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Roasted Winter Squash with Cilantro Chimichurri
Roasted Winter Squash with Cilantro Chimichurri
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
"Delicious Roasted Winter Squash with Vibrant Cilantro Chimichurri - A Stunning Dish with a Variety of Squashes."
Ingredients:
  • For the squash:
  • 3 pounds acorn or delicata squash
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • Ground black pepper
  • For the cilantro chimichurri:
  • 1/2 cup olive oil
  • 1/2 cup cilantro, finely chopped
  • 1/2 cup parsley, finely chopped
  • 1 tablespoon oregano leaves, finely chopped
  • 1 1/2 teaspoons urfa biber, or regular chili flakes
  • 4 cloves garlic, minced
  • 1/4 cup red wine vinegar
Instructions:
  • Preheat the oven to 375°F and prepare a baking sheet with aluminum foil, a silicon baking mat, or parchment paper.
  • Squash prep: Halve the squash lengthwise, remove and discard the strings and seeds (save for roasting if desired). Slice the squash into 1-inch pieces. Coat with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and black pepper. Transfer to a baking sheet.
  • Roast the squash in the oven for 30 minutes or until fork-tender.
  • As the squash cooks, make the chimichurri by combining olive oil, cilantro, parsley, oregano, chili flakes, garlic, red wine vinegar, and 1/4 teaspoon salt in a medium bowl. Adjust salt to taste.
  • Presentation: Transfer the perfectly roasted squash to a beautiful platter or individual plates, generously spoon over the flavorful chimichurri, and savor every delicious bite.

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