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Garlic Rosemary Roasted Acorn Squash and Chickpeas

Garlic Rosemary Roasted Acorn Squash and Chickpeas
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Garlic Rosemary Roasted Acorn Squash and Chickpeas is a delightful and colorful dish that embodies the flavors of fall. This easy vegan sheet pan meal comes together in just 35 minutes, making it perfect for busy weeknights or cozy gatherings. The sweet acorn squash pairs beautifully with crispy chickpeas and fragrant herbs, creating a satisfying experience that will impress your guests and warm your heart.

Ingredients

Scale
  • 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
  • 1 (15 oz) can of chickpeas, rinsed and drained
  • 8 stems of Lacinato kale, rough woody stem ends removed
  • Salt and pepper to taste
  • 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

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut acorn squash in half lengthwise and scoop out the seeds. Cut each half into thin 1/2 inch thick wedges then place them into a medium mixing bowl.
  3. 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, and a generous pinch of salt. Toss each wedge to evenly coat.
  4. Place each wedge onto a lined baking sheet in a single layer.
  5. Pat the chickpeas dry and place them on a second lined baking tray. Top with remaining rosemary, thyme, garlic, oil, and a pinch of salt. Toss to coat evenly.
  6. Put both trays in the oven to roast for 25 minutes, tossing the chickpeas halfway through.
  7. As everything bakes, chop the kale into bite-sized pieces and place it in the bowl used for seasoning squash. Sprinkle with salt and toss to coat.
  8. After 25 minutes, flip the squash wedges over and return to oven for another 10 minutes. When there are about 7 minutes left, add kale to the chickpea tray.
  9. In a high-speed blender, combine soaked cashews, water, remaining garlic, nutritional yeast, lemon juice, and salt. Blend until completely smooth.
  10. To serve, spread a spoonful of cashew cream on each plate, top with seasoned kale, roasted squash wedges, followed by crispy chickpeas.

Nutrition

Find it online: https://sophiaflavors.com/garlic-rosemary-roasted-acorn-squash-and-chickpeas/

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