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Roasted Butternut Squash and Sage Chickpea Stew plated

Roasted Butternut Squash and Sage Chickpea Stew

A hearty autumn stew featuring roasted butternut squash, sage-infused chickpeas, and a rich spiced tomato broth. This vegan dish combines roasting and simmering techniques to highlight seasonal flavors and plant-based proteins, perfect for cozy dinners.

Modern Americanmedium60 mins

Overview

This Roasted Butternut Squash and Sage Chickpea Stew is a comforting, nutrient-dense vegan dish that brings together autumnal flavors in a warm, spiced tomato broth. Roasting the butternut squash and sage-infused chickpeas enhances their natural sweetness and earthiness, making this stew perfect for a cozy dinner or meal prep throughout the week.

Why you’ll love it

  • Rich, layered flavors from roasting and warming spices.
  • Plant-based protein from chickpeas keeps you full and satisfied.
  • Gluten-free and vegan — suited for a variety of dietary needs.
  • Easy to prepare with simple steps.

Ingredient notes

Butternut squash: Choose firm, medium-sized squash for roasting; peeling before roasting reduces cooking time.

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Chickpeas: Use canned chickpeas for convenience, rinsed well, or home-cooked chickpeas if preferred.

Fresh sage: Fresh leaves adds vibrant aroma; dry can substitute but reduce quantity.

Spices: Smoked paprika and cumin add warmth; adjust to taste.

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Step-by-step

  1. Preheat oven and roast the cubed butternut squash tossed with olive oil, salt, pepper, and chopped fresh sage leaves until tender and caramelized.
  2. Toss rinsed chickpeas with olive oil, smoked paprika, salt, pepper, and sage; roast until golden and slightly crisp.
  3. In a large pot, sauté onion and garlic until translucent and fragrant.
  4. Add diced canned tomatoes, cumin, vegetable broth, and simmer briefly to develop flavor.
  5. Combine roasted squash and chickpeas into the pot, simmer to meld flavors and heat through.
  6. Season stew to taste with salt, pepper, and a splash of lemon juice to brighten.

Serving & storage

Serve warm, garnished with fresh sage leaves or chopped parsley. This stew pairs well with crusty gluten-free bread or over cooked grains like quinoa.

Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.

For longer storage, freeze in suitable containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Chef tips

  • Peel the butternut squash before roasting for even cooking; if short on time, you can roast unpeeled but it takes longer.
  • Rinsing canned chickpeas reduces sodium and improves texture.
  • Add a pinch of cayenne pepper for more heat if desired.
  • This stew thickens as it cools, add a splash of broth or water when reheating if needed.

Ingredients

  • 900 gbutternut squash, peeled and cubed (about 2x2 cm pieces)
  • 1 tbspolive oil, plus extra for roasting chickpeas
  • 1 tspsalt, divided
  • ½ tspfreshly ground black pepper, divided
  • 15 gfresh sage leaves, roughly chopped
  • 400 gcanned chickpeas, drained and rinsed
  • 1 mediumyellow onion, finely diced
  • 3 clovesgarlic, minced
  • 400 gcanned diced tomatoes
  • 1 tspground cumin
  • 1 tspsmoked paprika
  • 500 mlvegetable broth (low sodium)
  • 1 tbspfresh lemon juice, steamed or fresh

Equipment

  • oven
  • large roasting tray
  • large pot or Dutch oven
  • wooden spoon
  • knife
  • cutting board
  • measuring spoons
  • can opener

Nutrition per serving

  • Calories320
  • Protein12 g
  • Carbs45 g
  • Fat7 g

Step-by-step

  1. Step 1

    Preheat the oven to 220°C (425°F). Toss the cubed butternut squash with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and half of the chopped sage leaves. Spread evenly on a large roasting tray.

  2. Step 2

    In a bowl, toss the rinsed chickpeas with 1 teaspoon olive oil, smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper, and the remaining sage. Spread onto a second roasting tray.

  3. Step 3

    Place both trays in the oven. Roast the squash for 25-30 minutes, turning halfway, until tender and caramelized. Roast the chickpeas for 20-25 minutes until golden and slightly crisp.

  4. Step 4

    While roasting, heat a large pot over medium heat. Add a splash of olive oil and sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.

  5. Step 5

    Add the diced tomatoes, cumin, and vegetable broth to the pot. Stir well and bring to a simmer. Let cook gently for 10 minutes to develop flavor.

  6. Step 6

    Add the roasted butternut squash and chickpeas to the pot. Stir to combine and simmer for another 5-10 minutes to meld flavors.

  7. Step 7

    Taste and adjust seasoning with salt, pepper, and stir in fresh lemon juice to brighten the stew before serving.

Tags

Stews & SoupsModern American
VeganGluten-FreeAutumn Seasonal