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.
Serves:
Ingredients
For Squash:
- 3lbsacorn or Delicata squash
- 1tbspolive oil
- ¼tspsalt
- ground black pepper
For Cilantro Chimichurri:
- ½cupolive oil
- ½cupcilantro,finely chopped
- ½cupparsley,finely chopped
- 1tbsporegano leaves,finely chopped
- 1½tspurfa biber,or regular chili flakes
- ¼tspsalt
- 4clovesgarlic,minced
- ¼cupred wine vinegar
Instructions
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Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil, a silicon baking mat, or parchment paper.
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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.
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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.
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Roast the squash for 30 minutes or until easily pierced with a fork.
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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.
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Transfer the roasted squash to a serving platter or individual plates, top with a generous amount of chimichurri, and enjoy.
Nutrition
- 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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