TODAY Food Club

Chimichurri is the star of this flavorful dish. Accompanied with seasonal vegetable favorites like spiced pumpkin and potatoes. Chimichurri the traditionally Argentianian condiment doubles not only as a sauce but marinade. It goes with so much more than meat, and can be found in many Latin households on the side or on top of dishes. I hope you will enjoy this new seasonal favorite for my family with an old classic, Chimichurri as much we have.

Chimichurri Sauce over Roasted Spiced Pumpkin & Potato

• Servings: ½ cup
• Yield: 6-8 servings
• Prep Time: 20 min
• Cooking Time: 45 min

Ingredients

• Pumpkin : Peeled, Seeded, Chopped into medium dice. ½ small pumpkin approx 2-3 lbs
• 2 Potaotes : Peeled, Chopped into medium dice.
• 1 tbsp Smoked Paprika
• 1 tbsp Garlic Powder
• ½ tbsp Grade A Maple Syrup
• 1 ½ teaspoon salt (divided btwn Chimichurri sauce and Roasted Vegetables)
• 3 ounces parsley ( Stems Removed)
• 2 tablespoons minced garlic
• 1⁄2 ounce red onion, minced
• 1⁄4 cup red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dry oregano
• ¾ Cup Extra Virgin Olive Oil for Chimichurri Sauce
• ¼ Cup Extra Virgin Olive oil for Roasted Vegetables
• 1⁄4 teaspoon freshly ground black pepper

Preparation

1. Chimichurri Sauce - Chop the Parlsey and Add to food processor
2. Add garlic, onion, vinegar, lemon juice, and oregano to food processor with parsley and pulse to combine.
3. Slowly Add The olive oil as you pulse the ingredients
4. Careful not to overblend. You still want some consistency to your sauce
5. Season with Salt to taste, add more if desired
6. To a roasting pan add medium diced pumpkin and potato
7. Toss pumpkin and potato in extra virgin olive oil
8. Add spices and maple syrup (Paprika, Garlic Powder, Sea Salt)
9. Roast in preheated oven at 350 for 30-40 minutes
10. Place Roasted Vegetables in a serving platter. Spoon 2-3 Tbsp of Chimichurri sauce over the top
11. Serve on platter with additional chimichurri sauce on the side

Recipe Tags

• Comfort Food
• Latin
• Side dish