Acorn Squash Chickpea Casserole
I’m not a huge fan of fall but I have to admit the season has to offer some amazing fruits and veggies. Some of these vegetables are of course squashes.
There are a few different varieties of squashes and I love how versatile these vegetables are. Whether in desserts or savory dishes and salads they add beautiful flavors to anything added in.
In this recipe I used acorn squash in a casserole that is so easy to make but I promise, not boring at all. I love this casserole because all it require is basically a quick and mess free prep, then you can throw it in the oven and it’s ready in less than an hour.
It combines pantry staples -brown rice and chickpeas- and a beautiful rosemary flavored broth that compliments the sweet and nutty flavor of the acorn squash so well.
This vegan and gluten free dish is high is fiber and protein and makes a perfect dish for fall dinners and for meal prep. The recipe will yield 4-6 servings and can be refrigerated for up to 3 days.
Make sure you try this next time you have some acorn squashes in your kitchen!
- 1 cup brown rice, soaked and rinsed
- 1 can chickpeas
- 1/2 accord squash, peeled and diced
- Water from chickpea can (1 cup)
- 1 1/2cup water
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 2 tsp better than bouillon vegetable stock
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1/4 tsp white pepper
- 1/4 tsp black pepper
- 2 bay leaves
- Preheat your oven at 400 degrees.
- Make your broth by adding chickpea water, water, vegetable stock and spices to a saucepan and bringing to a boil.
- In a baking dish put your onion, garlic, chickpeas and acorn squash and mix.
- Add your rice and stir everything so all ingredients are evenly distributed in the dish.
- Pour over your broth, make sure your rice is covered.
- Cover with aluminum foil and bake in the middle rack for 50 minutes.
- Remove from oven, uncover, and let stand for 10 minutes. Remove bay leaves and serve.