Thanksgiving – the fourth Thursday in November, the start of the holiday season. Every year it comes, and every year it brings the same things: turkey, parades, people camping out in front of department stores for Black Friday. There’s enough tradition in Thanksgiving to give your grandmother fits, and we like it that way. After all, why fix what isn’t broken? Thanksgiving doesn’t need fixing, but it could use a tune-up. Between the obligatory mashed potatoes, the guaranteed green beans, and omnipresent stuffing, it may be about time to inject something fresh into the mix.
That’s where blogger Kate Vaynshteyn of Babaganosh comes in. Her recipe for Thanksgiving Chickpeas is the perfect break from your tired Thanksgiving side dishes. With a tasty butternut squash sauce and a hint of garlic and parmesan, this dish may become the newest tradition at your family’s Thanksgiving feast. Cooks beware however, you may miss the football action while your family asks you to make a second helping.
Thanksgiving Chickpeas with Butternut Squash Sauce
- 1 24-oz jar chickpeas (garbanzo beans), drained and rinsed
- 1 lb butternut squash chopped into ½ inch pieces (about 3 rounded cups)
- 1 tablespoon olive oil
- ¾ cup milk (any kind)
- ¼ cup heavy cream
- 2 teaspoons minced garlic (about 2-3 cloves)
- 6-8 fresh sage leaves, roughly chopped
- Salt to taste (about 1 teaspoon), freshly ground black pepper to taste
- 1 teaspoon fresh lemon thyme (regular thyme can be used)
- ½ cup freshly grated Parmesan cheese
- Preheat oven to 400F. Grease a large baking sheet with olive oil. Add the chopped butternut squash to the baking dish in one layer. Bake for 15-20 minutes, or until the butternut squash is fork-tender. Set aside to cool down.
- In a small food processor, combine the milk, heavy cream, minced garlic, chopped sage leaves, salt, and pepper. Add ½ of the cooked butternut squash (about 1 ½ cups). Process until smooth.
- Add the chickpeas and the remaining butternut squash to a 10x6 inch (or similar) baking dish. Pour about half of the butternut squash sauce over the chickpeas and stir to combine. Pour the rest of the butternut squash sauce over the top of the chickpeas. Top with grated Parmesan cheese and fresh lemon thyme. Add a sprinkling of freshly ground black pepper.
- Bake for 10 minutes until heated through and the cheese starts to melt. Turn on the broiler and set the dish under the direct heat of the broiler for 2-3 minutes, or until the cheese turns golden brown. Watch it carefully, since the broiler can burn food quickly.
- Remove from heat and allow to cool 10 minutes before serving.