Description

This vibrant Acorn Squash with Chickpeas and Chimichurri recipe is perfect for a vegetarian holiday main or side dish. Roasted acorn squash quarters are topped with spiced chickpeas and a zesty pepita chimichurri, finishing with an optional creamy lemon yogurt dollop for added brightness. It’s a flavorful, nutrient-rich dish that’s both hearty and refreshing. Skip the lemon yogurt to keep it vegan-friendly.

Ingredients

Acorn Squash

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

Chimichurri

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

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 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

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

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Instructions

Roast the Squash: Preheat your oven to 450°F and line a baking sheet with parchment paper. Drizzle the acorn squash quarters with olive oil and season with sea salt and freshly ground black pepper. Place the squash cut side up on the baking sheet and roast for 35 to 40 minutes, until the squash is tender and browned around the edges.
Prepare the Chimichurri: Place the roasted pepitas in a food processor and pulse until finely ground. Transfer the ground pepitas to a small bowl and mix in red pepper flakes, minced garlic, chopped cilantro, and freshly ground black pepper. Add fresh lemon juice, olive oil, and maple syrup, stirring until all the ingredients are combined. Set the chimichurri aside.
Cook the Chickpeas: Heat olive oil in a medium nonstick skillet over medium heat. Add chopped onion and a pinch of salt; cook until the onion softens and browns slightly, about 5 to 8 minutes, adjusting heat as necessary. Lower the heat and add minced garlic, ground cumin, ground cinnamon, and chickpeas, stirring to coat the chickpeas in the spices. Pour in vegetable broth, season with salt and pepper, and let simmer gently for 5 minutes. Remove from heat and stir in fresh lemon juice. Let the mixture rest for a few minutes to thicken slightly, then fold in chopped cilantro just before assembling.
Make the Lemon Yogurt (Optional): In a small bowl, combine Greek yogurt, lemon juice, olive oil, and sea salt. Stir well until smooth and set aside.
Assemble and Serve: Arrange the roasted acorn squash quarters on a serving platter. Top each quarter generously with the chickpea mixture and spoon over the chimichurri. Garnish with additional cilantro and pepitas. If desired, add a dollop of the lemon yogurt on top for creaminess and extra tang.

Notes

To make this dish vegan, omit the lemon yogurt or substitute with a plant-based yogurt.
Roasting the squash cut side up helps achieve a caramelized, flavorful crust.
Pepitas add a nice crunch and nutty flavor; toasted lightly if preferred.
Adjust red pepper flakes in chimichurri according to your preferred spice level.
Leftover chimichurri and chickpeas can be refrigerated separately for up to 2 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Roasting
Cuisine: American