Roasted Winter Squash with Cilantro Chimichurri Recipe

Roasted Winter Squash with Cilantro Chimichurri! Use a mixture of squashes, like acorn squash and delicata squash. The cilantro chimichurri makes this straightforward dish right into a showstopper.

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Photography Credit:
Elise Bauer

We’ve all had these stunning epiphanies the place abruptly you understand that one way or the other, someway, you’ve grow to be an grownup.

Maybe it was whenever you discovered your self agreeing with Ariel’s dad in The Little Mermaid. (“Young lady, you don’t love that boy. You don’t even know him!”) Or maybe it was whenever you realized you truly needed socks on your birthday as a result of that meant you wouldn’t should spend your individual cash on them.

For me, it was after I first used the thermostat after getting my first actual job after school. Before, I used to be merely carrying numerous sweaters and making certain that no matter I made for dinner required turning on the oven so it will additionally heat the tiny hovel my landlord handed off as an condominium. Suddenly, I used to be grownup with a heating invoice.

Roasted Winter Squash with Cilantro ChimichurriStill, a few of these heat-the-apartment recipes that I cobbled collectively in my pre-adulting days had been nothing lower than epic. I nonetheless make them right now!

Take this recipe for roasted winter squash with cilantro chimichurri: tremendous low-cost substances and loopy straightforward to make. Yet, the result’s all the time breathtaking. Bright, natural, acidic, and candy. It’s the right chilly climate dish on a funds – that additionally requires turning on the oven.

Even higher? When you serve it to your mates, you’ll persuade everybody you’re an actual grownup with glorious style.

Roasted Winter Squash with Cilantro Chimichurri Recipe


I usually use acorn or delicata squash for this recipe since they don’t should be peeled and are simply prepped, although be happy to make use of another hearty winter squash like butternut, pumpkin, or kuri. The chimichurri sauce can be nice on roasted potatoes, carrots, and candy potatoes.

Urfa biber is a darkish maroon chili flake widespread in Turkish delicacies. An excellent adulty spice. The chilies are sun-cured throughout the day and sweated at evening earlier than being floor with a contact of salt. The result’s a smoky-salty-sweet-savory chili flake whose advanced taste is paying homage to chocolate, raisins, and inky purple wine. The warmth is gentle, however builds the extra you eat, but by no means overwhelms. It’s a kind of uncommon substances that basically can go on practically every little thing. I truly preserve it in a small container on the kitchen desk for that reason and suggest you achieve this as nicely.

You can discover urfa biber fairly simply on-line at shops like Spice Jungle or Olive Nation. However, should you don’t have urfa biber chili flakes, then be happy to make use of common chili flakes. I’ve finished this loads of instances and the recipe is equally superior.


For the squash:

For the cilantro chimichurri:


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

2 Prepare the squash: Cut the squash in half lengthwise. Scoop out and discard the strings and seeds (save and roast the seeds, should you like). Cut the squash into 1-inch slices.

Toss the squash with a 1 tablespoon of olive oil, 1/four teaspoon or so of salt, and floor black pepper. Place on the ready baking sheet.

Roasted Winter Squash with Cilantro Chimichurri

three Roast the squash for 30 minutes or till simply pierced with a fork.

Roasted Winter Squash with Cilantro Chimichurri

four While the squash is cooking put together the chimichurri. In a medium bowl, stir collectively the olive oil, cilantro, parsley, oregano leaves, chili flakes, garlic, purple wine vinegar and 1/four teaspoon salt. Taste and add extra salt if wanted.

Roasted Winter Squash with Cilantro Chimichurri

5 Serve: Transfer the roasted squash to a serving platter or particular person plates, prime with a beneficiant quantity of chimichurri, and luxuriate in.

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Garrett McCord

Garrett McCord is knowledgeable author and recipe developer whose work has appeared in lots of print and on-line publications corresponding to Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past shoppers additionally embody quite a few meals corporations, wineries, and distilleries. Garrett writes about cocktails on his web site, Coupe de Grace.

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