Chickpeas and Acorn Squash with Chimichurri

Introduction

Acorn Squash with Chickpeas and Chimichurri is a delightful dish that perfectly combines earthy flavors and vibrant herbs. Ideal for a nourishing meal, this recipe is packed with nutrients and is visually appealing, making it an excellent choice for both weeknight dinners and special occasions.

Detailed Ingredients with measures

For the Roasted Acorn Squash:

– 2 acorn squashes, seeded and quartered lengthwise
– Simply Nature Organic Extra-Virgin Olive Oil, for drizzling
– Sea salt and freshly ground black pepper

For the Chimichurri (makes extra):

– ½ cup Southern Grove Pepitas Roasted with Salt, plus more for garnish
– ¼ teaspoon red pepper flakes
– 1 small garlic clove, minced
– ½ cup finely chopped cilantro, plus more for garnish
– Freshly ground black pepper
– 2 tablespoons fresh lemon juice
– ⅓ cup Simply Nature Organic Extra-Virgin Olive Oil
– ¼ teaspoon Specially Selected 100% Pure Maple Syrup

For the Chickpeas:

– 2 teaspoons Simply Nature Organic Extra-Virgin Olive Oil
– ½ cup chopped yellow onion
– 2 garlic cloves, minced
– ½ teaspoon Simply Nature Organic Ground Cumin
– Pinch Simply Nature Organic Ground Cinnamon
– 1 (14-ounce) can Dakota’s Pride Chickpeas, drained and rinsed
– ⅓ cup Simply Nature Organic Vegetable Broth
– Sea salt and freshly ground black pepper
– 2 teaspoons fresh lemon juice
– ¼ cup finely chopped cilantro

For the Lemon Yogurt (optional):

– ½ cup Friendly Farms Plain Greek Yogurt
– 1 teaspoon fresh lemon juice
– 1 teaspoon Simply Nature Organic Extra-Virgin Olive Oil
– ¼ teaspoon sea salt

Prep Time

15 minutes

Cook Time

40 minutes

Total Time

55 minutes

Yield

Serves 4

Instructions

1. Roast the Acorn Squash:

– Preheat the oven to 450°F and line a baking sheet with parchment paper.
– Drizzle the squash quarters with olive oil and sprinkle with salt and pepper.
– Roast, cut side up, for 35 to 40 minutes, or until tender and browned around the edges.

2. Prepare the Chimichurri:

– Place the pepitas in a food processor and process until finely ground.
– Transfer to a small bowl and mix in the red pepper flakes, garlic, cilantro, and several grinds of black pepper.
– Add the lemon juice, olive oil, and maple syrup; stir until combined. Set aside.

3. Cook the Chickpeas:

– Heat the olive oil in a medium nonstick skillet over medium heat.
– Add the onion and a pinch of salt; cook until soft and browned, 5 to 8 minutes, adjusting the heat as needed.
– Reduce the heat to low and add the garlic, cumin, cinnamon, and chickpeas. Stir to coat.
– Add the vegetable broth, ¼ teaspoon salt, and several grinds of black pepper; simmer for 5 minutes.
– Remove from heat and stir in the lemon juice. Let the mixture thicken slightly.
– Stir in the cilantro just before assembling the dish.

4. Make the Lemon Yogurt (optional):

– In a small bowl, combine the yogurt, lemon juice, olive oil, and salt.

5. Assemble the Dish:

– Place the roasted squash quarters on a platter.
– Top with the chickpea mixture and drizzle with chimichurri.
– Garnish with additional cilantro and pepitas.
– If using, drizzle with the lemon yogurt before serving.

This dish can be prepared up to two days in advance. Store the roasted squash, chickpeas, chimichurri, and lemon yogurt separately in the refrigerator. Reheat the squash and chickpeas before assembling and serving.

Enjoy your meal!

Detailed Directions and Instructions

Roast the Acorn Squash

– Preheat the oven to 450°F and line a baking sheet with parchment paper.
– Drizzle the squash quarters with olive oil and sprinkle with salt and pepper.
– Roast, cut side up, for 35 to 40 minutes, or until tender and browned around the edges.

