Creamy Polenta with Butternut Squash and Chickpeas

This Creamy Polenta with Butternut Squash and Chickpeas is a hearty, nutritious vegan dish that balances creamy and crunchy textures with rich fall flavors. The combination of roasted squash, protein-packed chickpeas, and creamy polenta makes this a comforting and satisfying meal that’s both simple and wholesome.

Prep Time10

Cook Time45

Servings: servings

Calories: 469kcal

Ingredients

1 cup polenta
4 cups vegetable broth
15 oz chickpeas (drained and rinsed)
2 cups butternut squash (cubed)
½ cup coconut milk (or other plant-based milk)
2 tablespoons nutritional yeast
1 tablespoon olive oil (optional for roasting)
1 teaspoon smoked paprika
1 teaspoon ground cumin
salt and pepper to taste
fresh parsley for garnish (optional)

Instructions

Cook the Polenta:

In a large pot, bring the vegetable broth to a boil.
Gradually whisk in the polenta, reducing the heat to low.
Stir continuously for about 15-20 minutes until the polenta thickens and becomes creamy. Add coconut milk for extra creaminess and stir in nutritional yeast if using. Season with salt and pepper to taste.

Roast the Butternut Squash and Chickpeas:

Preheat your oven to 400°F (200°C).
Toss the butternut squash cubes and chickpeas with olive oil (if using), smoked paprika, cumin, salt, and pepper.
Spread them out on a baking sheet and roast for 20-25 minutes, until the squash is tender and the chickpeas are golden and slightly crispy.

Assemble the Dish:

Divide the creamy polenta into bowls and top with roasted butternut squash and chickpeas.
Garnish with fresh parsley and an extra drizzle of olive oil or coconut milk if desired.

Nutrition