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Cooking with squash from MN Landscape Arboretum

Take your squash game to the next level with delicious fall recipes.

John and Jenny Thull love squash. Just last year, they harvested 10 tons of over 200 varieties. They are hosting a 'Celebrating the Squash Harvest' event on Saturday October 20 at the Minnesota Landscape Arboretum. The event takes place from 2 p.m. to 4p.m. For more information click here.

Jenny and John also decorated the KARE 11 backyard with all of their beautiful gourds. Jenny joined KARE 11 Saturday to talk about the 310 varieties they grew at "The Arb" this year and to share a recipe.

GRILLED DELICATA SQUASH WITH CHIMICHURRI SAUCE

INGREDIENTS:

For the squash:

3 pounds acorn or delicata squash

1 tablespoon olive oil

1/4 teaspoon salt

Ground black pepper

For the cilantro chimichurri:

1/2 cup olive oil

1/2 cup finely chopped cilantro

1/2 cup finely chopped parsley

1 tablespoon finely chopped oregano leaves

1 1/2 teaspoons chili flakes

4 garlic cloves, minced

1/4 cup red wine vinegar

PREPARATION:

Prepare the squash: Cut the squash in 1 inch rings. Scoop out and discard the strings and seeds (save and roast the seeds, if you like).

Toss the squash with a 1 tablespoon of olive oil, 1/4 teaspoon or so of salt, and ground black pepper. Place on the prepared baking sheet.

Grill the squash over medium heat for 5 Minutes or until easily pierced with a fork.

While the squash is cooking prepare the chimichurri. In a medium bowl, stir together the olive oil, cilantro, parsley, oregano leaves, chili flakes, garlic, red wine vinegar and 1/4 teaspoon salt. Taste and add more salt if needed.

Transfer grilled squash to platter and dress with generous amounts of chimichurri.

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