Ingredients
Vegetables & Aromatics
- 24 oz. cubed fresh butternut squash
- 1 small yellow onion, cut into large chunks
- 2 cloves garlic, peeled
Seasonings & Liquids
- 1 1/2 tbsp. olive oil
- Fine sea salt to taste (1 1/2 tsp. used)
- Freshly ground black pepper to taste
- 3/4 cup vegan half & half, plain and unsweetened or canned light coconut milk
- 1/4 cup gluten-free vegetable broth
- 1 tsp. ground or rubbed sage
- 5/8 tsp. dried thyme (3/8 tsp. for sauce, 1/4 tsp. for topping)
Protein & Cheese
- 2 (15 oz.) cans chickpeas, drained and rinsed
- 1/4-1/2 cup vegan Parmesan-style cheese (1/4 cup used)
Instructions
- Preheat and Prepare Veggies: 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. Toss to combine thoroughly.
- Roast Vegetables: Transfer the mixed veggies to the prepared baking sheet, spreading them in one even layer. Bake for 15 minutes, then carefully stir the vegetables and return to the oven for another 10–15 minutes until the squash is fork-tender. Remove from the oven and let cool for 5 minutes. Meanwhile, increase the oven temperature to 425° F.
- Blend the Sauce: In a high-powered blender, combine the vegan half & half and gluten-free vegetable broth. Measure out 2 cups of the roasted butternut squash cubes and set aside. Add the remaining roasted squash, onion, and garlic to the blender along with the ground sage and 3/8 teaspoon dried thyme. Blend on high speed until the mixture is smooth and creamy.
- Assemble the Casserole: In a 1.5- or 2-quart casserole dish, add the drained chickpeas and the reserved butternut squash cubes. Pour the blended butternut squash sauce over them and gently stir to combine everything evenly. Sprinkle with vegan Parmesan-style cheese, additional freshly ground black pepper to taste, and 1/4 teaspoon dried thyme.
- Bake the Casserole: Bake in the preheated oven at 425° F for approximately 20 minutes or until the casserole is bubbling and heated through without starting to burn. Remove from the oven and allow it to cool for 5–10 minutes before serving.
Notes
- You can use pre-cut butternut squash to save time.
- Sage and thyme can be adjusted to taste to increase herbiness.
- Ensure chickpeas are well rinsed to reduce any canned taste.
- The vegan Parmesan cheese adds a savory topping but can be omitted or substituted if desired.
- Allowing the casserole to rest after baking helps the flavors meld and makes serving easier.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
