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Butternut Squash Steaks with Chimichurri

Serves 4


    Chimichurri is so much more than a condiment; it’s a bold, punchy sauce that can elevate your dish to “favourite” status. It possesses strong flavours combined with clean oregano and parsley, pungent garlic, and tangy vinegar. Creamy butternut squash is simply a vessel for this divine condiment.


    Get creative

    Chimichurri is a very versatile condiment and goes well with most vegetables, potatoes, and proteins.


    Butternut Squash Steaks with Chimichurri


      • Large butternut squash
      • 2 garlic cloves, peeled and crushed
      • 1 Tbsp (15 mL) fresh oregano
      • 2/3 cup (160 mL) finely chopped curly leaf parsley
      • 1 Tbsp (15 mL) sherry vinegar
      • 1/4 cup (60 mL) extra-virgin olive oil


      Per serving:

      • calories182
      • protein2 g
      • total fat 13 g
        • sat. fat2 g
      • carbohydrates19 g
        • sugars3 g
        • fibre4 g
      • sodium12 mg



      Preheat oven to 425 F (220 C)


      Cut the long straight part of the butternut squash away from the bulb end (the part where the seeds are found). Using only the long, straight part for our steaks, peel and cut lengthwise into approximately 3/4 in (2 cm) steaks.


      In small bowl, whisk together garlic, herbs, vinegar, and olive oil and set aside.


      Place butternut squash steaks on parchment paper-lined lined baking tray and, with a pastry brush, very lightly brush some chimichurri sauce over the tops. Bake in preheated oven for 30 minutes, or until fork tender.


      Serve steaks topped with chimichurri sauce, making a perfect appetizer or side with your meal.



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