How To Make Roasted Winter Squash with Cilantro Chimichurri
Simple and appetizing, this roasted winter squash is cooked until fork-tender, then served with a flavorful parsley and cilantro sauce.
Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil, a silicon baking mat, or parchment paper.
Cut the squash in half lengthwise. Scoop out and discard the strings and seeds (save and roast the seeds, if desired). Cut the squash into 1-inch slices.
Toss the squash with 1 tablespoon of olive oil, ¼ teaspoon or so of salt, and ground black pepper. Place on the prepared baking sheet.
Roast the squash for 30 minutes or until easily pierced with a fork.
While the squash is cooking prepare the chimichurri. In a medium bowl, stir together the olive oil, cilantro, parsley, oregano leaves, chili flakes, garlic, red wine vinegar and ¼ teaspoon salt. Taste and add more salt if needed.
Transfer the roasted squash to a serving platter or individual plates, top with a generous amount of chimichurri, and enjoy.
- Calories: 210.03kcal
- Fat: 15.44g
- Saturated Fat: 2.15g
- Monounsaturated Fat: 11.11g
- Polyunsaturated Fat: 1.69g
- Carbohydrates: 19.16g
- Fiber: 3.05g
- Sugar: 0.07g
- Protein: 1.69g
- Sodium: 154.38mg
- Calcium: 74.03mg
- Potassium: 638.02mg
- Iron: 1.78mg
- Vitamin A: 50.26µg
- Vitamin C: 24.48mg
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