![]() Add the herb drizzle just before serving, for best results. While best fresh, this dish can be prepared a day or two ahead of time and served at room temperature. Make sure to use plenty of it so the flavor comes through. Dried parsley won’t give you the same level of freshness and taste as fresh (or even frozen), but if that’s all you have, you can use it. While nothing compares to fresh parsley, frozen cubes of parsley (available in the freezer section of most kosher grocery stores) will work as a substitute. Can I use frozen cubes instead? What about dried parsley? However, I do love the textural contrast of the softer squash and the crispy chickpeas. You can eat the peel, or eat around it if you prefer! Can I make the roasted squash without the chickpeas?Ībsolutely! If you prefer a more basic roasted squash dish, try this roasted acorn squash recipe without the chickpeas. No you don’t! The peel of the acorn squash is totally edible, so go ahead and leave that peel on when roasting – make sure to wash the acorn squash well since it won’t be peeled. Unlike acorn squash, which doesn’t need to be peeled, butternut squash should be peeled prior to roasting. Can I use any other kind of squash to make this recipe?Ībsolutely! Butternut squash would work really well in place of the acorn squash in this recipe. Feel free to sprinkle some fresh parsley over the dish in place of the herb drizzle, or skip it completely. You definitely can! While the herb drizzle is really the icing on the cake that is this fabulous side dish, it’s delicious without the drizzle as well. You can also make this into more of a meal by adding grilled chicken to the salad! Can I skip the herb drizzle in this recipe? If you like a little sweet mixed into your salad, I would suggest adding some sliced apple or pear to the salad – which will add a nice crunch in addition to the sweetness. The herb drizzle works well as a dressing, but you can make it into a more substantial dressing by adding mayonnaise to the herb drizzle to make it creamy. This recipe lends itself so well to a salad! Simply serve the roasted acorn squash and crispy chickpeas over a bed of salad greens – you can choose your favorite. If you’re a texture fiend when it comes to food, like I am, you’re going to absolutely love the contrast between the softer squash and the crispy chickpeas! And that punchy fresh herb drizzle on the top is really the icing on the proverbial cake that takes this whole dish to the next level!Īre you following overtimecook on Instagram yet? FAQ About Roasted Acorn Squash with Crispy Chickpeas (scroll past the FAQ to get to the recipe) How can I make this recipe into a salad? Sure, it starts with acorn squash, which is often made in a sweeter preparation but then I add things like chickpeas, garlic and herbs, and the result is a really well balanced dish that’s definitely not too sweet, and super delicious! And so that’s where the inspo for this dish came from. ![]() ![]() Well, when I made these BBQ Shoestring Sweet Potato Fries (which he loved!), I learned that he *does* like some of these veggies more than I realized, but I need to savory them up, if you know what I mean! I learned that adding spices and herbs to things like sweet potato and squash made it more enjoyable for him. Not because I added too much sweetness, but because they are inherently sweet for his taste. ![]() So you can imagine how surprised I was when my husband wasn’t a fan of things like sweet potato, butternut squash, etc. But I always appreciate a well balanced combo of sweet and savory flavors. He isn’t a fan of sweet mains, things like that.Now the truth is that I too, did not grow up with the typical ashkenazi Jewish fare of very sweet meat and chicken dishes, sweet salad dressings, etc. The other big change is that my husband enjoys desserts, for sure, but he likes a clear distinction between dessert (sweet) and real food (savory). I guess it means we are a good pair, huh? My compromise? I make a whole but up chicken – he eats the white, I eat the dark. Which is super weird to me because bone-in chicken thighs are my favorite type of chicken. He’ll eat it, but when he does, he definitely prefers white meat. One big one is that my husband really does not like bone-in chicken. So how did it change? There are some minor changes, but also a few big ones. But think about it… would he really know? I think he was surprised to hear that it had changed, at all. Recently, my husband and I were having a discussion about how my cooking has changed since we got married. Roasted Acorn Squash with Crispy Chickpeas is the perfect (and super easy!) fall side dish!ĭo you receive the Overtime Cook email newsletter? It’s full of recipes, kitchen tips, menus and more! Click here to sign up.
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