one pan butternut squash and chickpea casserole (vegan)
This one pan butternut squash and chickpea casserole (vegan) is the perfect plant based main course for the holidays or fall.
Ingredients
Casserole
- 1 small butternut squash - diced
- 1 onion - roughly chopped
- 2 cups cremini mushrooms - roughly chopped
- 1 can chickpeas - drained
- 1 ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon black pepper
- 2 teaspoon italian seasoning
- ½ teaspoon cinnamon
- 1 tablespoon oil of choice
- ½ cup sage - finely chopped
Cashew Ricotta (if sensitive to nuts sub firm tofu and omit the water)
- 1 ½ cups cashews soaked in hot water for 1 hour or normal water for 6 hours
- 2 tablespoon nutritional yeast
- 1 tablespoon apple cider vinegar
- ½ cup water
- salt/ pepper to taste
- + 1- 1 ½ cups bread crumbs adjust to your preference
Instructions
- Preheat oven to 400 degrees. Add all casserole ingredients to a ~10x7 baking dish. Toss to fully combine veggies and seasonings.
- Add casserole dish to the oven and bake for 35 minutes.
- While casserole is in the oven, make your ricotta. Add all ricotta ingredients to a processor and blend until smooth.
- Remove casserole from oven. Top with dollops of ricotta. Sprinkle bread crumbs evenly on top of casserole. Add casserole back to the oven and bake for 10 more minutes.
- Let casserole cool for 10 minutes and serve.
Notes
This makes about 6 servings.
Nutrition
Calories: 468kcalCarbohydrates: 61gProtein: 17gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.01gSodium: 1002mgPotassium: 1028mgFiber: 10gSugar: 10gVitamin A: 13315IUVitamin C: 29mgCalcium: 174mgIron: 6mg
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