Description
A comforting one-pan casserole featuring roasted butternut squash and chickpeas, perfect for a nourishing family meal.
Ingredients
Scale
- 1 small butternut squash – diced
- 1 onion – roughly chopped
- 2 cups cremini mushrooms – roughly chopped
- 1 can chickpeas – drained and rinsed
- 1 and 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1/2 teaspoon cinnamon
- 1 tablespoon oil of choice
- 1/2 cup sage – finely chopped
- 1 and 1/2 cups cashews – soaked
- 2 tablespoons nutritional yeast
- 1/2 cup water
- Salt and pepper to taste
- 1 and 1/2 cups breadcrumbs
Instructions
- Preheat your oven to 400°F (200°C).
- In a 10×7 baking dish, add the diced butternut squash, onion, cremini mushrooms, chickpeas, salt, garlic powder, maple syrup, apple cider vinegar, black pepper, Italian seasoning, cinnamon, and the oil. Toss to coat.
- Spread the mixture evenly and bake for 35 minutes.
- In a blender, combine soaked cashews, nutritional yeast, and water. Blend until smooth and creamy.
- After baking, dollop the cashew ricotta on top and sprinkle breadcrumbs. Bake for an additional 10 minutes or until golden.
- Let the casserole cool for 10 minutes before serving.
Notes
Serve with a crisp green salad or roasted broccoli for a complete meal. Leftovers can be stored in the fridge for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan casserole, butternut squash, chickpeas, plant-based, comfort food, one-pan meal
