Roasted Squash with Harvest Chimichurri
Delicata is one of the simplest types of winter squash to prepare: It’s small and easy to slice, and its attractive dappled skin is so tender and tasty that it doesn’t require peeling. Here, this sweet, creamy squash becomes even more delicious with the crown jewel of garnishes: chimichurri sauce. It’s herby, garlicky and a flavor meant for your harvest bounty. Minced parsley, oregano and sage are rounded out by apple cider vinegar and spicy crushed red chile flakes.
- 2 cups packed fresh parsley
- ¼ cup loosely packed fresh oregano leaves, stripped from stems
- 2 tablespoons chopped fresh sage leaves
- 2 cloves garlic, peeled and smashed
- 1 teaspoon smoked paprika
- ½ teaspoon ground fennel
- ½ teaspoon crushed red chile flakes
- 1 teaspoon kosher salt
- ¼ cup apple cider vinegar
- ½ cup extra-virgin olive oil
- 3 Delicata squash (about 2½ pounds total)
- 1 tablespoon extra-virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Flaky sea salt for garnish
For the harvest chimichurri, in the bowl of a food processor combine parsley, oregano, sage, garlic, paprika, fennel, chile flakes and salt; pulse several times to chop, then add vinegar and pulse again. With the motor running, stream in olive oil. Taste and adjust seasoning with more salt or vinegar if desired. Transfer to a jar and refrigerate until ready to use.
For the roasted squash, preheat oven to 400°F. Slice the stem ends off the squash and split them lengthwise. Scoop out the seeds with a spoon. Slice squash into ½-inch-thick halfmoons. Place squash in a large bowl and toss with the oil, salt and pepper. Lay slices in a single layer on a lined baking sheet. Roast, turning slices once about halfway through cooking, until squash is browned and tender, 30 to 40 minutes.
Place squash on a platter, drizzle with about half the chimichurri, sprinkle with flaky salt and serve with the remaining chimichurri on the side.