Summer is the best time to enjoy grilling, even if you don't have an outside grill. I take advantage of my grill pan as often as possible, usually on weeknights when I can put on some fish and then pair it with something healthy. Immediately intrigued by a recipe I saw in Martha Stewart's Everyday Food magazine, I tried to put a new spin on salmon by serving it with this refreshing mango chimichurri sauce, along with a side of roasted butternut squash with tons of fragrant spices and red onions.
The overall taste was light, but substantial enough to fill you up. I also loved the freshness of the mango, intermixed with the fresh cilantro and lime juice. It definitely tasted like summer, and even made a good salsa substitute after all the fish was gone.
Here's the recipe for the salmon with mango chimichurri and then my simple directions on the butternut squash:
Roasted Butternut Squash with Red Onions:
Ingredients (serves 2)
1 package of pre-cut butternut squash (I buy this from Trader Joe's). Or you can simply cut it yourself into 1 inch cubes.
1/2 red onion, sliced
Olive oil
Salt (I prefer Gardenfreude's rosemary salt)
Ground pepper
Directions:
Preheat oven to 425 degrees. Season the butternut squash with salt and pepper, and add two generous glugs of olive oil. Then mix in the onions and spread on a lined baking sheet.
Bake for about a half hour to 35 minutes. Turn the squash halfway into the baking process so both sides get golden brown.
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