Roasted Butternut Squash With Salsa Verde



  • 1 Medium Butternut Squash

  • Extra Virgin Olive Oil

  • Sea Salt, to taste

Green Salsa

  • 1/3 Cup. Extra Virgin Olive Oil

  • 1 Medium Shallot, diced (about 3 1/2 tablespoons)

  • 1/4 Cup. Fresh Parsley, finely chopped

  • 1/4 Cup. Fresh Cilantro, finely chopped

  • 1 Serrano, finely chopped

  • 1 Garlic, minced

  • 3 Tbsp. White Wine Vinegar

  • Sea Salt, to taste


  1. Preheat oven to 400 degrees.

  2. Slice off the ends of the squash, with a sharp vegetable peeler peel the skin.

  3. Stand the squash on the larger flat corner and carefully cut down the middle from top to bottom.

  4. Scrape the seeds and pulp from the middle of the squash. Lastly cut the squash into wedges.

  5. Toss the squash wedges with olive oil and sea salt in a large bowl. Arrange squash on a lined baking sheet.

  6. Roast until squash is tender and lightly browned, 35 to 40 minutes.

Salsa Verde

  1. Start by combining the shallot and vinegar and let sit for 10-15 minutes.

  2. In a bowl combine the rest of the ingredients, add the onions leaving behind most of the vinegar.

  3. Taste and season with salt to taste, set aside.

To serve, top warm butternut squash with salsa verde and enjoy!