Lamb with chimichurri and delicata squash

Monday October 15

Nothing like rare slices of left-over lamb. We decided on a chimichurri sauce. One basic recipe is here:

1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
All ground up.

The cumin is a nice touch, but believe me, 2 cloves of garlic is quite enough if you're going to slurp it down immediately; it needs time to mellow out (as which of us does not?).

Here's a nice way to do the delicata:
It takes a certain amount of peeling away of the hard, ridged cover, but well worth it. We were out of cider and so just added finely chopped apple to the mix, with a little more water to steam.
Squash + apples + sage = Autumn in America (even if the temperature was in the 80's thanks to global warming, Bush, and the wrath of Demeter).