Makes: 6-8 servings
Time: 40 Minutes
The cilantro chimichurri makes this simple dish into a showstopper.
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 finely chopped cilantro
1/2 cup finely chopped parsley
1 tablespoon finely chopped oregano leaves
1 1/2 teaspoons urfa biber, or regular chili flakes
1/4 teaspoon salt
4 garlic cloves, minced
1/4 cup red wine vinegar
Preheat the oven to 375F. Line a baking sheet with aluminum foil, a silicon baking mat, or parchment paper.
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.
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 1/4 teaspoon salt. Taste and add more salt if needed.
Serve: Transfer the roasted squash to a serving platter or individual plates, top with a generous amount of chimichurri, and enjoy.
Source: Garrett McCord, SimplyRecipes.com
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