Name: Acorn Squash with Chickpeas and Chimichurri Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 acorn squashes, seeded and quartered lengthwise; Simply Nature Organic Extra-Virgin Olive Oil, for drizzling; Sea salt, to taste; Freshly ground black pepper, to taste; 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, to taste; 2 tablespoons fresh lemon juice; ⅓ cup Simply Nature Organic Extra-Virgin Olive Oil; ¼ teaspoon Specially Selected 100% Pure Maple Syrup; 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 of 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, to taste; Freshly ground black pepper, to taste; 2 teaspoons fresh lemon juice; ¼ cup finely chopped cilantro; 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

Jump to Recipe· 4.1 from 54 reviews

If you’re searching for a dish that feels like a warm hug on a plate, you absolutely must try this Acorn Squash with Chickpeas and Chimichurri Recipe. It’s vibrant, hearty, and packed with delightful textures and flavors that come together in the most satisfying way. The sweet roasted acorn squash pairs perfectly with the spicy, tangy chimichurri and savory, gently spiced chickpeas, making it a fantastic vegetarian main or a show-stopping side that everyone will rave about. Plus, the option to add creamy lemon yogurt amps up the brightness and richness, creating layers of taste that keep you coming back for more.

The image shows a white baking tray lined with parchment paper on a white marbled surface. On the tray, there are eight halves of bright orange squash with a smooth texture, the seeds and soft pulp scooped out, exposing a hollow center on each half. To the top right of the tray, there is a small clear glass container with yellow oil. In the top left and bottom right corners, two small white bowls hold green pumpkin seeds. A wooden board with fresh green cilantro lies at the bottom left, with some cilantro scattered on the white marbled surface. The scene is lit softly, highlighting the warm colors of the squash and the fresh greens. photo taken with an iphone --ar 4:5 --v 7

Ingredients You'll Need

This Acorn Squash with Chickpeas and Chimichurri Recipe relies on simple, fresh ingredients that each play an essential role in building flavor, texture, and color. From the naturally sweet acorn squash to the toasted pepitas in the chimichurri, every component is important to making this dish sing.

Acorn squash (2, quartered lengthwise): The centerpiece with its tender, sweet flesh that roasts to caramelized perfection.
Simply Nature Organic Extra-Virgin Olive Oil: Used throughout for roasting and sautéing, it adds smooth richness and depth.
Sea salt and freshly ground black pepper: Simple seasonings that bring out the best in all the ingredients.
Southern Grove Pepitas Roasted with Salt (½ cup): Adds a delightful crunch and nutty flavor to the chimichurri and as a garnish.
Red pepper flakes (¼ teaspoon): Gives the chimichurri a subtle kick of heat.
Garlic (2 cloves, minced): Provides savory warmth to both chimichurri and chickpeas.
Fresh cilantro (½ cup, finely chopped): Brightens the chimichurri and finishes the chickpea mix with fresh herbal notes.
Freshly ground black pepper: Seasoning to taste, enhancing the overall flavor balance.
Fresh lemon juice (several tablespoons total): Adds tang and brightness that lift the entire dish.
Specially Selected 100% Pure Maple Syrup (¼ teaspoon): Rounds out the chimichurri with a touch of natural sweetness.
Simply Nature Organic Ground Cumin (½ teaspoon): Introduces an earthy warmth to the chickpeas.
Simply Nature Organic Ground Cinnamon (pinch): Adds subtle depth and complexity to the chickpeas.
Dakota’s Pride Chickpeas (1 14-ounce can, drained and rinsed): The protein-packed heart of the dish.
Simply Nature Organic Vegetable Broth (⅓ cup): Helps simmer the chickpeas and meld the spices.
Friendly Farms Plain Greek Yogurt (½ cup) - optional: Creates a luscious lemon yogurt topping if you want to add a creamy counterpoint.

How to Make Acorn Squash with Chickpeas and Chimichurri Recipe

Step 1: Roast the Acorn Squash

Preheating your oven to 450°F sets the stage for beautifully roasted acorn squash. Drizzle each quarter generously with olive oil and season with sea salt and black pepper. Roast cut side up on a parchment-lined baking sheet for 35 to 40 minutes. You want the edges to be browned and caramelized, and the flesh tender enough to scoop up with a fork. This roasting process naturally sweetens the squash and develops a rich, comforting flavor that's hard to resist.

Step 2: Prepare the Chimichurri

This chimichurri is a little different, with a nutty twist thanks to roasted pepitas. Start by finely grinding the pepitas in a food processor until crumbly but not a paste. Transfer them to a bowl and stir in red pepper flakes, minced garlic, chopped cilantro, and freshly ground black pepper for a fresh, herbal punch. Then, blend in lemon juice, olive oil, and a drizzle of maple syrup. This chimichurri is bright, a touch spicy, and unexpectedly creamy from the pepitas, bringing a vibrant zing to the dish.

