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chickpea and butternut squash casserole
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5 from 2 votes

Chickpea and Butternut Squash Casserole

An excellent vegetarian family meal.
Prep Time55 minutes
Cook Time20 minutes
Total Time1 hour 15 minutes
Course: Entree
Cuisine: Vegetarian
Servings: 6 people

Ingredients

  • 2 1/4 pounds sweet potato peeled and chopped
  • 1 1/4 pounds butternut squash peeled and cubed
  • 3 tablespoons olive oil
  • 2 medium Spanish onions diced
  • 2 cloves garlic minced
  • 14 ounces chickpeas if canned, rinsed and drained
  • 7 ounces reduced fat creme fraiche
  • 3.5 ounces vegetable stock
  • 2 tablespoons freshly grated Parmesan cheese
  • salt
  • freshly ground black pepper
  • freshly ground nutmeg

Instructions

  • Pre-heat oven to 180 degrees C / 350 Degrees F
  • Cook the sweet potatoes in boiling water for 10 to 15 minutes or until tender and set aside.
  • Whilst the potatoes are cooking place the butternut squash into a casserole dish with 2 tbsp. of the olive oil and roast for 30 to 40 minutes until soft, stirring occasionally.
  • Heat the remaining tbsp. olive oil in a separate saucepan and sauté the onion and garlic for about 3 to 4 minutes.
  • When the onion and garlic has softened add the tin of drained chickpeas, crème fraiche, vegetable stock and parmesan cheese. Heat through for about 3 to 4 minutes, season to taste and add desired amount of nutmeg. I normally add just a pinch.
  • When the butternut squash is ready, remove it from the oven and empty the chickpea mixture into the casserole dish and combine with the butternut squash.
  • Drain and mash the potatoes and evenly spoon over the top of the chickpea / butternut squash mixture use a fork to level.
  • Place the casserole back into the oven for a further 15 – 20 minutes until the potatoes brown a little.
  • Remove, allow to rest for 5 minutes and serve.

Nutrition

Calories: 384kcal