Acorn Squash With Chickpeas & Chimichurri Recipe

Acorn squash: A winter squash with a sweet, nutty flavor and tender flesh when roasted.

Chickpeas: Also known as garbanzo beans, these legumes add a hearty texture and protein to the dish.

Olive oil: Used for roasting the squash and making the chimichurri sauce, adding richness and depth.

Salt: Enhances the flavors of the dish and balances the sweetness of the squash.

Black pepper: Adds a mild heat and depth of flavor to the roasted squash and chickpeas.

Parsley: A fresh herb that brings a bright, slightly peppery flavor to the chimichurri sauce.

Cilantro: Adds a fresh, citrusy note to the chimichurri sauce, complementing the parsley.

Garlic: Provides a pungent, savory flavor that enhances the chimichurri sauce.

Red wine vinegar: Adds acidity and tanginess to the chimichurri sauce, balancing the richness of the olive oil.

Red pepper flakes: Adds a touch of heat to the chimichurri sauce, giving it a slight kick.

When roasting acorn squash, make sure to place the halves cut side down on the baking sheet. This allows the flesh to caramelize and develop a deeper, richer flavor. Additionally, for a more even roast, rotate the baking sheet halfway through the cooking time. When making the chimichurri sauce, blend the ingredients just until they are combined; over-blending can cause the herbs to lose their vibrant color and fresh taste. For the chickpeas, roasting them for a few minutes before adding them to the squash can add a delightful crunch and enhance their flavor.

• acorn squash - Substitute with butternut squash: Butternut squash has a similar texture and sweetness, making it a great alternative.

• chickpeas - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor that complements the dish well.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute for black pepper.

• parsley - Substitute with basil: Basil offers a fresh and aromatic flavor that can replace parsley in the chimichurri.

• cilantro - Substitute with mint: Mint provides a refreshing taste that can stand in for cilantro in the chimichurri.

• garlic - Substitute with shallots: Shallots have a milder and sweeter flavor that can replace garlic in the recipe.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in place of red wine vinegar.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and can be used as a substitute for olive oil in the chimichurri.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used as a substitute for regular salt.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be used in place of red pepper flakes.

• Allow the acorn squash to cool completely before storing. This helps prevent condensation, which can make the squash soggy.
• Store the chimichurri sauce separately in an airtight container. This will keep the flavors fresh and vibrant.
• Place the cooled acorn squash halves in an airtight container or wrap them tightly with plastic wrap. Store in the refrigerator for up to 4 days.
• For the chickpeas, store them in a separate airtight container. This will help maintain their texture and flavor.
• When ready to serve again, reheat the acorn squash in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
• Reheat the chickpeas in a skillet over medium heat for a few minutes, or until they are warm.
• Drizzle the chimichurri sauce over the reheated acorn squash and chickpeas just before serving to keep the sauce fresh and flavorful.

Freezing Guidelines

• To freeze, first allow the acorn squash to cool completely.
• Place the cooled acorn squash halves on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the acorn squash halves to a freezer-safe bag or container. Label with the date and use within 3 months for best quality.
• The chimichurri sauce can also be frozen. Pour it into an ice cube tray and freeze until solid. Then, transfer the frozen cubes to a freezer-safe bag or container. This allows you to thaw only the amount you need.
• The chickpeas can be frozen as well. Spread them out on a baking sheet to freeze individually before transferring to a freezer-safe bag or container.
• To reheat, thaw the acorn squash and chickpeas in the refrigerator overnight. Reheat the acorn squash in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.
• Reheat the chickpeas in a skillet over medium heat for a few minutes, or until they are warm.
• Thaw the chimichurri sauce cubes in the refrigerator or at room temperature, then drizzle over the reheated acorn squash and chickpeas just before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover acorn squash halves on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent drying out.
  4. Heat for about 15-20 minutes, or until the squash and chickpeas are warmed through.
  5. Drizzle with extra chimichurri sauce if needed before serving.

• Microwave Method:

  1. Place the acorn squash halves in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If not heated through, continue in 30-second increments until warm.
  5. Add a fresh drizzle of chimichurri sauce before serving.

• Stovetop Method:

  1. Remove the chickpeas from the acorn squash halves and set aside.
  2. In a skillet, add a small amount of olive oil and heat over medium.
  3. Place the acorn squash halves cut side down in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, or until the squash is warmed through.
  5. In the last 2 minutes, add the chickpeas to the skillet to heat them as well.
  6. Reassemble the dish and drizzle with chimichurri sauce before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the acorn squash halves in the air fryer basket.
  3. Heat for about 8-10 minutes, checking halfway through to ensure even heating.
  4. If the chickpeas need extra crisping, add them in the last 3-4 minutes.
  5. Drizzle with fresh chimichurri sauce before serving.

• Oven: Used to roast the acorn squash until tender.

• Baking sheet: Holds the acorn squash halves while they roast in the oven.

• Blender: Blends the parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and red pepper flakes into a smooth chimichurri sauce.

• Mixing bowl: Used to toss the chickpeas with olive oil, salt, and pepper.

• Knife: Halves and seeds the acorn squash.

• Cutting board: Provides a stable surface for chopping parsley, cilantro, and garlic.

• Measuring spoons: Measures out the olive oil, salt, black pepper, red wine vinegar, and red pepper flakes.

• Spoon: Drizzles olive oil over the acorn squash and chickpeas.

• Serving platter: Presents the finished acorn squash with chickpeas and chimichurri sauce.

• Spatula: Helps to transfer the roasted acorn squash halves from the baking sheet to the serving platter.

Pre-roast the squash: Roast the acorn squash ahead of time and store it in the fridge. This way, you can quickly reheat it when ready to serve.

Use pre-minced garlic: Save time by using pre-minced garlic instead of mincing fresh cloves.

Batch make chimichurri: Prepare a larger batch of chimichurri sauce and store it in the fridge for up to a week. It can be used in various dishes.

Canned chickpeas: Opt for canned chickpeas to avoid the lengthy soaking and cooking process.

Food processor for chimichurri: Use a food processor instead of a blender to make the chimichurri sauce faster and with less cleanup.