This Sage Roasted Butternut Squash with Chickpeas tastes like Thanksgiving in a bite! It’s a delicious gluten free and vegan side dish option for the holidays.
Butternut squash is my favorite winter root vegetable and I love creating new recipes with it every year. This year, I knew I wanted to develop some delicious and easy side dish recipes for the holidays. Sage and butternut squash are a classic combo, so I knew I wanted to take this basic dish up a notch.
This butternut squash recipe calls for the addition of chickpeas for crunch and cranberries for depth of flavor. This side dish is the perfect mix of sweet and salty with soft and crunchy mouth feel. Plus, since it’s vegan, it’s the perfect addition to a holiday spread as it will satisfy the meat eaters and non-meat eaters alike.
How to make sage roasted butternut squash with chickpeas
Ingredients
- Butternut squash, peeled and diced
- Chickpeas, rinsed and drained
- Olive oil
- Fresh sage leaves, minced
- Salt
- Dried, sweetened cranberries
Instructions
- Preheat oven to 425F.
- Roast everything but the cranberries.
- Toss the cooked squash with the cranberries and enjoy!
Can I make this dish ahead of time?
This roasted butternut squash dish tastes best fresh when the chickpeas are crispy. I highly suggest making this recipe as close to serving time as possible.
How to store and serve leftovers?
If you have leftovers, store in an airtight container in the fridge for up to 5 days. The chickpeas will soften, but it’s still yummy! Warm leftovers in the oven on a low temperature.
More Holiday Side Dishes
Pumpkin Seed Pesto Butternut Squash
Cinnamon and Ginger Roasted Carrots
Brussels Sprout Salad with Apples and Chickpeas
Sage Roasted Butternut Squash with Chickpeas
Ingredients
- 1 large butternut squash, peeled and diced (you should have about 4-6 cups of cubed squash)
- 1 can chickpeas, rinsed and drained
- 2 Tbsp olive oil
- 2 Tbsp fresh sage leaves, minced about 12 leaves
- 1 tsp salt I like using flaky sea salt
- 1/3 cup dried, sweetened cranberries
Instructions
- Preheat oven to 425F.
- Peel and dice your butternut squash into bite sized cubes.
- Mix the squash, chickpeas, oil, sage and salt together on a parchment lined baking sheet so the squash and chickpeas are evenly covered with the oil and seasonings.
- Roast for 45-55 minutes, until chickpeas are crispy and squash is golden and cooked through.
- Let cool for 5 minutes before transferring to a serving dish and tossing with the cranberries.
- Serve immediately and enjoy!
