Ingredients:
2 15-oz cans chickpeas (garbanzo beans), drained and rinsed
1.5 lb butternut squash, peeled and cubed into ½ inch pieces (about 4 rounded cups)
2 tablespoons olive oil
½ cup milk
¼ cup half n half
3 garlic cloves
Salt to taste (about 1 teaspoon), freshly ground black pepper to taste
½ cup freshly grated Parmesan cheese (or more, to spread on top of the casserole pan)
Directions:
Roast cubed butternut squash and whole garlic cloves at 400 degrees for 10-15 minutes
Make the sauce. It's super easy. Just add half of the roasted butternut squash (about 2 cups), milk, half and half, roasted garlic, and salt and pepper into a blender and pulse for a few seconds until smooth.
Arrange the casserole: combine the chickpeas and roasted butternut squash in a baking dish, cover with sauce, and mix
The casserole is topped with a generous amount of Parmesan cheese and baked in the oven until the sauce gets all bubbly and delicious.
Bake for about 10 minutes, then broil. The casserole gets popped under the broiler for a few minutes to really melt that Parmesan cheese topping and make a golden-brown cheesy crust.
I made this for Mother's Day for ME!
Next Time- I'm going to roast the chickpeas. Really liked this.
I took a photo with a serving taken out because I wanted to show you what it looked like inside.