Warmly spiced chickpeas, tangy chimichurri, and roasted acorn squash fill this recipe with an surprising—however scrumptious—mixture of flavors.
Yearly in November, I wish to share a minimum of one vegetarian primary dish recipe. I discover that Thanksgiving hosts typically wish to have a particular choice for vegetarians at their desk, particularly in the event that they’re newer to the household. However what folks don’t know is that, for essentially the most half, herbivores are normally blissful filling up on sides like stuffing, mashed potatoes, and roasted veggies. I definitely am!
So this 12 months, I’m bringing again a “primary dish” that may double as a facet dish: acorn squash with chickpeas and chimichurri. I stuff roasted acorn squash quarters with warmly spiced chickpeas and high them with a tangy herb sauce. It’s a scrumptious dish with unexpectedly vibrant flavors that everybody can take pleasure in.
Another excuse I really like this recipe? All of the components can be found at ALDI!
If you happen to’re an ALDI fan like me, you already know that it’s a simple and inexpensive place to buy a giant household meal like Thanksgiving dinner. This recipe makes it a one-stop store! Throw some potatoes and Brussels sprouts into your cart too, and also you’ll have the whole lot you want for a memorable vacation meal.
Find out how to Make This Recipe
You’ll find the entire recipe with measurements on the backside of this publish, however for now, right here’s a step-by-step overview of the way it goes.
First, roast the acorn squash. Slice the squash in half lengthwise and scoop out the seeds. Then, reduce every half in half once more to kind quarters. Roast the quarters reduce facet up at 450°F till the squash is tender and the perimeters are browned.
- Why such a excessive oven temp? It helps the perimeters of the squash brown up properly for this recipe!
Whereas the squash roasts, make the herb sauce. I’m calling it a chimichurri, however to be sincere, that’s a little bit of a misnomer. The primary components in conventional chimichurri are oil, vinegar, parsley, and oregano. In contrast, this sauce stars cilantro and lemon juice. I additionally add pepitas, which give the sauce a pleasant nutty taste and make it thick sufficient to take a seat on high of the chickpea filling.
Then, begin the chickpeas. You’ll sauté the chickpeas with yellow onion and braise them in just a little vegetable broth seasoned with lemon, cumin, and a contact of cinnamon. I do know, it feels like an odd mixture, however it actually works! The pinch of cinnamon brings out the candy taste of the acorn squash.
- Ingredient tip: ALDI’s Dakota’s Satisfaction chickpeas are my favourite canned chickpeas of all time! They’ve a firmer al dente chunk than different manufacturers, which signifies that they maintain their form properly as you cook dinner them.
If you’re able to serve, fill the squash quarters with the chickpeas and high them with the chimichurri. Garnish with recent cilantro, pepitas, and beneficiant drizzles of lemony yogurt. I additionally love a couple of pink pepper flakes right here for a contact of warmth!
- Tip: You possibly can skip the lemon yogurt sauce to make this recipe vegan, or high the squash with drizzles of my cashew cream.
Get Forward
This acorn squash dish is a superb one to make forward on your vacation meal! You possibly can prep all these elements as much as 2 days upfront:
- Roasted squash
- Braised chickpeas
- Chimichurri
- Lemon yogurt
Retailer them in separate containers within the fridge till the day of your meal. Earlier than serving,
- Reheat the chickpeas within the microwave or on the range.
- Reheat the squash within the microwave or a 350°F oven.
Assemble in keeping with the recipe, and luxuriate in!
Extra Vacation Recipes to Attempt
Spherical out your Thanksgiving menu with these different vacation dishes:
Blissful Thanksgiving, pals!
Acorn Squash with Chickpeas and Chimichurri
Serves 4 as a primary, 8 as a facet
This recipe is a superb one to function a vegetarian vacation primary or facet dish. Skip the lemon yogurt to make it vegan.
- 2 acorn squashes, seeded and quartered lengthwise
- Merely Nature Natural Further-Virgin Olive Oil, for drizzling
- Sea salt and freshly floor black pepper
Chimichurri (makes additional)
Chickpeas
- 2 teaspoons Merely Nature Natural Further-Virgin Olive Oil
- ½ cup chopped yellow onion
- 2 garlic cloves, minced
- ½ teaspoon Merely Nature Natural Floor Cumin
- Pinch Merely Nature Natural Floor Cinnamon
- 1 (14-ounce) can Dakota’s Satisfaction Chickpeas, drained and rinsed
- ⅓ cup Merely Nature Natural Vegetable Broth
- Sea salt and freshly floor black pepper
- 2 teaspoons recent lemon juice
- ¼ cup finely chopped cilantro
Lemon Yogurt (elective)
- ½ cup Pleasant Farms Plain Greek Yogurt
- 1 teaspoon recent lemon juice
- 1 teaspoon Merely Nature Natural Further-Virgin Olive Oil
- ¼ teaspoon sea salt
Forestall your display from going darkish
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Preheat oven to 450°F and line a baking sheet with parchment paper. Drizzle the squash with olive oil and sprinkle with salt and pepper. Roast, reduce facet up, for 35 to 40 minutes, or till tender and browned across the edges.
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Make the chimichurri: Place the pepitas in a meals processor and course of till finely floor. Switch to a small bowl and blend within the pink pepper flakes, garlic, cilantro, and a number of other grinds of pepper. Add the lemon juice, olive oil, and maple syrup and stir till mixed. Put aside.
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Put together the chickpeas: Warmth the olive oil in a medium nonstick skillet over medium warmth. Add the onion and a pinch of salt and cook dinner till comfortable, 5 to eight minutes, till browned, turning down the warmth as wanted. Flip the warmth to low and add the garlic, cumin, cinnamon, and chickpeas. Stir to coat, then add the broth, ¼ teaspoon salt, and a number of other grinds of pepper and simmer for five minutes. Take away from the warmth and stir within the lemon juice. Put aside for a couple of minutes to permit the combination to thicken barely. Stir within the cilantro simply earlier than assembling the dish.
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Make the lemon yogurt: In a small bowl, stir collectively the yogurt, lemon juice, olive oil, and salt.
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Place the squash quarters on a platter and high with the chickpeas and chimichurri. Garnish with cilantro and pepitas and high with the lemon yogurt.
*Be aware: when you use uncooked pepitas, add 1/4 to 1/2 teaspoon sea salt to the chimichurri.
Particular due to ALDI for partnering on this publish!
