Smoked Paprika Chickpea & Butternut Squash Skewers with Chimichurri

Cooking Temperature

• Roast skewers at 200°C (400°F) for 25-30 minutes until butternut squash is tender when pierced with a fork. Use a food thermometer to confirm squash reaches at least 74°C (165°F) for food safety.

Storage

• Store leftover skewers in airtight meal prep containers. Chimichurri sauce should be stored separately in a sealed jar to maintain texture and prevent sogginess of roasted vegetables.

Shelf Life

• Consume refrigerated leftover skewers within 4 days. Chimichurri sauce keeps refrigerated for up to 1 week. Discard any components that show signs of spoilage including off-odors or mold.

Cross Contamination

• If using wooden skewers, soak in water for 30 minutes before roasting to prevent charring and ensure even cooking. Ensure skewers are clean and dry before food contact.

Handling

• Drain and rinse canned chickpeas thoroughly under cold water before marinating. Pat chickpeas dry after rinsing to help marinade adhere better and achieve crispy edges during roasting.

Equipment Safety

• When processing chimichurri in food processor, pulse 8-10 times only until herbs are finely chopped. Over-processing may create a puree rather than a textured sauce. Allow chimichurri to settle before opening processor lid as garlic vapors may cause irritation.

Allergen Warning

• No major allergens present in this recipe. However, when preparing in a meal prep context alongside other proteins like chicken, maintain strict separation to prevent cross-contact. Clean all surfaces and utensils thoroughly between handling different ingredients.