Prepare the Chimichurri

– Place the pepitas in a food processor and process until finely ground.
– Transfer to a small bowl and mix in the red pepper flakes, garlic, cilantro, and several grinds of black pepper.
– Add the lemon juice, olive oil, and maple syrup; stir until combined. Set aside.

Cook the Chickpeas

– Heat the olive oil in a medium nonstick skillet over medium heat.
– Add the onion and a pinch of salt; cook until soft and browned, 5 to 8 minutes, adjusting the heat as needed.
– Reduce the heat to low and add the garlic, cumin, cinnamon, and chickpeas. Stir to coat.
– Add the vegetable broth, ¼ teaspoon salt, and several grinds of black pepper; simmer for 5 minutes.
– Remove from heat and stir in the lemon juice. Let the mixture thicken slightly.
– Stir in the cilantro just before assembling the dish.

Make the Lemon Yogurt (optional)

– In a small bowl, combine the yogurt, lemon juice, olive oil, and salt.

Assemble the Dish

– Place the roasted squash quarters on a platter.
– Top with the chickpea mixture and drizzle with chimichurri.
– Garnish with additional cilantro and pepitas.
– If using, drizzle with the lemon yogurt before serving.

Notes

Preparation Ahead

This dish can be prepared up to two days in advance. Store the roasted squash, chickpeas, chimichurri, and lemon yogurt separately in the refrigerator. Reheat the squash and chickpeas before assembling and serving.

Cook techniques

Roasting Acorn Squash

Roasting enhances the natural sweetness of the acorn squash and creates a caramelized outer layer. Ensure to preheat the oven properly and use parchment paper for easy cleanup.

Making Chimichurri

Chimichurri is a vibrant herb sauce that adds a fresh flavor to dishes. Utilize a food processor to finely grind the pepitas, and mix in the remaining ingredients thoroughly to achieve a well-balanced sauce.

Cooking Chickpeas

Sautéing the onion before adding chickpeas enriches the base flavor. Cooking the chickpeas with spices and broth allows them to absorb flavors, enhancing the overall dish.

Preparing Lemon Yogurt

Combine yogurt with lemon juice, olive oil, and salt for a creamy, tangy accompaniment. This can be adjusted for consistency and flavor to suit your taste.

Assembling the Dish

Layering roasted squash with the chickpea mixture and chimichurri creates a visually appealing presentation. Garnish with additional cilantro and pepitas for extra texture and flavor contrast.

FAQ

Can I substitute acorn squash with another type of squash?

Yes, you can use butternut squash or pumpkin, although cooking times may vary.

How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to two days.

Is the chimichurri sauce spicy?

The chimichurri has a mild heat from the red pepper flakes, but you can adjust the quantity to your preference.

Can I make this recipe vegan?

Yes, the dish is already vegan as it doesn’t include any animal products.

What can I serve with this dish?

This dish pairs well with grains like quinoa or rice for a complete meal.

Conclusion

This Acorn Squash with Chickpeas and Chimichurri recipe is a delightful combination of flavors and textures, bringing together the sweetness of roasted squash, the heartiness of chickpeas, and the vibrant freshness of chimichurri. Perfect as a main dish or a side, it’s not only nutritious but also visually appealing. Enjoy the layers of taste and the nutritional benefits this dish offers!

Chickpea Salad with Lemon and Feta

A refreshing salad made with chickpeas, diced cucumbers, cherry tomatoes, red onion, feta cheese, and a lemon vinaigrette for a light meal or side dish.

Stuffed Bell Peppers with Quinoa and Black Beans

Colorful bell peppers stuffed with a mixture of quinoa, black beans, corn, and spices, topped with cheese and baked until golden.

Roasted Vegetable and Hummus Wrap

A wholesome wrap filled with roasted seasonal vegetables, creamy hummus, and fresh greens, perfect for a quick lunch or snack.

Curried Butternut Squash Soup

A comforting soup made with roasted butternut squash, coconut milk, and curry spices, finished with a swirl of yogurt for creaminess.

Sweet Potato and Kale Hash

A hearty hash featuring sweet potatoes, wilted kale, and a sprinkle of spices, perfect for breakfast or brunch, topped with a fried egg.