ROASTED KABOCHA SQUASH WITH CHIMICHURRI
INGREDIENTS FOR KABOCHA SQUASH:
For 2 servings
1 kabocha squash
3 tbsp olive oil
1 tsp salt
Preheat oven to 425 degrees F.
Wash and dry the squash. Cut into 1-inch wide slices.
Place squash on a baking sheet and toss with olive oil and salt.
Once oven is heated, cook squash for about 20 mins. Flip squash slices over once to ensure equal cooking on each side.
Squash is done when outside is crispy and flesh is soft.
INGREDIENTS FOR CHIMICHURRI:
1/4 c parsley
1-1/2 c fresh cilantro
1 tbsp fresh oregano
4 cloves of garlic
1 tbsp lemon juice
1/2 tsp red pepper flakes
1/4 tsp salt
1/4 c olive oil
While the squash is baking, prepare the chimichurri.
Rinse to clean the parsley and cilantro.
In a food processor place the parsley, cilantro, oregano, peeled garlic cloves, lemon juice, red pepper flakes, salt and olive oil.
Blend until the ingredients are well combined, about 3 minutes.
When the squash is hot out of the oven, drizzle the chimichurri over the top.
Serve hot or at room temperature with the extra chimichurri on the side.