Step 3: Cook the Chickpeas

Heat olive oil in a skillet and soften diced onion with a pinch of salt until golden and fragrant — this shall form a delicate base. Lower the heat, add garlic, cumin, and cinnamon to jumpstart the aroma, then toss in the chickpeas and stir to coat them beautifully with the spices. Pour in vegetable broth and season with salt, then let the mixture simmer gently for about 5 minutes, allowing flavors to deepen and the broth to reduce slightly. Finish by stirring in fresh lemon juice and cilantro for brightness and freshness just before assembling your dish.

Step 4: Make the Lemon Yogurt (Optional)

If you want to add a creamy tang to your Acorn Squash with Chickpeas and Chimichurri Recipe, mix together plain Greek yogurt, fresh lemon juice, olive oil, and a pinch of sea salt in a small bowl. This lemon yogurt adds a luscious coolness that contrasts beautifully with the roasted squash and spiced chickpeas, making each bite even more delightful.

Step 5: Assemble and Serve

Arrange the roasted squash quarters on a platter, then spoon the chickpea mixture generously over each one. Drizzle with the pepita chimichurri and scatter extra chopped cilantro and pepitas for crunch and freshness. If you prepared the lemon yogurt, dot it around the plate or dollop on top for a final burst of flavor and color. This completes your wholesome, hearty, and wow-worthy Acorn Squash with Chickpeas and Chimichurri Recipe.

How to Serve Acorn Squash with Chickpeas and Chimichurri Recipe

A round metal pan with a golden-brown color holds a single layer of cooked chickpeas mixed with translucent diced onions. Resting diagonally on top of the chickpeas is a smooth, light wooden spoon with a round end. Under the pan’s handle is a crumpled beige cloth with black grid lines. To the top right of the pan on a white marbled surface sits a small glass jar filled with golden olive oil. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes can make a dish shine, and here a handful of bright cilantro leaves and toasted pepitas add contrasting textures and color. If you love a bit of extra zest, a few lemon wedges on the side invite guests to adjust the brightness to their taste. A sprinkle of flaky sea salt over the top right before serving enhances every layered flavor in this vibrant dish.

Side Dishes

This Acorn Squash with Chickpeas and Chimichurri Recipe pairs wonderfully with light, earthy sides like quinoa or a simple mixed green salad dressed with lemon vinaigrette. Roasted root vegetables or warm, crusty bread also complement it beautifully, soaking up any extra chimichurri and chickpea goodness for a complete meal.

Creative Ways to Present

For a stunning presentation, try serving the squash quarters in their skins on a rustic wooden board, scattering bright chimichurri across and around. Or make a beautiful bowl by hollowing out the roasted squash halves and stuffing them with the chickpeas and chimichurri mixture. If you’re hosting a holiday gathering, arrange the portions on a festive platter with vibrant garnishes for an impressive centerpiece everyone will admire before they dig in.

Make Ahead and Storage

Storing Leftovers

Leftover Acorn Squash with Chickpeas and Chimichurri Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Make sure to store the squash and chickpeas together to let the flavors continue to meld. Keep any lemon yogurt separate to maintain its freshness and texture.

Freezing

This dish freezes best without the lemon yogurt topping. Transfer cooled acorn squash quarters topped with chickpeas and chimichurri into a freezer-safe container or bag, and freeze for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator for best texture and flavor retention.

Reheating

Warm leftovers gently in an oven set to 350°F, covered with foil to prevent drying out, for about 15-20 minutes or until heated through. You can also reheat individual portions in the microwave, but be mindful the texture won’t be quite as luscious as freshly roasted. Add the lemon yogurt right before serving for that fresh, creamy touch.

FAQs

Can I make this Acorn Squash with Chickpeas and Chimichurri Recipe vegan?

Absolutely! Simply omit the lemon yogurt or swap it out for a plant-based yogurt alternative to keep the dish entirely vegan without losing any of its charm or flavor.

How spicy is the chimichurri in this recipe?

The chimichurri has a gentle kick from the red pepper flakes, but it’s balanced by the earthy pepitas and fresh cilantro, so it’s flavorful without being overpowering.

Can I prepare parts of this dish ahead of time?

Yes, you can roast the squash and prepare the chickpeas and chimichurri a few hours in advance. Just assemble and add any fresh garnishes or lemon yogurt right before serving to keep everything vibrant.

Is it possible to use other types of squash?

While acorn squash is ideal for its sweet, tender flesh, you can substitute delicata or kabocha squash. Just adjust roasting time accordingly to achieve perfect tenderness.

What should I serve with this dish to make a complete meal?

Adding a grain like quinoa or brown rice and a crisp green salad makes for a nutritious, well-rounded meal. For extra protein, consider topping with toasted nuts or crumbled cheese if you’re not vegan.

Final Thoughts

This Acorn Squash with Chickpeas and Chimichurri Recipe is one of those dishes that warms your soul while dazzling your taste buds. It’s simple enough for a weeknight treat but special enough for holiday gatherings. I hope you give it a try and see how these humble ingredients transform into something truly memorable that you’ll want to make again and again.

Acorn Squash with Chickpeas and Chimichurri Recipe

Ingredients You'll Need