Quick & Cozy Baked Chickpeas with Butternut Squash Recipe - Beard and Bonnet

Name: Quick & Cozy Baked Chickpeas with Butternut Squash Recipe - Beard and Bonnet
Ingredients: 2 (15-ounce/425 grams) cans chickpeas (garbanzo beans), drained and rinsed; 1.5 pounds (680 grams) butternut squash, peeled and cubed into ½ inch pieces (about 4 rounded cups); 2 tablespoons olive oil, divided; ½ cup milk; ¼ cup half-and-half; ½ cup freshly grated Parmesan cheese, plus more to top; 3 garlic cloves, peeled; 6–8 fresh sage leaves, roughly chopped; 2 teaspoons fresh thyme, divided (about 10–15 sprigs); Salt to taste (about 1 teaspoon); Freshly ground black pepper to taste

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Flavorful baked chickpeas with butternut squash create a hearty, nourishing meal. Savor this delightful, plant-based recipe today for a filling, nutritious dish everyone will love.

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Ingredients

2 (15-ounce/425 grams) cans chickpeas (garbanzo beans), drained and rinsed
1.5 pounds (680 grams) butternut squash, peeled and cubed into ½ inch pieces (about 4 rounded cups)
2 tablespoons olive oil, divided
½ cup milk
¼ cup half-and-half
½ cup freshly grated Parmesan cheese, plus more to top
3 garlic cloves, peeled
6–8 fresh sage leaves, roughly chopped
2 teaspoons fresh thyme, divided (about 10–15 sprigs)
Salt to taste (about 1 teaspoon)
Freshly ground black pepper to taste