All of the anticipation of the holidays is lifted and we’re left looking around wondering…what’s next, 2018?
Well, I’ll tell you what’s next.
On Instagram I polled you guys on what you wanted posted this week and I was secretly happy to see that 1-Pan Meal won!
I created this 1-Pan Butternut Bake recently when Dan was out for a guy’s night for the evening.
Naturally, I took an excessively long shower, put on a facemark, poured a glass of kombucha, and went about chopping veggies for dinner.
It was so good that I deemed it my go-to solo-lady cozy dinner.
The mixture is so simple– requiring only three whole foods on your sheet pan with a no-fuss seasoning!
Confession: I’m a big eyeball spicer now.
Sometimes I have trouble writing out the recipes I create because “three shakes of the shaker” isn’t exactly a technically accepted measurement quantity.
However you measure, a simple mixture of garlic and thyme is all it takes to season this green bean, chickpea, and butternut combination.
Add a little Himalayan sea salt and black pepper to taste and you’re good to go!
I like to cut off the “neck” of the butternut squash and use it as the portion for this recipe.
The elongated trunk is usually the perfect amount for the dish and allows you to save your butternut “bulge” for another use.
(Pssst. You heard it here first…I’m planning on sharing a “Butternut Bowl” post soon…so keep your butternut “bowls” and stay tuned!)
Enjoy this 1-Pan Butternut Bake anytime you need some cozy plant-based comfort without a fussy recipe.
It’s perfect to make for solo meal prep or for a single family-sized meal.
You can enjoy it as is right off the pan, or dress it up on your plate with some fresh additions.
I love mine with a handful of arugula and a big dollop of hummus for dipping.
Oh, and a squeeze of fresh lemon goes a long way here, too!
If you’re looking for a little extra protein, trying serving it over quinoa or your favorite grain.
If you make this 1-Pan Butternut Bake let me know!
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me!
For more one-pan meals, check out my 1-Pan Delicata Chickpea Bake with Almond Butter “Gravy”, 1-Pan Chickpea Ratatouille, 1-Pan Paprika Spiced Summer Veg & Chickpeas, and Roasted Sweet Potatoes, Brussel Sprouts, & Chickpeas (“My Favorite Tray Dinner”).
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
- 1 15 oz. can chickpeas, drained and rinsed
- 1 lb green beans, trimmed and roughly chopped
- long neck of one butternut squash*, peeled and diced (~3 cups diced)
- avocado oil spray (optional)
- ¼ tsp garlic powder
- ½ tsp dried thyme
- Himalayan sea salt, to taste
- Black pepper, to taste
- Optional for serving: arugula, hummus, quinoa
- Preheat oven to 400 degree F and line a large baking sheet with parchment paper.
- Add the chickpeas, green beans, and butternut squash to the pan and spread in an even layer. Spray with optional avocado oil spray and season with garlic powder, dried thyme, Himalayan sea salt, and black pepper. Toss with your hands gently to coat and then spread the veggies back into an even layer.
- Add the pan to the oven and bake for 25-30 minutes, until butternut squash is tender and chickpeas are crispy.
- Remove from the oven, allow to cool slightly, then serve with a handful of arugula and your favorite hummus. Add quinoa for extra protein, if desired.
- Store leftover Butternut Bake in the fridge for 3-5 days.