weet acorn squash meets the bold, zesty kick of peppery chimichurri in this colorful and flavor-packed dish.
Ingredients:
1 Acorn or Butternut squash 1-1/2″ wedges
2 tbsp extra virgin olive oil
2 tbsp maple syrup grade B organic
A good pinch of Sea salt
2 tsp Red pepper flakes + more to taste
1 tsp sweet paprika
2 sprigs of curly parsley for garnish
Roasted Pepper Chimichurri Sauce Ingredients
2 yellow or orange bell peppers organic
1 bunch Italian flat leaf parsley
4 cloves garlic grated
1/3 c Extra virgin olive oil organic
Juice from 1 Lemon organic
Sea salt to taste
Directions:
Preheat your oven to 500 degrees F and line a large baking sheet with aluminum foil.
Clean the acorn squash discarding the seeds and slicing it Into 1-1/2” wedges.
In a large mixing bowl toss the squash slices with the olive oil
sea salt
paprika and red pepper flakes until coated all over. Arrange them in a single layer on the baking sheet. Roast for 15 minutes on each side and flip them half way.
Remove from the oven and drizzle the squash slices with the maple syrup. Throw them under the broiler for about 3 minutes for extra caramelization. Serve hot over black rice drizzled with the roasted pepper Chimichurri sauce and garnish with some pretty curly parsley.
Meanwhile roast the pepper on a hot cast iron plate until charred. Transfer to a bowl
cover with plastic wrap and allow them to cool off until safe enough to handle. Peel and discard the skins
core and the seeds.
Transfer the peppers to small food processor together with the olive oil
garlic
parsley
lemon juice and sea salt. Puree until smooth adding more olive oil as needed. We are looking for a pesto like consistency. Adjust seasonings to your taste with sea salt and extra lemon juice.
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