Roasted Winter Squash with Cilantro Chimichurri


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,


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Naughty nibbles
He enjoyed long, romantic walks to the fridge so it was no surprise when he asked her to join him for a late night sojourn. After all, if we weren’t meant to have a glass of wine and a midnight snack, why would there be a light in the refrigerator?

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