![]() You can then further separate the seeds from the pith in the water. Garnish with the dates, pomegranate seeds, mint, and za’atar spice, if using.Ĭhef’s note: If you have a whole pomegranate, get the seeds out by first cutting the fruit in half, separating the top from the bottom, then gently whacking the peel side of the fruit with a spoon or rolling pin while holding it over a bowl of water. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to coat. Plate everything together on a large serving platter by spreading the squash and shallots around, then drizzle everything with sauce. Place the squash on a rimmed baking sheet.Add a bit of cold water as needed to make the sauce a consistency you can drizzle. In a small bowl, combine the ginger-garlic paste with the yogurt, buttermilk, lemon juice and lemon zest.While the squash is in the oven, mince the garlic and ginger together, then mash them into a paste by smooshing the minced ingredients with the side of your knife against the cutting board.Roast in the oven on a large baking sheet for about 40 minutes, or until the squash and shallots are caramelized.Combine the squash and peeled chunks of shallots, then toss with the olive oil, salt, and pepper to taste. Leaving the skins on the squashes, slice them crosswise into 1-inch wedges. This salad is a delicious, colorful accompaniment to any fall table.ġ/2 butternut squash (the bulbous end), halved and seededġ pomegranate, or small handful of pomegranate seeds If you use a mix of squash, use the leftovers later in the week in this squash and fennel soup, squash and chickpea curry, or kale and roasted vegetable soup. ROASTED SQUASH FREEUse the za’atar spice blend (a Middle Eastern mixture of dried herbs, sumac, sesame seeds, salt, and other spices) if you can find it, or try other warming spices, such as cinnamon, nutmeg, cumin, and allspice.įeel free to use only butternut squash if you like (but use a large one). I have changed the sauce to make it even more acidic and bright. This roasted vegetable salad is a variation of a popular recipe from chef Yotam Ottolenghi. Let’s not forget orange soups, deep greens, the warm reds of pomegranate or grapefruit studding a salad, caramelized edges, and blackened bits. Fall foods bring us autumnal color palettes and all the yummy things those entail. ![]()
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