Thursday, November 14, 2013

Chimichurri with Acorn Squash

This recipe, adapted from Isa Does It, Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week by Isa Chandra Moskowitz is loaded with flavor. Think about the title for a moment. The recipes are easy, delicious, vegan, and are designed for weekdays as well as weekends. Her almost 200 recipes take into consideration busy lives, stores that don't sell unusual or hard to obtain ingredients, or little desire to follow up a meal with a ton of dishes required to make a complex recipe from scratch. Isa has published many other recipe books which are staples in the vegan kitchen. She also contributed to the dessert section of Del Sroufe's Forks Over Knives companion book. 

Baked Acorn Squash


Cut an acorn squash in half. Scoop out the seeds with a grapefruit spoon. Following the naturally ridged shape of the squash, cut into moon slivers and bake in 350°F oven for about 40 minutes.


Chimichurri


2 cloves garlic peeled
½ cup pepitas (either raw or not - whatever you can find)
2 cups dried parsley
¼ cup red wine vinegar
¼ to ½ cup water
1 Tbls grapeseed oil
1 tsp salt
½ tsp crushed pepper


Chop garlic in Vitamix or by hand.
Add pepitas to the garlic and blend in Vitamix or food processor.


Add remaining ingredients and puree.


Add more water if required to make an easy to spread condiment on moon slivers of baked acorn squash.

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