Do you need a jaw dropping, mouth-watering Thanksgiving side that could also double as an entire meal if you are cutting down on meat for the biggest meal of the year? This Maple-Roasted Squash and Chickpeas with Mint PIstachio Pesto will hit all those marks for your table. If you’re curious, I found the recipe from the “Big Vegan Flavor” cookbook highlighted in the New York Times Cooking section.
I made this a few weeks ago, and I savored every bite knowing it was not only getting me all the nutrients I needed to feel good about my daily eating habits but also checks the Vegan box without feeling like there is something missing. It’s a showstopper on the plate too! I think your family will love this and be surprised that Vegans eat so well.
Let’s change up the Thanksgiving table and give this one a go…
Maple-Roasted Squash & Chickpeas with Mint-Pistachio Pesto
Ingredients Squash & Chickpeas:
1 – 2 pounds of delicata squash
1 (15oz.) can of chickpeas drained and rinsed
2 1/2 tbsp. olive oil
1 tbsp. maple syrup
1 tsp. cumin
Kosher salt and fresh ground black pepper
1 small handful of mint
2 – 3 tbsp. toasted and chopped pistachios and sesame seeds for garnish
Aleppo pepper (optional, for mild heat)
Mint Pistachio Pesto:
1/2 cup of shelled roasted pistachios
2 heaping cups of fresh mint leaves
1 1/2 cups of loosely packed fresh cilantro leaves and tender stems
2 large garlic cloves
1 small serrano pepper – remove membranes and seeds for milder heat
1 medium lemon zested and juiced
2 tbsp. pomegranate molasses
1/2 tsp. aleppo pepper (optional- adds mild heat)
1/3 cup olive oil
kosher salt to taste
Cooking Directions Squash & Chickpeas:
1. Preheat oven to 450 degrees. Add your roasting pan to oven to preheat as well while you prepare the squash and chickpeas.
2. Slice delicata squash in half, scoop out the seeds, then slice into 1/4 inch half-moons
3. Dry chickpeas well on a paper towel of clean dish cloth. They will roast and crisp up better if they are dry.
4. Transfer squash and chickpeas into a bowl and add olive oil, maple syrup, cumin, 1 1/2 tsp. kosher salt, and black pepper. Toss well to combine. Take preheated pan out of oven and transfer squash and chickpeas to the pan.
5. Roast 15 mintues then flip the squash and toss the chickpeas and roast another 12 -15 minutes until squash is deeply browned and tender.
6. While the squash and chickpeas are roasting, make the Mint Pistachio Pesto by adding pistachios, garlic, and serrano pepper to a food processor. Blend only until nuts are tuned into a crumble. Be sure not to go too far as it will turn into butter.
7. Now add the mint, cilantro, lemon zest and juice, pomegranate molassas, aleppo pepper, salt and pepper to taste and pulse to blend. Then stream the olive oil into the mixture to combine the ingredients. You can add 1 or 2 tbsp. of water to thin out the pesto to your desired consistency.
8. Assemble the plate putting down a huge dollup of the pesto making it into a circle. Then top it with the squash and chickpeas.
Garnish with fresh mint and cilantro leaves and the roasted pistachios and sesame seeds plus a little extra of the pesto.
