16%
Vitamin A 12155IU243%
Vitamin C 25mg30%
Calcium 93mg9%
Iron 1mg6%
* The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

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Linda

Tuesday 24th of November 2020

Can you make this a day ahead Thanksgiving

Kate

Wednesday 25th of November 2020

Hi Linda, So sorry that I am seeing this just now! I would recommend doing everything EXCEPT covering it with cheese and baking it. That should be fresh. But you can roast the squash and prepare the sauce / combine it with the chickpeas and roasted squash in the baking dish the night before and keep it in the fridge. You will need to bake it an extra ~10 minutes longer since you will need to warm up from fridge-temperature instead of starting with a warm sauce.

Good luck!!

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Madison

Friday 17th of January 2020

Thoughts on using frozen squash?

Kate

Sunday 19th of January 2020

Hi Madison,

I've never roasted squash that's been frozen so I am really not sure how the texture would come out for the butternut squash cubes. However the roasted squash should be totally fine in the sauce! So give it a try.. worst case scenario, if you don't like the texture of roasted butternut squash cubes, you can double the sauce and then either freeze the rest of it for another time, or double the chickpeas, or puree the butternut squash cubes with other roasted vegetables and some veggie broth to make soup. Let me know how it turns out if you give it a try!

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