Warmly spiced chickpeas, spicy 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 major dish recipe. I discover that Thanksgiving hosts typically wish to have a particular choice for vegetarians on their desk, particularly if they’re new to the household. However what folks do not know is that, for probably the most half, herbivores are normally completely happy filling themselves with sides like stuffed, mashed potatoesand roasted greens. I definitely am!
So this yr I’ll convey again a “major dish” that may additionally function a aspect dish: Acorn squash with chickpeas and chimichurri. I stuff roasted squash quarters with seasoned chickpeas and high them with a spicy herb sauce. It is a scrumptious dish with unexpectedly shiny flavors that everybody can take pleasure in.
Another excuse I like this recipe? All components can be found in ALDI!
If you happen to’re an ALDI fan like me, you recognize it is a straightforward and reasonably priced place to buy a giant household meal like Thanksgiving dinner. This recipe makes it a one cease store! Additionally add some potatoes and Brussels sprouts to your cart and you will have the whole lot you want for a memorable Christmas meal.
Find out how to make this recipe
You’ll find the complete recipe with measurements on the finish of this submit, however for now, this is a step-by-step overview of the way it works.
First, roast the acorn squash. Minimize the squash in half lengthwise and scoop out the seeds. Then, minimize every half in half once more to type quarters. Roast quarters minimize aspect up at 450°F till squash is tender and edges are golden brown.
- Why such a excessive oven temperature? It helps the sides of the squash brown properly for this recipe!
Whereas the squash roasts, put together the herb sauce. I name it chimichurri, however to be trustworthy, it’s kind of of a misnomer. The principle components of the normal. chimichurri They’re oil, vinegar, parsley and oregano. Quite the opposite, this sauce options 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.
Subsequent, begin with the chickpeas. You’ll sauté the chickpeas with yellow onion and sauté them in somewhat 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 highlights the candy taste of acorn squash.
- Ingredient Tip: ALDI’s Dakota’s Satisfaction Chickpeas are my all-time favourite canned chickpeas! They’ve a firmer al dente chew than different manufacturers, which means they maintain their form nicely whilst you cook dinner them.
When able to serve, Fill the pumpkin quarters with the chickpeas and canopy them with the chimichurri. Garnish with contemporary cilantro, pepitas and a beneficiant drizzle of lemon yogurt. I additionally love some pink pepper flakes right here for a spicy kick!
- Recommendation: You possibly can omit the lemon yogurt sauce to make this recipe vegan, or high the squash with a splash of my cashew cream.
Get forward
This acorn squash dish is nice for making your vacation meal! You possibly can put together all of those elements as much as 2 days prematurely:
- roasted pumpkin
- Stewed 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 pumpkin within the microwave or oven at 350°F.
Assemble in accordance with recipe and luxuriate in!
Extra Christmas recipes to attempt
Full your Thanksgiving menu with these different festive dishes:
Glad Thanksgiving, mates!
Acorn Squash with Chickpeas and Chimichurri
serves 4 as major, 8 as lateral
This recipe is nice to function a major dish or vegetarian aspect dish for the vacations. Skip the lemon yogurt to make it vegan.
- 2 acorn pumpkins, seedless and quartered lengthwise
- Merely Nature Natural Additional Virgin Olive Oil, to spray
- Sea salt and freshly floor black pepper
Chimichurri (makes additional)
chickpeas
- 2 teaspoons Merely Nature Natural Additional Virgin Olive Oil
- ½ cup chopped yellow onion
- 2 garlic cloves, chopped
- ½ teaspoon Merely Nature Natural Floor Cumin
- Pinch Merely Nature Natural Floor Cinnamon
- 1 (14 ounce) can Dakota Satisfaction 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-obligatory)
- 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 screen from going darkish
-
Preheat the 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 golden brown on the sides.
-
Make the chimichurri: Place the seeds 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 few floor 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 cook dinner till tender, 5 to eight minutes, till golden brown, reducing the warmth as crucial. Decrease the warmth and add the garlic, cumin, cinnamon and chickpeas. Stir to coat, then add the broth, ¼ teaspoon salt and a few floor pepper and simmer for five minutes. Take away from warmth and add the lemon juice. Let sit for a couple of minutes to permit the combination to thicken barely. Add the cilantro simply earlier than assembling the dish.
-
Make the lemon yogurt: In a small bowl, whisk collectively the yogurt, lemon juice, olive oil, and salt.
-
Place the pumpkin quarters on a plate and high with the chickpeas and chimichurri. Garnish with cilantro and seeds and canopy with lemon yogurt.
*Be aware: If utilizing uncooked pepitas, add 1/4 to 1/2 teaspoon sea salt to the chimichurri.
particular because of ALDI For collaborating on this publication!
