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Acorn Squash With Chickpeas & Chimichurri Recipe

A delicious and healthy dish featuring roasted acorn squash, chickpeas, and a vibrant chimichurri sauce.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Vegetarian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 units Acorn Squash halved and seeded
  • 1 can Chickpeas drained and rinsed
  • 2 tablespoon Olive Oil
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper

Chimichurri Sauce

  • 1 cup Fresh Parsley chopped
  • 1 cup Fresh Cilantro chopped
  • 3 cloves Garlic minced
  • 2 tablespoon Red Wine Vinegar
  • 0.5 cup Olive Oil
  • 1 teaspoon Salt
  • 0.5 teaspoon Red Pepper Flakes

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Place acorn squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  3. Roast in the oven for 40-45 minutes, until tender.
  4. In a blender, combine parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and red pepper flakes. Blend until smooth.
  5. In a bowl, toss chickpeas with a bit of olive oil, salt, and pepper.
  6. Once squash is done, fill each half with chickpeas and drizzle with chimichurri sauce.
  7. Serve warm and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 300mg | Potassium: 700mg | Fiber: 10g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Easy, Healthy, Roasted
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