Ingredients:
Grilled Butternut Squash:
- ¼ cup (60 ml) smoked paprika
- 1 tablespoon (15 ml) ground cloves
- ¼ cup (60 ml) onion powder
- 2 tablespoons (30 ml) garlic powder
- Salt and pepper
- 1 large butternut squash
- Oil, for grilling
Chimichurri:
- 1 cup (240 ml) parsley leaves
- 2 tablespoons (30 ml) oregano leaves
- 2 cloves garlic
- 9 tablespoons (135 ml) pumpkin seeds, toasted
- 2 tablespoons (30 ml) red wine vinegar
- 1 cup (240 ml) olive oil
- 1 teaspoon (5 ml) chili flakes
- Salt and pepper
Method:
For the Grilled Butternut Squash:
Preheat a grill to medium heat.
In a small bowl, combine the smoked paprika, cloves, onion powder, and garlic powder. Season with salt and pepper.
Peel the butternut squash and cut off the bulbous end. Cut the neck in half lengthwise and slice into ½ inch thick half moons.
Toss the squash in a bowl with oil and your desired amount of the spice blend.
Spread the squash out on the grates and grill until fork tender, about 8-10 minutes, flipping halfway.
Keep warm.
For the Chimichurri:
Finely hand chop the parsley, oregano, and garlic. Transfer to a small bowl.
Using a mortar and pestle, grind the pumpkin seeds into a fine powder and add them to the herb mixture.
Stir in the vinegar, olive oil, and chili flakes. Season with salt and pepper.
If not using right away, then store in the refrigerator.
To Serve:
Serve the warm grilled squash warm, spooning the chimichurri over the top.
