Chimichurri chicken and butternut squash purée

Chimichurri

• One 540 ml can Arctic Gardens Black Beans , drained
• 3 tbsp. (30 g) Chopped fresh garlic
• 3 cups (150 g) Chopped parsley
• 1½ cup (60 g) Chopped cilantro
• 1½ cup (100 g) Minced green onions
• 6 tbsp. (60 g) Finely diced jalapeño peppers
• 3 tbsp. (60 ml) Red wine vinegar
• ½ cup (125 ml) Olive oil
• ½ cup (90 g) Finely diced red bell peppers
• 1½ tsp. (12 g) Sea salt
• 1 tbsp. (3 g) Ground black pepper
• 2 tbsp. (30 ml) Lime juice

Butternut Squash Puree

• 1 bag (2 kg) Arctic Gardens Butternut Squash
• ½ bag (1 kg) Arctic Gardens Diced Potatoes
• 3 tbsp. (60 g) Unsalted butter
• 1 tsp. (3 g) Garlic powder
• ½ tsp. (1.5 g) Onion powder
• 1½ tsp. (3 g) Ground cumin