Chickpea and Butternut Squash Casserole with Scone Topping
A warming vegetarian casserole featuring roasted squash and chickpeas, finished with a homemade potato scone crust.
Estimated Nutrition
Calories
518.4
kcal / serving
3110.4 kcal total
Carbs
47.5g
per serving
285.2 g total
Fat
33.1g
per serving
198.5 g total
Protein
9.1g
per serving
54.8 g total
Cook Time
30
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
100
g
Dairy
LegumesPulses
400
g
Chickpeas
canned, drained
Liquids
30
ml
White Wine
splash
NutsSeeds
2
clove
Garlic
sliced
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
tbsp
Tarragon
chopped, fresh
OilsFats
2
tbsp
Vegetables
200
g
Butternut Squash
cut into cubes
1
piece
Onion
sliced
2
piece
Leek
cut into large pieces
500
g
Potato
cut into small pieces
Method
1
2
3
4
5
6
7
8
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11