ROASTED KABOCHA SQUASH
This roasted kabocha squash recipe is a delicious fall or winter side dish! Topped with sesame seeds, scallions, and my sesame ginger dressing, it's filled with sweet, savory, and nutty flavor.
Provided by Jeanine Donofrio
Categories Side Dish
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F and warm the squash (whole) in the oven for 10 minutes, so that it's easier to slice.
- Line 2 baking sheets with parchment paper.
- Slice the squash in half lengthwise, scoop out the ribbing and seeds, and then slice into 1½-inch slices. Divide the slices among the baking sheets, drizzle with the olive oil, sprinkle with salt and pepper, and roast for 25 to 30 minutes, flipping halfway, until golden brown and tender. (Note: the skin should be tender and it's edible too.)
- Arrange the roasted squash on a shallow platter. Drizzle with the dressing, and sprinkle with the scallions, sesame seeds, and microgreens. Season to taste with more salt and pepper and serve.
ROASTED KABOCHA SQUASH
The farmers' markets are full of beautiful fall squash; right now, our favorite is the kabocha squash. It has rich, firm flesh that's not watery. We prepare the squash like we would prepare meat to concentrate the texture and flavor.
Provided by Canal House
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Cut the squashes in half horizontally. Scoop out the seeds and discard. Dice the preserved lemon rind.
- Place the squash halves, cut side up, on a rimmed baking sheet. Drizzle the flesh with olive oil, salt, pepper, diced preserved lemon rind, and a squeeze of lemon. Roast uncovered in the oven, 1 hour.
- Remove the squash from the oven. Cut into large wedges, drizzle with the remaining olive oil and lemon juice, salt, pepper, and chopped parsley. Serve immediately, or use in Pasta with Roasted Kabocha Squash and Pecorino Romano (see recipe).
CRUNCHY MICHELADA
Steps:
- Add the vegetable oil to a medium saucepan and heat over medium-high heat until hot. Add the tortilla strips, in batches if needed, and fry until crisp on both sides, 3 to 5 minutes. Remove to a paper towel lined plate and season with salt.
- Combine the salt and chipotle powder in a small mixing bowl and place on a flat tray or a large container lid. Set aside.
- Reserve 1 tablespoon lime juice in a small dish and combine the remaining lime juice with the tomato juice, hot sauce and Worcestershire and mix well. In a small bowl, mix the diced radishes, celery and cucumber.
- Dip the rims of 6 pint glasses into the lime juice, then into the salt mixture so a generous coating is on each rim.
- Put a couple large cubes of ice into each glass. Evenly divide the vegetable mixture on top of the ice. Divide the hot sauce-tomato juice equally among the glasses, then top with the beer. Garnish each with two tortilla strips.
ROASTED HUMMUS
Here I've taken a recipe for roasted chickpeas, cooled the mixture, added tahini, etc. and finally pureed the mixture. Very important to reserve all the cooking liquid. I think I got the roasted chickpea recipe from the Sugar Solution book...??
Provided by COOKGIRl
Categories Beans
Time 40m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- In a bowl toss the chickpeas, garlic, oil and spices.
- Place the mixture in a single layer on a baking sheet. Bake 25 minutes or until beans are slightly "crisp" and golden. Stir the beans occasionally while baking so that they roast evenly. (If the garlic looks as if it may be roasting too quickly, remove and continue baking the chickpeas).
- Once roasted, set beans aside to cool.
- In a blender combine the chickpeas, peeled roasted garlic, tahini, salt and lemon juice. Add about 1/3 cup of the reserved chickpea liquid. Blend until smooth, adding more cooking liquid if necessary to aid in blending. Stop machine and scrap down the sides with a spatula. Blend again until smooth, adding liquid as needed.
- Adjust seasoning. Transfer to serving bowl, cover tightly and refrigerate.
- When ready to serve, garnish with fresh parsley sprig. Serve the hummus with pita chips, French bread, cut up vegetables, etc.
- Hummus is best prepared at least 1 hour in advance, but ideally 3 hours is better.
Nutrition Facts : Calories 448.3, Fat 16.5, SaturatedFat 2.2, Sodium 733.7, Carbohydrate 63, Fiber 12.8, Sugar 0.7, Protein 15.8
SWEET & SPICY ROASTED KABOCHA SQUASH
From Just Hungry, but modified to cut the spiciness a bit. I just started getting to know winter squashes, and kabocha has become my favorite. It's fairly small, nicely sweet, and the skin is so thin that you don't need to peel it. This is a really easy way of preparing it.
Provided by IngridH
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.
- De-seed and cut the squash into slices about 1/4 inch thick.
- Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
- Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.
- Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
- Serve hot or at room temperature.
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