Categories: Vegetables- squash
Ingredients
- 2 cups, peeled, cubed butternut squash
- 1/4 cup olive oil
- 2 Tbsp. lime juice
- 1/4 cup chopped cilantro OR flat-leaf parsley
- 1/4 cup chopped fresh basil
- 1/4 cup manchego cheese (see note)
- Salt and ground pepper, to taste
- Toasted almonds
Directions
- Heat oven to 400 degrees.
- In a food processor, pulse the butternut squash until the pieces are very finely diced. Stir in the olive oil, then spread the mixture on a foil-lined rimmed baking sheet. Bake 12 to 12 to 15 minutes, or until tender, but not mushy.
- Remove foil from pan and place the squash in the freezer to chill for 10 minutes.
- Once chilled, transfer the squash to a medium bowl and stir in the lime juice, cilantro, basil, cheese, salt and pepper. Use over pork and top with toasted almonds
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Note: Manchego is a Spanish cheese with a rich, mellow flavor. If unavailable, use a mild to medium cheddar, Monterey Jack or Romano.