Baked Squash with Chimichurri

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

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

Ingredients

Side dish
Gluten-free
Vegan
Autumn

Ingredients

Method