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Grilled Butternut Squash with Chimichurri

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Sweet, smoky grilled butternut squash topped with vibrant, herb-packed chimichurri for a fresh and flavorful side dish that feels both hearty and elegant.

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

Instructions

  1. Preheat the grill to medium heat.
  2. Toss the butternut squash slices with olive oil, salt, and black pepper until evenly coated.
  3. Place the squash directly on the grill grates and cook for 4–5 minutes per side, until grill marks form and the squash is tender.
  4. While the squash grills, prepare the chimichurri by mixing parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper in a bowl.
  5. Transfer the grilled squash to a serving platter.
  6. Spoon the chimichurri generously over the warm squash just before serving.

Notes

  • Add a squeeze of fresh lemon juice for extra brightness.
  • Drizzle a small amount of honey over the squash before topping for added sweetness.
  • Sprinkle toasted pumpkin seeds or crumbled feta for extra texture.
  • Roast in the oven at 425°F for 25–30 minutes if grilling is not available.
  • Store leftovers in the refrigerator for up to 3 days.
  • Keep chimichurri separate when storing and add fresh before serving.

Nutrition

Find it online: https://recipesbyliza.com/grilled-butternut-squash-with-chimichurri/