This Delicious Thanksgiving Side Dish Is Super Affordable, Thanks to Ingredients from Aldi

Warmly spiced chickpeas, tangy chimichurri, and roasted acorn squash fill this recipe with an surprising—however scrumptious—mixture of flavors.

Yearly in November, I prefer to share no less than one vegetarian important dish recipe. I discover that Thanksgiving hosts typically prefer to have a particular possibility for vegetarians at their desk, particularly in the event that they’re newer to the household. However what individuals don’t know is that, for essentially the most half, herbivores are normally glad filling up on sides like stuffing, mashed potatoes, and roasted veggies. I definitely am!

So this 12 months, I’m bringing again a “important dish” that may double as a facet dish: acorn squash with chickpeas and chimichurri. I stuff roasted acorn squash quarters with warmly spiced chickpeas and high them with a tangy herb sauce. It’s a scrumptious dish with unexpectedly brilliant flavors that everybody can get pleasure from.

ALDI Shopping Haul - acorn squash, chickpeas, cilantro, spices, pepitas, onion, and vegetable broth

Another excuse I like this recipe? All of the substances can be found at ALDI!

If you happen to’re an ALDI fan like me, you already know that it’s a simple and inexpensive place to buy a giant household meal like Thanksgiving dinner. This recipe makes it a one-stop store! Throw some potatoes and Brussels sprouts into your cart too, and also you’ll have the whole lot you want for a memorable vacation meal.

Acorn squash quarters on a baking sheet

Make This Recipe

You will discover the whole recipe with measurements on the backside of this put up, however for now, right here’s a step-by-step overview of the way it goes.

First, roast the acorn squash. Slice the squash in half lengthwise and scoop out the seeds. Then, minimize every half in half once more to kind quarters. Roast the quarters minimize facet up at 450°F till the squash is tender and the sides are browned.

Why such a excessive oven temp? It helps the sides of the squash brown up properly for this recipe!

Chopping cilantro on a cutting board

Whereas the squash roasts, make the herb sauce. I’m calling it a chimichurri, however to be sincere, that’s a little bit of a misnomer. The primary substances in conventional chimichurri are oil, vinegar, parsley, and oregano. In contrast, this sauce stars cilantro and lemon juice. I additionally add pepitas, which give the sauce a pleasant nutty taste and make it thick sufficient to take a seat on high of the chickpea filling.

Pepita and cilantro "chimichurri"

Then, begin the chickpeas. You’ll sauté the chickpeas with yellow onion and braise them in somewhat vegetable broth seasoned with lemon, cumin, and a contact of cinnamon. I do know, it seems like an odd mixture, however it actually works! The pinch of cinnamon brings out the candy taste of the acorn squash.

Ingredient tip: ALDI’s Dakota’s Pleasure chickpeas are my favourite canned chickpeas of all time! They’ve a firmer al dente chew than different manufacturers, which signifies that they maintain their form properly as you cook dinner them.

Braised chickpeas in skillet with wooden spoon

Once you’re able to serve, fill the squash quarters with the chickpeas and high them with the chimichurri. Garnish with recent cilantro, pepitas, and beneficiant drizzles of lemony yogurt. I additionally love just a few crimson pepper flakes right here for a contact of warmth!

Tip: You may skip the lemon yogurt sauce to make this recipe vegan, or high the squash with drizzles of my cashew cream.

Acorn Squash with Chickpeas & Chimichurri in serving bowl