Name: Baked Squash with Chimichurri
Total time: 40 min
Yield: Serves: 4 as a side
Ingredients: 6 tablespoons olive oil; olive oil; a small handful of mint leaves; 40 g/1½ oz/1 cup coriander/cilantro leaves; salt and pepper; 40 g/1½ oz/1 cup parsley leaves; ½ teaspoon dried chilli/hot pepper flakes; 1 garlic clove, peeled; 2 jalapeños, deseeded and roughly chopped; ¼ teaspoon salt; a pinch of black pepper; 1 acorn squash (approx. 900 g/2 lb) (or you can use any squash), deseeded and cut into 2.5cm/1in moons; 2 tablespoons lemon juice; ¼ teaspoon ground cumin; juice of ½ lemon

Preparation info

Serves:
4
as a side

Difficulty
Easy
Ready in
40 min

Appears in

Plant Feasts

By Frankie Paz

Published 2024

About

When squash season hits, it’s a sign that autumn is here. This dish represents nature turning from green to orange. It’s a time of transition and, for me, it’s a reminder to bring more stillness into my life.

My nan always asks me around this time, “What is something that gave you comfort that you are now letting go of?” Nature sheds and I follow her lead. The leaf found comfort in the tree branch, but now gracefully reminds itself that it’s time to leave.

Chimichurri is gre