Photo of squash collaged against a pink background with green triangle graphic.


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Makes 4 Servings

You know what they say…EAT YOUR COLORS! A healthy plate should include lots of pretty hues. In the case of this Roasted Squash W/ Cilantro Cimichurri recipe, vivid orange and green make for a visual (and edible) delight.

Traditionally, chimmichurri is South American sauce used for grilled meat. NOT IN OUR HOUSE! The recipe creator – our friend Donya from @Lilbrocollihead, got creative with this sauce, partnering it with “meaty” squash, instead! Bonus, this recipe is soy, nut, and gluten free!

Check out Donya’s other healthy recipes including Raw Winter Veggies Salad and Root Vegetable Tian. And, don’t miss our Q+A with Donya, herself!


1 acorn and/or delicata squash

1 Tbsp extra virgin olive oil (or unrefined coconut)

sea salt, to taste

freshly ground black pepper, to taste


½ cup extra virgin olive oil

¼ cup red wine vinegar

1 cup cilantro, finely chopped

1 cup parsley, finely chopped

4 garlic cloves, minced

2 tsp chili powder

sea salt, to taste

freshly ground black pepper, to taste


Pre-heat oven to 400°F.

Mince garlic.


Cut the squash in half lengthwise.

Scoop out and discard the pulp and seeds (bonus: save and roast the seeds!).

Cut the squash into 1-inch slices

Generously coat the squash with a 1 Tablespoon of extra virgin olive oil or unrefined coconut oil, then season with sea salt and freshly ground black pepper.

Arrange squash slices on the prepared baking sheet.

Roast the squash for 30-35 minutes, or until crisp on the outside and easily pierced with a fork.


Thoroughly wash chopped cilantro and parsley.

In food processor fitted with a “S” blade, pulse the cilantro and parsley until finely chopped.

Add extra virgin olive oil, red wine vinegar and minced garlic.

Season with chili powder, sea salt and freshly ground black pepper, to taste.


Transfer the Roasted Squash slices to a serving platter or individual plates. Top with a generous amount of Cilantro Chimichurri, and enjoy!

Roasted Squash W/ Cilantro Chimichurri can be stored in an air-tight container in the fridge for 5-7 days.