Argentinian Chimichurri Marinade and Sauce; Curried Vegetables on Baked Acorn Squash

We are still finding the jewels of fall at our Malibu Farmers' Market.  Acorn squash is beautiful right now, deep in color and packed with nutrients.  We are still in harvest mode: plenty of broccoli, cauliflower, onions, and herbs, not to mention all the root crops.  Try roasting a variety of the roots, beets, parsnips, turnips and sweet potatoes, just a little olive oil and sea salt, for a color blast on a plate. I decided to post some of the recipes I have gathered on my travels to Bali, Argentina, etc. They give us the unusual twists on our typical styles.  The chimichurri marinade is very popular on steak, of course, but you should try it on chicken or grilled vege kebabs or even toasted baguette! Have fun, shop at your local farmers' market this Sunday and stock up!   Argentinian Chimichurri Marinade and Sauce For approx. 2 cups 1 bunch flat leaf Parsley, leaves only, rough chopped 1 small brown onion, small dice 1/2 cup cider vinegar or other "medium weight" vinegar 1 tablespoon garlic, chopped 1/2 Teaspoon cumin powder 1/2 teaspoon ground coriander A small handful Fresh Cilantro, (optional) 1 & 1/2 cup light olive oil Mix all ingredients very well in a bowl expect oil, until well incorporated Add oil in small stream while mixing Can be done in a blender if preferred This can be used for marinating chicken, tri-tip steak, or even Tofu and Vegetables. Reserve some for drizzling on meat after it is cooked Curried Vegetables on Baked Acorn Squash Serves 6-8 2 Acorn Squash cut in half, seeded 2 Carrots chopped 1 Cup cut Cauliflower 2 Cups of mixed cut vegetables of your choice, Broccoli, Mushroom, Red and Yellow Peppers For Curry Sauce: 2 T. Curry Powder 1 T. Chili Powder 1 stalk Lemongrass, chopped 5 cloves Garlic, finely chopped 1 ½ T. Ginger, finely chopped 1 Onion, chopped 2 Bay Leaves Salt and Pepper 2 – 15 oz. cans Coconut Milk 6-8 leaves Basil Place Acorn Squash halves on sheet pan with ½ inch water and bake until soft at 350, approx. 50-60 minutes, then cut ea. Half into half again (8 pieces total) Parboil Carrot, Potato, Cauliflower, Broccoli 3 minutes, reserve Saute Onion, Garlic, Ginger one minute Add Curry powder, salt and pepper, Bay Leaves, Lemongrass Mix well before adding Coconut milk Add Basil Add the reserved vegetables and any other veges Stir and simmer gently and divide on the Acorn Squash pieces