Butternut Squash with Chimichurri

Thanksgiving cooking countdown!  This easy traditional meets modern recipe provides inspiration for your menu planning.

Slice butternut squash in half lengthwise and scoop out the seeds. Roast in the oven at 400 degrees until just fork tender. (See instructions for coconut butternut squash soup if you are uncertain about a good way to go about roasting the squash). Let cool slightly and cut away skin, reserving flesh. Dice flesh and place in a large bowl. Toss with small dollop of chimichurri. Chimichurri is easy to make or you can buy it in the store.  Season with salt. Top with shelled pepitas.

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