Description
Butternut Squash, Chickpea, and Broccoli Bake is a delightful fusion of flavors that transforms simple ingredients into a hearty and satisfying meal. This comforting casserole combines tender butternut squash, vibrant broccoli florets, and protein-packed chickpeas, all enveloped in a creamy, savory sauce. Topped with crunchy pumpkin seeds and seasoned breadcrumbs, this dish is not only visually appealing but also packed with nutrition. It’s perfect for a cozy family dinner or as a delicious meal prep option for the week ahead. Enjoy this wholesome bake that’s sure to please both vegetarians and meat-lovers alike!
Ingredients
Scale
- 1 medium butternut squash (4 cups cubed)
- 3 cups broccoli florets
- 1 can (15 ounces) chickpeas
- 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- 2 tablespoons cornstarch
- Panko breadcrumbs and pumpkin seeds for topping
Instructions
- Preheat oven to 400°F and lightly grease a 9×13 inch baking dish.
- Toss cubed butternut squash and broccoli florets with olive oil on a baking sheet; roast for 15-20 minutes until tender-crisp.
- In a saucepan, whisk together vegetable broth, nutritional yeast, cornstarch, garlic powder, thyme, black pepper, and salt until smooth. Heat over medium until thickened (about 3-5 minutes).
- In the baking dish, combine roasted vegetables and chickpeas; pour the sauce over them and stir gently.
- Mix panko breadcrumbs with pumpkin seeds and sprinkle over the top.
- Bake for 20-25 minutes until bubbly and golden.
- Let stand for 5 minutes before serving; garnish with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 3g
- Sodium: 362mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg