Garlic Rosemary Roasted Acorn Squash and Chickpeas

This Garlic Rosemary Roasted Acorn Squash and Chickpeas recipe is a delightful, vibrant dish that showcases the essence of fall. Perfect for a weeknight dinner or a cozy gathering, this easy vegan sheet pan meal comes together in just 35 minutes. The combination of sweet acorn squash, crispy chickpeas, and aromatic herbs creates a satisfying experience that will impress your guests and warm your heart.

Why You’ll Love This Recipe

• Quick and Easy: With minimal preparation and cooking time, this dish is perfect for busy weeknights.
• Full of Flavor: The blend of garlic, rosemary, and thyme elevates simple ingredients into a delightful meal.
• Versatile Ingredients: Substitute seasonal vegetables or different beans to customize it according to your taste.
• Nutritious: Packed with plant-based protein from chickpeas and healthy fats from cashews, it’s both wholesome and filling.
• Beautiful Presentation: The vibrant colors make it visually appealing for any dining occasion.

Tools and Preparation

To prepare this flavorful dish, you’ll need a few essential tools. These items will help streamline your cooking process and ensure that everything is done efficiently.

Essential Tools and Equipment

• Baking sheets
• Mixing bowls
• Garlic press
• High-speed blender
• Kitchen towel

Importance of Each Tool

• Baking sheets: Ensures even roasting of the acorn squash and chickpeas without overcrowding.
• High-speed blender: Creates a smooth cashew cream that elevates the dish’s texture and flavor.

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Ingredients

This tray of Garlic Rosemary Roasted Acorn Squash and Chickpeas is an easy vegan sheet pan dinner that cooks in 35 minutes. A full meal loaded with fall flavors and will make you feel satisfied with every bite.

For the Acorn Squash

• 1 small acorn squash
• 3 sprigs fresh rosemary, removed from stems and roughly chopped
• 8 sprigs fresh thyme, removed from stems
• 1 tbsp nutritional yeast
• 2 tsp cornstarch
• 1 tsp onion powder
• 4 cloves garlic, crushed with a garlic press
• 2 tbsp avocado oil, divided
• 1 tbsp maple syrup

For the Chickpeas

• 1 (15 oz) can of chickpeas, rinsed and drained

For the Kale

• 8 stems of Lacinato kale, rough woody stem ends removed
• Salt and pepper to taste

For the Cashew Cream

• 3/4 cup raw cashews, soaked in boiling water for 1 hour
• 1/3 cup water
• 2 cloves garlic
• 1 tbsp nutritional yeast
• Juice of one small lemon
• 1/4 heaping tsp kosher salt, or more to taste

How to Make Garlic Rosemary Roasted Acorn Squash and Chickpeas

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C).

Step 2: Prepare the Acorn Squash

1. Cut your acorn squash in half lengthwise and scoop out the seeds.
2. Cut each half into thin 1/2 inch thick wedges then place them into a medium mixing bowl.

Step 3: Season the Squash Wedges

Add half the amount of chopped rosemary and thyme to the bowl with squash. Then incorporate:
– Nutritional yeast,
– Cornstarch,
– Onion powder,
– 2 cloves of crushed garlic,
– 1 tablespoon of oil,
– Maple syrup,
– A generous pinch of salt.

Toss each wedge to evenly coat. Add additional oil if needed.

Step 4: Arrange on Baking Sheet

Place each wedge onto a lined baking sheet in a single layer with some space between each piece. Reserve the bowl for the kale on the side.

Step 5: Prepare the Chickpeas

Add your chickpeas to a clean kitchen towel and pat dry. Place them on a second lined baking tray. Top with:
– Remaining rosemary,
– Thyme,
– Garlic,
– Oil,
– A pinch of salt.

Toss to coat evenly, then spread them out into a single layer on the baking sheet.

Step 6: Roast Both Trays

Put both trays in the oven to roast for 25 minutes, tossing the chickpeas halfway through.

Step 7: Prepare the Kale

As everything bakes, chop the kale into bite-sized pieces. Place it in the bowl used for seasoning squash earlier. Sprinkle with salt and toss to coat in any residual oil or seasoning left in the bowl.

Step 8: Finish Roasting

Remove chickpeas after 25 minutes. Flip squash wedges over, return tray to oven for another 10 minutes. Set chickpeas aside, then spread kale on their tray when there are about 7 minutes left for squash cooking time.

Step 9: Make Cashew Cream

In a high-speed blender, combine:
– Soaked cashews,
– Water,
– Remaining garlic,
– Nutritional yeast,
– Lemon juice,
– Salt.

Blend until completely smooth; adjust seasoning as desired.

Step 10: Assemble Your Dish

To serve, spread a spoonful of cashew cream on each plate, top with seasoned kale, roasted squash wedges, followed by crispy chickpeas. Enjoy your delicious Garlic Rosemary Roasted Acorn Squash and Chickpeas!

How to Serve Garlic Rosemary Roasted Acorn Squash and Chickpeas

Garlic Rosemary Roasted Acorn Squash and Chickpeas is a versatile dish that can be enjoyed in various ways. Whether you want a hearty meal or a light snack, this recipe fits the bill perfectly. Here are some serving suggestions to enhance your dining experience.

