Roasted Butternut Squash with Poblano Pepper

by Julie Watson

This dish is vibrant and warming. I’ve paired with a protein for meals but it could be used as a main dish accompanied with other veggies or grains since the squash is hearty. I use a chimichurri spice blend that has 3 different dried Mexican chiles. Chili powder would make a great substitute as noted below.

The recipe will fill two large baking sheets. If you only have one baking sheet, wrap up one half of the butternut squash and put it in the refrigerator for another day. You can also half spice, chili and sauce amount.

• 1 butternut squash (2 lbs)
• 1 poblano pepper, deseeded and ribs removed, chopped
• 2 tsp chimichurri spice (or 2 tsp chili powder plus ½ tsp dried oregano)
• 1 tsp paprika (omit if using chili powder)
• 4 Tbs olive oil
• Salt
• Lime wedges (optional)

Sauce

½ cup Greek yogurt

½ cup buttermilk

1 Tbs olive oil

3 small garlic cloves, finely chopped

pinch of salt

Preheat oven at 400°F. Line baking sheets with parchment paper.

Peel the squash and cut in half lengthwise. Scoop out and discard the seeds. Slice each half, from top to bottom, into 1/3-inch thick slices. Lay the slices on baking sheets. Combine the oil and spices in a small bowl and brush the oil mixture onto the squash slices. Sprinkle the poblano then a little salt over the slices and roast in oven for 15 to 20 minutes, until squash is tender. Set aside to cool.

In meantime, whisk together the sauce ingredient. Once the butternut squash slices have cooled, plate them and drizzle with the sauce. Add fresh lime juice to desired taste.

Nourish