FOR THE SCALLOPS:

Heat olive oil over high heat in a skillet. Once the oil is very hot, place scallops in the skillet.

Allow scallops to sear until browned (about 2-3 minutes, or to your liking). Flip and sear the other side.

FOR THE BUTTERNUT SQUASH:

Poke holes with a fork in the squash.

Roast the whole squash for 1 hour at 400 degrees, or until soft.

Once cooled, de-seed and peel the skin off the squash.

Place into a food processor and process until smooth. (I add a bit of almond milk to get the right consistency)

FOR THE CHIMICHURRI:

See link above