Warmly spiced chickpeas, tangy chimichurri, and roasted acorn squash fill this recipe with an sudden—however scrumptious—mixture of flavors.
Yearly in November, I wish to share no less than one vegetarian essential dish recipe. I discover that Thanksgiving hosts usually wish to have a particular choice for vegetarians at their desk, particularly in the event that they’re newer to the household. However what individuals don’t know is that, for essentially the most half, herbivores are often glad filling up on sides like stuffing, mashed potatoes, and roasted veggies. I definitely am!
So this yr, I’m bringing again a “essential 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 get pleasure from.
One more reason I like this recipe? All of the elements can be found at ALDI!
For those who’re an ALDI fan like me, that it’s a straightforward 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 all the things you want for a memorable vacation meal.
The best way to Make This Recipe
You will discover the whole recipe with measurements on the backside of this put up, 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, lower every half in half once more to kind quarters. Roast the quarters lower facet up at 450°F till the squash is tender and the sides are browned.
- Why such a excessive oven temp? It helps the sides 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 principle elements 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 sit down on high of the chickpea filling.
Then, begin the chickpeas. You’ll sauté the chickpeas with yellow onion and braise them in a little bit 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 Pleasure 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 prepare dinner them.
If you’re able to serve, fill the squash quarters with the chickpeas and high them with the chimichurri. Garnish with contemporary cilantro, pepitas, and beneficiant drizzles of lemony yogurt. I additionally love a couple of crimson 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 in your vacation meal! You possibly can prep all these parts 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 accordance with the recipe, and revel in!
Extra Vacation Recipes to Strive
Spherical out your Thanksgiving menu with these different vacation dishes:
Completely satisfied Thanksgiving, buddies!
Acorn Squash with Chickpeas and Chimichurri
Serves 4 as a essential, 8 as a facet
This recipe is a superb one to function a vegetarian vacation essential or facet dish. Skip the lemon yogurt to make it vegan.
- 2 acorn squashes, seeded and quartered lengthwise
- Merely Nature Natural Additional-Virgin Olive Oil, for drizzling
- Sea salt and freshly floor black pepper
Chimichurri (makes further)
Chickpeas
- 2 teaspoons Merely Nature Natural Additional-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 Pleasure Chickpeas, drained and rinsed
- ⅓ cup Merely Nature Natural Vegetable Broth
- Sea salt and freshly floor black pepper
- 2 teaspoons contemporary lemon juice
- ¼ cup finely chopped cilantro
Lemon Yogurt (non-compulsory)
- ½ cup Pleasant Farms Plain Greek Yogurt
- 1 teaspoon contemporary lemon juice
- 1 teaspoon Merely Nature Natural Additional-Virgin Olive Oil
- ¼ teaspoon sea salt
Stop your display from going darkish
-
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, lower facet up, for 35 to 40 minutes, or till tender and browned across the edges.
-
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 crimson 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.
-
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 prepare 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.
-
Make the lemon yogurt: In a small bowl, stir collectively the yogurt, lemon juice, olive oil, and salt.
-
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.
*Notice: if you happen to use uncooked pepitas, add 1/4 to 1/2 teaspoon sea salt to the chimichurri.
Particular due to ALDI for partnering on this put up!
