Gluten-Free · Vegetarian

Hassle back Butternut Squash with Moroccan inspired Chili Olives and Garlic Aioli

Hassle back Butternut Squash with Moroccan inspired Chili Olives and Garlic Aioli. This was a phenomenal lunch, you guys. 

– 1 butternut squash 

– 2 Tbsp oil

– Salt to taste

– Freshly ground black pepper to taste 

Preheat the oven to 400 F and lightly spray the baking sheet with oil. 

Poke the squash with a knife a few times and microwave it for 4 minutes. Let it cool then cut the tip and top. Peel the squash with a peeler. Make sure to peel off all the white layer of the squash until you start to see the orange layer. 
Cut the squash down the center lengthwise and remove the seeds from the core. Place the squash core side down on the baking sheet. Drizzle the oil and season it with salt and pepper.
Roast it in the oven for 20 minutes. Then remove the squash. Let the squash cool then create 1/8 inch apart slices in the squash without cutting the whole squash. Make sure to not burn yourself on the hot baking sheet 😁
Roast it for an additional 15 minutes at 400 F. 
Chili Olives

– 1 cup pearls green olives with pimento

– 1 Tbsp chili garlic sauce, more if you like spicy

– 2 Tbsp extra virgin olive oil 

– 1/4 tsp ground cumin 

– 1/4 tsp ground coriander

– A squeeze of lemon juice, or slices of preserved lemon 

– Salt to tasteToss all the ingredients in a small bowl. 

Garlic Aioli

 – 1/2 cup fat-free sour cream 

– 1/4 cup olive oil mayonnaise

 – 5 cloves of garlic (yes 5, you can’t call it a garlic Aioli with 1 clove of garlic 😉. I have made it with 10 cloves as well 😁)

– 1 Tbsp extra virgin olive oil 

– A generous squeeze of lemon juice 

– 2 Tbsp parsley, optional

– Freshly ground black pepper 

– Salt to taste 

Blend all the ingredients in the blender or a food processor until smooth. 


Hassel Back Butternut Squash with Moroccan Chili Olives by Summi Kitchen

Summi Kitchen

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