Roasted Ole Butternut Squash Bowl with Chimichurri Drizzle
Power Food: Butternut SquashFree 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
- Preheat oven to 400˚F.
- 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.
- 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.
- To make the Guac. Mash the avocado and then mix with the lime juice.
- 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.
- 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!
Notes
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