Roasted Squash with Chimichurri
Serves 415 mins prep45 mins cook
A vibrant dish featuring roasted butternut squash and broccoli, marinated in olive oil, garlic, fresh rosemary, lemon juice, and chili flakes. Topped with homemade chimichurri, crumbled feta, chopped peanuts, and served with fresh rocket and cherry tomatoes, creating a dish rich in flavors and textures.
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What you need
Instructions
1: Preheat the oven and prepare the butternut squash and broccoli. 2: Marinate the squash in olive oil, garlic, fresh rosemary, lemon juice, and chili flakes. 3: Roast the squash in the oven for 45 minutes or until fork tender. 4: Add broccoli towards the last few minutes of roasting to keep it crispy. 5: Prepare the homemade chimichurri by mixing fresh oregano, parsley, mint, grated garlic, chili flakes, olive oil, red wine vinegar, salt, and lemon juice. 6: Serve the roasted vegetables topped with chimichurri, crumbled feta, chopped peanuts, fresh rocket, and cherry tomatoes.View original recipe