Warmly spiced chickpeas, tangy chimichurri, and roasted acorn squash fill this recipe with an surprising—however scrumptious—mixture of flavors.
Yearly in November, I prefer to share no less than one vegetarian fundamental dish recipe. I discover that Thanksgiving hosts typically prefer 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 normally joyful filling up on sides like stuffing, mashed potatoes, and roasted veggies. I actually am!
So this yr, I’m bringing again a “fundamental dish” that may double as a aspect 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 brilliant flavors that everybody can take pleasure in.
One more reason I like this recipe? All of the components can be found at ALDI!
Should you’re an ALDI fan like me, you understand that it’s a simple and reasonably priced 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 every thing you want for a memorable vacation meal.
Tips on how to Make This Recipe
You could find the whole 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, minimize every half in half once more to type quarters. Roast the quarters minimize aspect 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 trustworthy, that’s a little bit of a misnomer. The principle components in conventional chimichurri are oil, vinegar, parsley, and oregano. Against this, 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 bit of vegetable broth seasoned with lemon, cumin, and a contact of cinnamon. I do know, it feels like an odd mixture, nevertheless 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 chew than different manufacturers, which signifies that they maintain their form properly as you prepare dinner them.
While 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 just a few crimson pepper flakes right here for a contact of warmth!
- Tip: You may 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 may 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 response to the recipe, and revel in!
Extra Vacation Recipes to Attempt
Spherical out your Thanksgiving menu with these different vacation dishes:
Glad Thanksgiving, pals!
Acorn Squash with Chickpeas and Chimichurri
Serves 4 as a fundamental, 8 as a aspect
This recipe is a superb one to function a vegetarian vacation fundamental or aspect 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 (optionally available)
- 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
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, minimize aspect 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 crimson pepper flakes, garlic, cilantro, and several 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 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 several 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.
*Observe: if you happen to use uncooked pepitas, add 1/4 to 1/2 teaspoon sea salt to the chimichurri.
Particular because of ALDI for partnering on this publish!
