Brilliant spiced roast onion squash, pomegranate and chimichurri dressing

I'm in love with winter squash, it's wholesome being full of alpha and beta carotene and for me it's my go to winter veg, roasted in the oven it has such a lovely sweet flavour. It loves herbs and lot's of spice, so it's a great veg to get creative with. 

I wanted to make a simple side to go along with some steaks, and decided on squash with chimichurri  (the classic Argentinean sauce commonly served with steak).  The results were a winner for me, served with a side of buttered kale it's a pretty magic meal... So here's the recipe

Spiced roast onion squash, pommegranate and chimichurri

2 large onion squash

1/2 pommegranate

1 tbsp of cumin seeds

1heaped teaspoon of ground coriander

1 tsp of cayenne

1tsp of chilli flakes

1/2 tsp of all spice

3 cloves of garlic 

Salt

Olive oil 

Chimichurri

1/2 cup of red wine vinegar

1 tsp of salt

4 garlic cloves minced

1 shallot very finely chopped

2 chillies chopped ( I use seeds too, as I like the heat)

1/2 cup of coriander chopped

1/4 cup of parsley chopped

3 tbsp of oregano chopped

3/4 cup of extra virgin olive oil

1. Preheat your oven to 190oc.

2. Slice your onion squash in half and scoop out the seeds. Slice the squash widthways into 2cm lengths.

3. Place in a bowl and add the spices, garlic, salt and a generous glug of olive oil, using your hands coat all pieces with this spice mix.

4. Place in a lined baking tray and cook for about 50 mins, or until soft, turning halfway through.

5. In the meantime make the chimichurri, slice the shallot ,chilli and herbs and mix with the minced garlic. Combine with olive oil and red wine vinegar and season to taste. It should have a nice kick and well balanced herby flavour. 

6. While the squash is warm, coat with chimichurri, scatter over some pommegranate seeds and a nice drizzle of your best olive oil....delicious!