Chipotle Butternut Squash, Kale & Chickpea Casserole Recipe: This Fall Casserole Recipe Is a Vegetable Lover's Dream by Gwen Johnson
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With a simple chipotle sauce, you can transform kale, chickpeas and butternut squash into a flavorful vegetarian and vegan meal. If you're a meat lover, serve as a side dish with the protein of your choice.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 to 40 minutes
Total Time: 40 to 45 minutes
Servings: 6
Ingredients
- 1 large bunch kale, chopped fine
- 1 can chickpeas, rinsed and drained
- 1 butternut squash, cut into chunks
- 1/4 cup roasted pumpkin seeds
Sauce
- 1 tablespoon adobo sauce (from canned chipotle peppers in adobo sauce)
- 2 cloves garlic, minced
- 4 tablespoons olive oil
- 1 tablespoon lime juice
- pinch crushed red pepper flakes (optional)
Here's how to make it:
- Combine all the sauce ingredients. Mix well.
- Add the butternut squash and chickpeas to the sauce. Stir to combine. Season with salt and pepper. Pour onto a baking sheet in a single layer. Cook in a preheated 425-degree F oven about 35 to 40 minutes, or until squash is tender. Stir the squash and chickpeas halfway through the cooking time.
- Remove the squash and chickpeas from the oven and stir in the chopped kale. Taste and season with salt and pepper, if needed. Garnish with the pumpkin seeds and serve.
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