Butternut Squash & Chickpea Bake with green beans in an easy garlic and thyme seasoning. Perfect for meal prep and easy weeknight dinners.

TGIT, friends.

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 Butternut Squash & Chickpea 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!

What You Need to Make Butternut Squash & Chickpea Bake

Here’s what you need:

chickpeas
green beans
butternut squash
avocado oil
garlic powder
dried thyme
Himalayan sea salt
Black pepper

That’s it!

How to Prepare Butternut Squash

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!)

How to Make Butternut Squash & Chickpea Bake

First, preheat oven to 400°F and line a large baking sheet with parchment paper.

Add the chickpeas, green beans, and butternut squash to the pan.

Spray them with optional avocado oil spray and season them with garlic powder, dried thyme, Himalayan sea salt, and black pepper.

Toss the vegetables with your hands to coat them in the oil and seasonings and then spread them in an even layer.

Transfer the pan to the oven and bake the vegetables for 25-30 minutes, or until the butternut squash is tender and the chickpeas are crispy.

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 squash combination.

Add a little Himalayan sea salt and black pepper to taste and you’re good to go!

How to Serve Butternut Squash & Chickpea Bake

Enjoy this Butternut Squash Bake anytime you need some cozy plant-based comfort without a fussy recipe.

To serve, divide the roasted vegetables and chickpeas between plates along with a handful of arugula and your favorite hummus.

Serve with quinoa for extra protein, if you want!

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.

More Plant-Based 1-Pan Dinners

I Want to Hear From You

If you make this Butternut Squash & Chickpea Bake recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren