Discover a delightful twist on a classic dish with our Acorn Squash Chickpeas Chimichurri recipe! This vibrant Argentinian-inspired meal combines the earthy sweetness of roasted acorn squash with the hearty crunch of chickpeas, all drizzled with a zesty chimichurri that will tantalize your taste buds. Perfect for a cozy dinner or an impressive dish to serve guests, this recipe is not only simple to prepare but also packed with flavor and nutrition. Ready to impress your family and friends? Let’s dive into this culinary adventure that’s sure to become a favorite at your table!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Argentinian
Serves: 4 servings
Ingredients
- 2 acorn squashes, halved and seeds removed
- 1 can chickpeas, drained and rinsed
- 1/4 cup parsley, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cut the acorn squashes in half lengthwise and carefully scoop out the seeds using a spoon. Discard seeds or save for roasting later.
- Brush the inside of each squash half with 2 tablespoons of olive oil, and season generously with salt and pepper.
- Place the squash halves cut-side down on the prepared baking sheet and roast for 25-30 minutes, until the flesh is tender and golden brown when flipped.
- While the squash roasts, prepare the chimichurri by combining chopped parsley, remaining olive oil, red wine vinegar, minced garlic, salt, and pepper in a small bowl. Mix well and let sit to allow flavors to meld.
- Drain and rinse the chickpeas, then pat them dry with a clean kitchen towel to ensure crispiness.
- In the last 10 minutes of squash roasting, spread chickpeas on a separate baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast chickpeas alongside the squash until they are slightly crispy and golden.
- Remove squash and chickpeas from the oven. Let squash cool for 5 minutes, then fill each half with roasted chickpeas.
- Generously drizzle the fresh chimichurri over the squash and chickpeas before serving.
- Serve immediately while still warm, garnishing with additional fresh parsley if desired.
Tips
- Choose the Right Squash: Look for acorn squashes that are firm and heavy for their size, with a deep green color and minimal blemishes for the best flavor and texture.
- Roasting Time: Keep an eye on the squash while roasting; depending on your oven, cooking times may vary. You want the flesh to be tender and caramelized, so don’t hesitate to give it a few extra minutes if needed.
- Crispy Chickpeas: For extra crispy chickpeas, make sure they are completely dry after rinsing. You can even toss them in a bit of cornstarch before roasting for an added crunch.
- Flavor Boost: Let the chimichurri sit for at least 10 minutes before serving to allow the flavors to meld beautifully. If you have extra, it makes a fantastic dressing for salads or grilled meats!
- Garnish Smartly: Fresh parsley not only enhances the presentation but also adds a burst of freshness. Consider adding a sprinkle of feta cheese or a squeeze of lemon for an extra flavor dimension.
- Meal Prep: This dish can be prepped ahead of time. Roast the squash and chickpeas earlier in the day, and just assemble and drizzle with chimichurri before serving for a quick and easy meal.
Nutrition Facts
Calories: kcal
Carbohydrates: 17g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
