Roasted Squash with Chimichurri
Roasted squash is total dirt candy.
Temps are in the 60’s, leaves are slowly changing...and squash is on the damn menu! Newer to the scene via Row 7 Seeds it Robin’s Koginut - a perfect marriage of kabocha and butternut that’s sweet, tender, and roasts wonderfully. And not that it even needs it, but Ziba’s almonds and this take on a chimichurri work so well here...or kind of anywhere.
1 Koginut Squash
8-10 Sprigs Oregano
¼ tsp Cumin
⅛ tsp Paprika
⅛ tsp Cayenne Pepper
Extra Virgin Olive Oil
1 Tropea Onion, finely chopped
2 cloves Garlic, minced
1 Jalapeño, seeded + finely chopped
Finely chopped leaves of...
- 20 sprigs Parsley
- 15 sprigs Cilantro
- 10 sprigs Oregano
⅓ cup Extra Virgin Olive Oil
⅓ cup Apple Cider Vinegar
¼ tsp Sugar
½ tsp Kosher Salt, plus more to taste
⅛ tsp Cumin
⅛ tsp Paprika
A handful of Ziba Roasted + Salted Almonds, roughly chopped
For The Roasted Squash:
- Preheat the oven to 425° and prepare a baking sheet lined with parchment paper.
- Cut the koginut in half lengthwise and scoop out the seeds. Halve each side lengthwise again, then cut each quarter into ¼ inch slices.
- Toss the squash with oregano, spices, kosher salt, and a light coat of olive oil; arrange in a single layer on the baking sheet.
- Roast for 25-30 minutes, until browned on the edges and just tender through.
For The Chimichurri:
- In a small pot, heat the apple cider vinegar, salt, and sugar until dissolved.
- Place the onion and garlic in a medium heat-safe bowl; add the apple cider mixture and let sit about 15 minutes until cool.
- Mix in the jalapenos, herbs, spices, and olive oil then season to taste. Let sit for at least 10 minutes longer to let the flavors marry before serving.
To finish the dish, arrange half of the roasted squash on a serving plate; drizzle liberally with chimichurri and half of the chopped almonds. Layer on the rest of the squash, then repeat with the sauce and nuts.