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5.0 from 27 votes

Acorn Squash with Chickpeas and Chimichurri

This recipe is a great one to serve as a vegetarian holiday main or side dish. Skip the lemon yogurt to make it vegan.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 as a main, 8 as a side
Course: Side Dish , Main Course

Ingredients

  • 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)
  • ½ cup Southern Grove Pepitas Roasted with Salt plus more for garnish* (see note)
  • 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
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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Make the lemon yogurt: In a small bowl, stir together the yogurt, lemon juice, olive oil, and salt.
  5. 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.

Notes

  • *Note: if you use raw pepitas, add 1/4 to 1/2 teaspoon sea salt to the chimichurri.