Butternut Squash Steaks with Chimichurri

Chimichurri is so much more than a condiment; it’s a bold, punchy sauce that can elevate your dish to “favorite” status. It possesses strong flavors combined with clean oregano and parsley, pungent garlic, and tangy vinegar. Creamy butternut squash is simply a vessel for this divine condiment.

Butternut Squash Steaks with Chimichurri

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Servings

4 servings

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Ingredients

• large butternut squash
• 2 garlic cloves peeled and crushed
• 1 Tbsp fresh oregano
• 2/3 cup finely chopped curly leaf parsley
• 1 Tbsp sherry vinegar
• 1/4 cup extra-virgin olive oil

Ingredients large butternut squash 2 garlic cloves peeled and crushed 1 Tbsp fresh oregano 2/3 cup finely chopped curly leaf parsley 1 Tbsp sherry vinegar 1/4 cup extra-virgin olive oil

Servings 4 servings Print Recipe

Instructions

1. Preheat oven to 425 F.
2. Cut the long straight part of the butternut squash away from the bulb end (the part where the seeds are found). Using only the long, straight part for our steaks, peel and cut lengthwise into approximately 3/4-inch steaks.
3. In small bowl, whisk together garlic, herbs, vinegar, and olive oil and set aside.
4. Place butternut squash steaks on parchment paper-lined baking tray and, with a pastry brush, very lightly brush some chimichurri sauce over the tops. Bake in preheated oven for 30 minutes, or until fork tender.
5. Serve steaks topped with chimichurri sauce, making a perfect appetizer or side with your meal.

Recipe Notes

Per serving: 182 calories; 2 g protein; 13 g total fat (2 g sat. fat); 19 g carbohydrates (3 g sugars, 4 g fiber); 12 mg sodium