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Roasted Butternut Squash with Chimichurri Sauce Recipe
We've borrowed the Hasselback look of this recipe from MOB kitchen.  I normally roast the squash in our Black & Gold Smoked Chipotle oil, salt and pepper but this method looks impressive on the table! And the fresh parsley and mint are maybe growing furiously in the garden?


1 tbsp Black & Gold Original rapeseed oil 
2 large butternut squash
a handful of toasted seeds (e.g. sunflower, pumpkin)
a bunch flat-leafed parsley
a bunch of mint
75ml red wine vinegar
1 red onion
1 clove garlic, crushed 
1 tsp oregano


Preheat Oven Gas 7, Electric 220C Fan 200

Peel or pare the squashes, cut in half lengthways and de-seed.  Pop them on the baking tray flat side down and drizzle with Black & Gold Original oil and salt and black pepper. 
Bake in the middle shelf for around 15 mins them remove. 
Leave on baking tray but slice the squashes but not all the way through to make the hasselback, and pop back in the oven for a further 30 mins, basting halfway through with the tray juices. 
While the squash is cooking, chop the red onion small, as well as your mint and parsley and add to a bowl with the red wine vinegar, oregano, capers, garlic, Black & Gold Smoked Chipotle oil and salt and pepper. 


Once squashes are cooked remove from oven and serve with the sauce and toasted seeds

Tip: If you like the heat of the Chipotle really shake the bottle.