roasted-butternut-squash-bowls-with-chimihurri-drizzle

ROASTED OLE BUTTERNUT SQUASH BOWL WITH CHIMICHURRI DRIZZLE

Want to get your taste buds dancing? Try this super simple dish that is a meal all in one! The power food butternut squash gives you in just one cup a whopping 437% of your beta-carotene and 52% of your vitamin C daily needs. These beauty bowls also give you more potassium than a banana to help reduce post-workout muscle cramps and relax your blood pressure. So let’s “bowl it up”

Power  Food: Butternut Squash

Prep. Time: 10 min. | Cook Time:  40 min.    | Total Time: 50 min. | Serves: 4 | Serving Size: 1 bowl

Free From: Gluten, Dairy, Soy

Ingredients:

  • 2 medium butternut squash (or spaghetti squash), halved & seeds removed

Ole Slaw

  • 2 cups purple cabbage, thinly sliced (or ready-made slaw)
  • 1-cup edamame beans (or 1-15 oz. can black beans), frozen, rinsed & drained
  • ½ cup corn (optional)
  • 1 red bell pepper, chopped
  • ½ cup cilantro, minced
  • ¼ cup lime juice, freshly squeezed
  • pinch of sea salt & pepper, to taste

 

1 Minute Guac

  • 1 medium avocado, halved, pitted & peeled
  • 2 Tbsp. lime juice, freshly squeezed

 

Chimichurri Drizzle

  • 1 cup each: parsley & cilantro, tightly packed
  • ½ medium red onion
  • ½ cup vegetable stock (low sodium & gluten free)
  • 3 cloves garlic
  • ¼ cup lime juice, freshly squeezed
  • ¼ tsp.+ red pepper flakes
  • sea salt & pepper, to taste
  • ¼ cup cilantro, minced, to garnish

 

Directions:

  1. Preheat oven to 400˚F.
  2. Place the halved butternut squash on a parchment lined baking sheet flesh side down. Roast for 30-40 minutes or until the flesh is easily pierced through with a fork. Set aside.
  3. In the meantime, toss together the cabbage, edamame beans, corn, bell pepper, cilantro, lime juice, sea salt and pepper in a large salad bowl. Set aside.
  4. To make the Guac. Mash the avocado and then mix with the lime juice.
  5. Now let’s get hot! Add the parsley, cilantro, onion, vegetable stock, garlic, lime juice, red pepper flakes, sea salt and pepper to a food processor and process until smooth.
  6. Now you are ready to “bowl it up!”, Add equal amounts of the slaw into each squash “bowl” and add a big dollop of Guac. Drizzle with chimichurri, garnish with remaining cilantro and serve!

 

Nutritional Facts: Calories 296.4 | Total Fat 8.6 g | Saturated Fat 1 g | Polyunsaturated Fat 1.1 g | Monounsaturated Fat 4.3 g | Cholesterol 0 mg |Sodium 105.5 mg | Potassium 1359.1 mg | Total Carbohydrate 52.6 g | Dietary Fiber 15.3 g | Natural Sugar 2.7 g | Protein 10.4 g | *Vitamin A 525 % | *Vitamin C 159.7 % | * Manganese 36.8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs


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