Rosemary Squash, Chickpea and Mushroom Casserole Bake

November 15, 2020 Cheryl Telfer

Squash

LatteEating seasonally is a great way to allow you body to adjust to external change. In the Northern Hemisphere, Winter means the temperature changing from cooler to extremely cold weather. When this happens, the energy around us and within us, is contracting, and nature is shedding away the old to allow for the new that comes in Spring.

In traditional Chinese medicine, this time of year very much falls into the feminine patterns of yin, instead of the masculine energy of yang. It’s a time of just being, as opposed to doing. Winter means being reflective and even creative, especially in the kitchen. The short days, and the cold long nights, mean that I naturally retreat to the kitchen, as it’s the warmest place in the house. For us all here in the UK currently, staying in is the new going out, as the country is enduring yet another lockdown. The upside to this, for many of us, is that a window of opportunity has opened-up for trying something new. This could be a slow-cooked ragu, a blackberry pie, or a healthy, hearty rosemary squash casserole bake; filled with the most flavorful mushrooms, nutrient-rich chickpeas, green beans and kale, that will warm you up from the inside.
Latte
This dish is one of my most favorite casseroles to bake, simply because it caters to everyone. Whether you are plant-based, vegan, or a meat-eater who is looking for maximum flavor whilst eating plant-based ingredients; then this provides exactly that richness and those festive flavors that are often associated with Thanksgiving, or the traditional Christmas meal.

I use acorn squash as it is the perfect transitional root vegetable and it is still having ‘a moment’ during the tail-end of Autumn, into the beginning of Winter. It also holds up well in a bake, just as potato or pasta would. The timely thyme, which is grown all year round, and the in-season rosemary, both add to this casserole’s festive feels.

Nourishing yourself this Winter, to protect your body from seasonal change and keep your immunity strong, is a lot easier with delicious and healthy, slow-cooked, vegetable-packed casseroles like this one. 

Eating seasonally is a great way to allow you body to adjust to external change. In the Northern Hemisphere, Winter means the temperature changing from cooler to extremely cold weather. When this happens, the energy around us and within us, is contracting, and nature is shedding away the old to allow for the new that comes in Spring.

In traditional Chinese medicine, this time of year very much falls into the feminine patterns of yin, instead of the masculine energy of yang. It’s a time of just being, as opposed to doing. Winter means being reflective and even creative, especially in the kitchen. The short days, and the cold long nights, mean that I naturally retreat to the kitchen, as it’s the warmest place in the house. For us all here in the UK currently, staying in is the new going out, as the country is enduring yet another lockdown. The upside to this, for many of us, is that a window of opportunity has opened-up for trying something new. This could be a slow-cooked ragu, a blackberry pie, or a healthy, hearty rosemary squash casserole bake; filled with the most flavorful mushrooms, nutrient-rich chickpeas, green beans and kale, that will warm you up from the inside.

This dish is one of my most favorite casseroles to bake, simply because it caters to everyone. Whether you are plant-based, vegan, or a meat-eater who is looking for maximum flavor whilst eating plant-based ingredients; then this provides exactly that richness and those festive flavors that are often associated with Thanksgiving, or the traditional Christmas meal.

I use acorn squash as it is the perfect transitional root vegetable and it is still having ‘a moment’ during the tail-end of Autumn, into the beginning of Winter. It also holds up well in a bake, just as potato or pasta would. The timely thyme, which is grown all year round, and the in-season rosemary, both add to this casserole’s festive feels.

Nourishing yourself this Winter, to protect your body from seasonal change and keep your immunity strong, is a lot easier with delicious and healthy, slow-cooked, vegetable-packed casseroles like this one. 

Squash and Mushrooms
Rosemary Squash, Chickpea and Mushroom Casserole Bake


Ingredients:

  • ¼ large acorn squash, deseeded and cut into 10 x half-slices
  • 12 Chestnut mushrooms
  • ½ medium red onion
  • 12 green beans
  • ½ cup of Spinach (half a large bag)
  • 4 garlic cloves
  • 1 can chickpeas drained
  • 1 vegetable stock cube
  • ½ tbsp corn starch
  • 500ml of hot water
  • ½ tbsp dried rosemary
  • ½ tbsp dried thyme
  • 1 tsp dried coriander powder
  • 1 tsp dried parsley
  • Sea Salt and black pepper to season
  • 2 fresh rosemary springs (for topping)
  • Extra virgin olive oil
Method:
  1. Carefully cut the acorn squash into four quarters (you can use butternut squash too). De-seed and then slice one of the bottom halves into 10 crescent shapes, about ½ inch thick. Put to the side.
    2. Slice the mushrooms lengthways, into 3 parts. Peel and then roughly chop the onions, crush the garlic, and chop the stalk off the green beans, cutting each bean into 3 pieces.
    3. To a large frying pan, on medium-high heat, add a generous drizzle of olive oil (roughly 2 tbsps) and then sauté the onions until they soften. At that point, add the mushrooms and a pinch of salt (1 tsp). When the mushrooms soften, add the garlic, dried rosemary, thyme, parsley, coriander powder and some black pepper. Sauté together and when the mushrooms release their water, add the green beans. Let these also soften slightly and then add the washed spinach. Let the spinach start to wilt and then you can add in the drained chickpeas, together with another pinch of salt.
    4. Mix together the stock cube and the cornstarch with the hot water, making sure they are both dissolved. Then add to the pan once the chickpeas go in.
    5. Let the stew cook for a further 5 mins, before adding it to a medium casserole dish (around 2.1 ltrs)
    6. Top the stew with the squash crescents, in a kind of circular pattern. Drizzle and coat with a little olive oil and some flaky or regular sea salt.
    7. Add a few large sprigs of fresh rosemary and then bake for 45 mins (220°C or 425°F). For the first 20 mins use a lid or foil to cover, and then remove it so the squash gets crispy.
    8. Allow to cool before serving, so that the stew has time to thicken a bit. 

Copyright Cheryl Telfer 2020
hello@cheryltelfer.com, cheryltelfer.com 

What to Read Next

Rosemary Squash, Chickpea and Mushroom Casserole Bake

Rosemary Squash, Chickpea and Mushroom Casserole Bake

Eating seasonally is a great way to allow you body to adjust to external change. In the Northern Hemisphere, Winter means the temperature changing from cooler to extremely cold weather....

Read more
Five Nail Conditions—And What They Say About Our Health

Five Nail Conditions—And What They Say About Our Health

When most of us think of nails, we think of picking a manicure color. But to doctors, the nails can reveal tons about our internal health. We spoke to a...

Read more
Healthy Keto by Rosemary Ferguson

Healthy Keto by Rosemary Ferguson

High fat, low carb - NourishAlso known as the Keto diet, it is based on 3 main principles: high fat, low carb, and moderate protein intake. The point is not...

Read more