Warmly spiced chickpeas, tangy chimichurri, and roasted acorn squash fill this recipe with an unexpected—but delicious—combination of flavors.
Every year in November, I like to share at least one vegetarian main dish recipe. I find that Thanksgiving hosts often like to have a special option for vegetarians at their table, especially if they’re newer to the family. But what people don’t know is that, for the most part, herbivores are usually happy filling up on sides like stuffing, mashed potatoes, and roasted veggies. I certainly am!
So this year, I’m bringing back a “main dish” that can double as a side dish: acorn squash with chickpeas and chimichurri. I stuff roasted acorn squash quarters with warmly spiced chickpeas and top them with a tangy herb sauce. It’s a delicious dish with unexpectedly bright flavors that everyone can enjoy.
Another reason I love this recipe? All the ingredients are available at ALDI!
If you’re an ALDI fan like me, you know that it’s an easy and affordable place to shop for a big family meal like Thanksgiving dinner. This recipe makes it a one-stop shop! Throw some potatoes and Brussels sprouts into your cart too, and you’ll have everything you need for a memorable holiday meal.
How to Make This Recipe
You can find the complete recipe with measurements at the bottom of this post, but for now, here’s a step-by-step overview of how it goes.
First, roast the acorn squash. Slice the squash in half lengthwise and scoop out the seeds. Then, cut each half in half again to form quarters. Roast the quarters cut side up at 450°F until the squash is tender and the edges are browned.
- Why such a high oven temp? It helps the edges of the squash brown up nicely for this recipe!
While the squash roasts, make the herb sauce. I’m calling it a chimichurri, but to be honest, that’s a bit of a misnomer. The main ingredients in traditional chimichurri are oil, vinegar, parsley, and oregano. By contrast, this sauce stars cilantro and lemon juice. I also add pepitas, which give the sauce a nice nutty flavor and make it thick enough to sit on top of the chickpea filling.
Then, start the chickpeas. You’ll sauté the chickpeas with yellow onion and braise them in a little vegetable broth seasoned with lemon, cumin, and a touch of cinnamon. I know, it sounds like an odd combination, but it really works! The pinch of cinnamon brings out the sweet flavor of the acorn squash.
- Ingredient tip: ALDI’s Dakota’s Pride chickpeas are my favorite canned chickpeas of all time! They have a firmer al dente bite than other brands, which means that they hold their shape nicely as you cook them.
When you’re ready to serve, fill the squash quarters with the chickpeas and top them with the chimichurri. Garnish with fresh cilantro, pepitas, and generous drizzles of lemony yogurt. I also love a few red pepper flakes here for a touch of heat!
- Tip: You can skip the lemon yogurt sauce to make this recipe vegan, or top the squash with drizzles of my cashew cream.
Get Ahead
This acorn squash dish is a great one to make ahead for your holiday meal! You can prep all these components up to 2 days in advance:
- Roasted squash
- Braised chickpeas
- Chimichurri
- Lemon yogurt
Store them in separate containers in the fridge until the day of your meal. Before serving,
- Reheat the chickpeas in the microwave or on the stove.
- Reheat the squash in the microwave or a 350°F oven.
Assemble according to the recipe, and enjoy!
More Holiday Recipes to Try
Round out your Thanksgiving menu with these other holiday dishes:
Happy Thanksgiving, friends!
Acorn Squash with Chickpeas and Chimichurri
Serves 4 as a main, 8 as a side
This recipe is a great one to serve as a vegetarian holiday main or side dish. Skip the lemon yogurt to make it vegan.
- 2 acorn squashes, seeded and quartered lengthwise
- Simply Nature Organic Extra-Virgin Olive Oil, for drizzling
- Sea salt and freshly ground black pepper
Chimichurri (makes extra)
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
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
Prevent your screen from going dark
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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, cut side up, for 35 to 40 minutes, or until tender and browned around the edges.
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Make 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 pepper. Add the lemon juice, olive oil, and maple syrup and stir until combined. Set aside.
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Prepare the chickpeas: Heat the olive oil in a medium nonstick skillet over medium heat. Add the onion and a pinch of salt and cook until soft, 5 to 8 minutes, until browned, turning down the heat as needed. Turn the heat to low and add the garlic, cumin, cinnamon, and chickpeas. Stir to coat, then add the broth, ¼ teaspoon salt, and several grinds of pepper and simmer for 5 minutes. Remove from the heat and stir in the lemon juice. Set aside for a few minutes to allow the mixture to thicken slightly. Stir in the cilantro just before assembling the dish.
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Make the lemon yogurt: In a small bowl, stir together the yogurt, lemon juice, olive oil, and salt.
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Place the squash quarters on a platter and top with the chickpeas and chimichurri. Garnish with cilantro and pepitas and top with the lemon yogurt.
*Note: if you use raw pepitas, add 1/4 to 1/2 teaspoon sea salt to the chimichurri.
Special thanks to ALDI for partnering on this post!
