Name: Roasted Winter Squash with Cilantro Chimichurri
Prep time: 10 min
Cook time: 10 min
Yield: 8
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 -; 1/4 teaspoon salt -; 4 cloves garlic, minced -; 1/4 cup red wine vinegar -

Roasted Winter Squash with Cilantro Chimichurri

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Winter Squash with Cilantro Chimichurri

1. For the squash: -

2. 3 pounds acorn or delicata squash -

3. 1 tablespoon olive oil -

4. 1/4 teaspoon salt -

5. Ground black pepper -

6. For the cilantro chimichurri: -

7. 1/2 cup olive oil -

8. 1/2 cup cilantro, finely chopped -

9. 1/2 cup parsley, finely chopped -

10. 1 tablespoon oregano leaves, finely chopped -

11. 1 1/2 teaspoons urfa biber, or regular chili flakes -

12. 1/4 teaspoon salt -

13. 4 cloves garlic, minced -

14. 1/4 cup red wine vinegar -

How to cook deliciously - Roasted Winter Squash with Cilantro Chimichurri

1. Stage

Preheat the oven: Preheat the oven to 375°F. Line a baking sheet with aluminum foil, a silicon baking mat, or parchment paper.

2. Stage

Prepare the squash: Cut the squash in half lengthwise. Scoop out and discard the strings and seeds (save and roast the seeds, if you like). Cut the squash into 1-inch slices. Toss the squash with a 1 tablespoon of olive oil, 1/4 teaspoon or so of salt, and ground black pepper. Place on the prepared baking sheet.

3. Stage

Roast the squash for 30 minutes: or until easily pierced with a fork.

4. Stage

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 1/4 teaspoon salt. Taste and add more salt if needed.

5. Stage

Serve: Transfer the roasted squash to a serving platter or individual plates, top with a generous amount of chimichurri, and enjoy.