Grilled Butternut Squash with Chimichurri
Enjoy this tender grilled butternut squash, packed with flavors from my homemade chimichurri sauce. It's a simple side dish that's easy to make any day of the week!
Servings: 6
Calories: 291kcal
Ingredients
- 1 Butternut squash
- 3 Tablespoons avocado oil
- kosher salt and black pepper
Chimichurri Sauce
- ⅓ cup fresh parsley roughly chopped
- ¼ cup fresh oregano roughly chopped
- ¼ cup red wine vinegar
- 4 cloves garlic
- 2 teaspoons crushed red pepper reduce for less heat
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
Instructions
- Make the chimichurri sauce and set aside while you prep the butternut squash.
- Preheat the grill to 400-450F degrees.
- Peel the skin from the squash. Slice into ⅓ inch thick rounds. Scoop out the seeds and discard. Brush both sides with the oil and lightly sprinkle with salt and pepper.
- Clean and oil the grill grates. Place the squash down in a single layer. Cook with the grill lid on for 4 minutes. Flip and cook covered for another 4 to 5 minutes or until fork tender. Serve with the Sauce
Chimichurri Sauce
- In a food processor, place all the ingredients, except the oil in a food processor. Pulse until all the ingredients are finely chopped.
- Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes then taste for salt, pepper, and red pepper. Add more as needed.
Notes
- Store the sauce in an airtight container in the refrigerator for up to 5 days.
- If you make the sauce in advance, bring to room temperature before using.
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