Roasted Squash with Chimichurri

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.