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 not less than one vegetarian primary dish recipe. I discover that Thanksgiving hosts usually prefer to have a particular possibility 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 often blissful filling up on sides like stuffing, mashed potatoes, and roasted veggies. I actually am!
So this 12 months, I’m bringing again a “primary 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 prime them with a tangy herb sauce. It’s a scrumptious dish with unexpectedly vibrant flavors that everybody can take pleasure in.
Another excuse I like this recipe? All of the elements can be found at ALDI!
If you happen to’re an ALDI fan like me, you realize that it’s a simple and reasonably priced place to buy an enormous 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.
The best way to Make This Recipe
You could find the entire 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 type quarters. Roast the quarters lower 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 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 take a seat on prime 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 appears like an odd mixture, but it surely actually works! The pinch of cinnamon brings out the candy taste of the acorn squash.
- Ingredient tip: ALDI’s Dakota’s Delight 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 prime 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’ll be able to skip the lemon yogurt sauce to make this recipe vegan, or prime the squash with drizzles of my cashew cream.
Get Forward
This acorn squash dish is a good one to make forward to your vacation meal! You’ll be able to prep all these parts as much as 2 days prematurely:
- 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 Strive
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 aspect
This recipe is a good one to function a vegetarian vacation primary or aspect 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 Delight 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 (non-compulsory)
- 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
Stop 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, lower 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 pink 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 gentle, 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 prime with the chickpeas and chimichurri. Garnish with cilantro and pepitas and prime with the lemon yogurt.
*Word: in the event you 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!