On a Bed of Greens

• Use fresh spinach or mixed greens as a base for your dish. The freshness balances the roasted flavors.

With Quinoa or Rice

• Serve the squash and chickpeas over quinoa or brown rice for added texture and fiber.

As a Wrap

• Take a large tortilla or wrap, fill it with the roasted acorn squash and chickpeas, and add some avocado for creaminess.

Topped with Cashew Cream

• Drizzle homemade cashew cream over the top for an extra layer of richness and flavor.

In a Grain Bowl

• Combine the roasted veggies with grains like farro or barley, topped with lemon juice and herbs for a complete meal.

How to Perfect Garlic Rosemary Roasted Acorn Squash and Chickpeas

To make sure your Garlic Rosemary Roasted Acorn Squash and Chickpeas turn out perfect every time, follow these simple tips.

• Choose ripe squash: Look for acorn squash that feels heavy for its size. It should have a firm skin without soft spots.

• Cut evenly: When slicing the squash, aim for uniform thickness. This ensures even cooking and caramelization.

• Season well: Don’t shy away from adding salt, pepper, and herbs. Proper seasoning elevates the flavors immensely.

• Use parchment paper: Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.

• Monitor roasting time: Keep an eye on both trays while they roast; different ingredients may cook at different rates.

Best Side Dishes for Garlic Rosemary Roasted Acorn Squash and Chickpeas

Pairing side dishes can enhance your meal’s flavors. Here are some great options to serve alongside Garlic Rosemary Roasted Acorn Squash and Chickpeas.

1. Crispy Roasted Brussels Sprouts: Toss Brussels sprouts in olive oil, salt, and pepper before roasting until crispy.

2. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic make for a comforting side dish that complements the squash.

3. Herbed Couscous: Lightly seasoned couscous tossed with fresh herbs adds a fluffy texture that pairs well with the roasted veggies.

4. Steamed Broccoli: Freshly steamed broccoli provides crunch and vibrant color to your plate while bringing out earthy flavors.

5. Mediterranean Salad: A refreshing salad of cucumbers, tomatoes, olives, and feta (or vegan alternatives) can brighten up the meal.

6. Sweet Potato Fries: Baked sweet potato fries seasoned with paprika offer a sweet contrast to the savory roasted dish.

Common Mistakes to Avoid

When preparing Garlic Rosemary Roasted Acorn Squash and Chickpeas, it’s important to avoid common pitfalls that can affect the dish’s flavor and texture.

• Not Preheating the Oven: Failing to preheat your oven can result in uneven cooking. Always allow your oven to reach 400°F before placing your trays inside.

• Skipping the Soaking of Cashews: If you skip soaking the cashews, your cream will be grainy. Soak them in boiling water for 1 hour to achieve a smooth consistency.

• Overcrowding the Baking Sheet: Placing too many items on one tray can lead to steaming instead of roasting. Spread out both the acorn squash and chickpeas in a single layer for optimal crispiness.

• Neglecting Flavor Adjustments: Not tasting for seasoning can leave your dish bland. Always sample as you prepare and adjust salt, pepper, or herbs according to your preference.

• Using Old Spices: Outdated spices can diminish flavor. Ensure your spices like rosemary and thyme are fresh for the best taste in this recipe.

• Rushing the Cooking Time: Trying to speed up cooking will lead to undercooked ingredients. Follow the recommended times closely for perfectly roasted squash and crispy chickpeas.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Garlic Rosemary Roasted Acorn Squash and Chickpeas in an airtight container.
• It will stay fresh for up to 4 days in the refrigerator.

Freezing Garlic Rosemary Roasted Acorn Squash and Chickpeas

• Place leftovers in a freezer-safe container or resealable bag.
• Frozen portions can last up to 3 months; however, note that texture may change upon thawing.

Reheating Garlic Rosemary Roasted Acorn Squash and Chickpeas

• Oven: Preheat your oven to 350°F, spread leftovers on a baking sheet, and heat for about 15-20 minutes.
• Microwave: Place in a microwave-safe dish, cover, and heat for about 2-3 minutes until warm.
• Stovetop: Heat over medium heat in a skillet, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some common questions about making Garlic Rosemary Roasted Acorn Squash and Chickpeas.

Can I use other vegetables with Garlic Rosemary Roasted Acorn Squash and Chickpeas?

Yes! Feel free to include other root vegetables like carrots or sweet potatoes for added flavor and nutrition.

How do I know when the acorn squash is done?

The acorn squash is ready when it is tender and easily pierced with a fork. The edges should also be slightly caramelized.

Can I make Garlic Rosemary Roasted Acorn Squash and Chickpeas ahead of time?

Absolutely! You can prepare it ahead of time and simply reheat before serving. This makes it perfect for meal prep!

What are some variations I can try with this recipe?

You can customize this dish by adding different herbs or spices like sage or cumin. Adding nuts or seeds as toppings can also enhance texture!

Final Thoughts

Garlic Rosemary Roasted Acorn Squash and Chickpeas is not only delicious but also versatile. This easy vegan sheet pan dinner highlights fall flavors while providing room for customization. Whether you’re enjoying it as a main dish or side, it’s sure to satisfy your cravings—give it a try!