Slow Cooker Butternut Squash and Chickpea Pasta
This post is sponsored by USA Pulses and Pulse Canada. As always, all opinions are my own.
This is like all the cozy happy feelings of fall wrapped up into a warm and creamy bowl of delicious pasta! I love using my slow cooker to help me make delicious pasta dishes and this Chickpea and Butternut Squash version is no exception! Last week we chatted about getting out of our comfort zone and making some new recipes and I’m pretty sure I’ve discovered one of our newest favorites. Utilizing the slow cooker for making up a small batch of chickpeas and then adding to that some flavorful butternut squash helps to make a nutritious meal that is perfect for those crisp and cool evenings, even the busy ones.
If you haven’t cooked with chickpeas before, I can’t recommend them enough. For those days when you want something a little different or you want to have a meatless meal, chickpeas are the perfect option. They are filling, satisfying and packed with protein. Like we talked about the other day, opening up your cooking options by using pulses gives you such a wide variety of options for trying out new meals by using dry peas, lentils, beans and of course chickpeas! A great way to add delicious flavor and protein to your dish!
I love using my slow cooker for dry beans and peas because it makes it so simple to do everything in one pot. You can add the beans to the pot of your slow cooker and cover with water and let soak overnight so that they are ready to start cooking in the morning. Or if you have a multi-cooker with a boil function, you can also do the quick-soak option. Either way, once your beans are soaked, you are ready to add the squash and start the slow cooking process.
You can cut up your own squash, or cheat a little and buy pre-cubed from the produce section or even the frozen cubes. I used frozen to make it as easy as possible!
A simple blend of seasonings you likely have on hand along with a little veggie broth and that’s all it takes to get you started on your way to the ultimate fall comfort food meal.
Slow Cooker Butternut Squash and Chickpea Pasta
SaveIngredients
- 1 cup dry chickpeas
- 3 cups cubed butternut squash 1 small squash or about 10-12 oz pre-cubed
- 2 1/2 cups vegetable broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried dried sage
- 1 teaspoon salt
- 1 cup heavy cream
- 12 oz pasta noodles I used Ditalini
- Asiago cheese optional for serving
- Fresh basil optional for serving
Instructions
- Add chickpeas to slow cooker pot and cover with water. Don't turn it on, rather let it soak overnight and then drain in the morning
- Add cubed butternut squash to soaked and drained chickpeas
- Add broth and seasonings and cover and cook on high for 3-4 hours or low for 6-8 until chickpeas are tender
- Stir well to break down squash and it will become smooth
- Add cream and stir until well combined
- Boil pasta noodles according to package directions (however, reduce cooking time by 3-4 minutes)
- Drain pasta and add to slow cooker
- Return slow cooker to high heat for about 20 minutes or until pasta is finished cooking and sauce has thickened
- Serve with shredded asiago cheese and fresh basil or as desired
Notes
Did you know that 2016 is the International Year of Pulses? Take the Pulse Pledge with me and let’s promise each other to stay out of our cooking ruts and to create lots of new recipes using all the varieties of pulses!
I am rating this based on actually having made the recipe, not based on my feelings about how it looks or sounds. Why people are compelled to do this is beyond me.
I decided to make this because I had a butternut squash I needed to use. I am not a big fan of butternut squash, and I thought this sounded like something I might not like, so I had low expectations. I was so pleasantly surprised. This was delicious!
I used canned chick peas, so I obviously skipped the soaking step. Because I started it too late, I cooked on high, but I think it would be best cooking on low. The butternut squash was taking longer to break apart and I was smashing it up against the wall of the cooker. When I make this again, I am going to just use my immersion blender to get it good and creamy.
This was so easy to put together and made a great meal. The reason I am not giving it 5 stars is that I found it needing a bit more flavor. While the garlic and onion powder are part of what makes this easy to throw together, I think using sauteed onion and garlic would give it greater flavor. I also think cheese, whether asiago, parmesan, cheddar, is a game changer. Next time I am going to try a combo and add lots of it.
I am looking forward to using this as a base recipe and working on finding the right combination of additional flavors.
P.S. the reviewer that used cashew sauce and said it was a clump of pasta, is not at all what I experienced. The leftovers did thicken up, but I had reserved some of the chickpea water as well as some pasta water, and added some to thin it out a little before I put it in the fridge, as I assumed the pasta would continue to absorb liquid. Otherwise, it had a similar texture as mac and cheese, just a little thinner.
Thank you for your thoughtful review! I’m so glad you gave the recipe a shot despite your initial hesitation and that it turned out to be a pleasant surprise. Using an immersion blender sounds like a great idea for achieving that creamy texture more easily.
I love your idea of sautéing fresh garlic and onion for an extra depth of flavor—definitely a great way to enhance it! And yes, cheese can be a total game changer if you’re looking for a richer, more indulgent twist. A mix of asiago, parmesan, and cheddar sounds like a delicious upgrade.
Appreciate you sharing your adjustments and experience with the leftovers, too! It’s always helpful to hear how different methods work for others. Hope you have fun experimenting with the flavors next time! 😊
I tried this with cashew sauce. The flavor was very good, and I appreciate a meal that accommodates my dairy free hubs and our best friends who are vegetarians. The texture surprised me a bit though. Kind of a clump o’ pasta. Perhaps because of the cashew sauce? Maybe I cooked it too long? It made me wonder if cooking the pasta completely on the stove and just using the mixture as a sauce instead of cooking it all together in the crock pot would help. Thoughts? It is so healthy and a nice fit for our gang. This will be in our new rotation.
I’d like to also test this in the pressure cooker, as I think pasta tends to do well that way too! It might be another really good option for this recipe!
This looks yummy! Is it possible to use canned garbanzo beans? Would using them eliminate the need for soaking them? If so, I assume it’s best to drain and rinse the canned version…
yes, I think that’s what I would do. No soaking and reduce the cooking time.
This sounds delicious! I have made potato focaccia, but never one with squash. Yum, look at it’s beautiful colour.
Hi – what is your suggestion for making this dairy-free (I eat an all-plant based diet – vegan). Thanks for any suggestions. This looks delicious and I have a squash just waiting from my nephew’s garden!
Lori
Hi Lori! I think you could sub coconut milk or cashew milk and just leave out the cheese. Be sure to let me know if you give it a try!!