Butternut Squash Steaks with Chimichurri
  • large butternut squash
  • 2 garlic clovespeeled and crushed
  • 1 Tbsp fresh oregano
  • 2/3cup finely chopped curly leaf parsley
  • 1 Tbsp sherry vinegar
  • 1/4cup extra-virgin olive oil
  1. Preheat oven to 425 F.
  2. 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-inch steaks.
  3. In small bowl, whisk together garlic, herbs, vinegar, and olive oil and set aside.
  4. Place butternut squash steaks on parchment paper-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.
  5. Serve steaks topped with chimichurri sauce, making a perfect appetizer or side with your meal.
Recipe Notes

Per serving: 182 calories; 2 g protein; 13 g total fat (2 g sat. fat); 19 g carbohydrates (3 g sugars, 4 g fiber); 12 mg sodium