Grilled Butternut Squash with Chimichurri

I make this Grilled Butternut Squash with Chimichurri when I want a vibrant, flavorful side dish that feels both fresh and hearty. The natural sweetness of the grilled squash pairs beautifully with the bold, herb-packed chimichurri sauce. It’s colorful, satisfying, and perfect for both casual meals and special gatherings.

Why You’ll Love This Recipe

I love this recipe because it highlights the natural caramelized flavor that develops when butternut squash hits the grill. The slight smokiness combined with the bright, garlicky chimichurri creates a perfect balance.

I also appreciate how versatile it is. I can serve it as a side dish, add it to grain bowls, or even use it as a topping for salads. It’s simple, yet it looks impressive on the table.

Ingredients

• 1 medium butternut squash, peeled and sliced into 1/2-inch rounds or planks

• 2 tablespoons olive oil

• Salt, to taste

• Black pepper, to taste

For the chimichurri:

• 1 cup fresh parsley, finely chopped

• 2 tablespoons fresh cilantro, chopped (optional)

• 2 cloves garlic, minced

• 2 tablespoons red wine vinegar

• 1/3 cup olive oil

• 1/4 teaspoon red pepper flakes

• Salt and black pepper, to taste

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. I preheat the grill to medium heat.

2. I toss the butternut squash slices with olive oil, salt, and black pepper until evenly coated.

3. I place the squash directly on the grill grates and cook for about 4–5 minutes per side, until grill marks appear and the squash becomes tender.

4. While the squash is grilling, I prepare the chimichurri by mixing parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper in a bowl.

5. I remove the squash from the grill and transfer it to a serving platter.

6. I spoon the chimichurri generously over the warm squash just before serving.

Servings and Timing

I get about 4 servings from this recipe.

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

I sometimes add a squeeze of fresh lemon juice over the finished dish for extra brightness. If I want a touch of sweetness, I drizzle a small amount of honey over the grilled squash before adding the chimichurri.

For extra texture, I sprinkle toasted pumpkin seeds or crumbled feta on top. I also enjoy roasting the squash in the oven at 425°F for about 25–30 minutes when grilling isn’t an option.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I keep the chimichurri separate if possible to maintain its fresh flavor.

To reheat, I warm the squash in a skillet or oven until heated through, then spoon fresh chimichurri over the top before serving.

FAQs

Can I leave the skin on the butternut squash?

I prefer peeling it because the skin can be tough, but if the squash is young and tender, I sometimes leave it on.

What if I don’t have a grill?

I roast the squash in the oven at 425°F until tender and slightly caramelized.

Can I make the chimichurri ahead of time?

Yes, I prepare it up to a day in advance and store it in the refrigerator. I bring it to room temperature before serving.

Is this dish vegan?

Yes, this recipe is completely plant-based as written.

What main dishes pair well with this?

I like serving it alongside grilled chicken, steak, fish, or adding it to grain bowls for a vegetarian option.

Conclusion

I love how this Grilled Butternut Squash with Chimichurri combines sweet, smoky flavors with fresh, herbaceous brightness. It’s easy to prepare, visually beautiful, and packed with flavor. Whenever I want a side dish that feels both wholesome and exciting, this is one I enjoy making.