If you love butternut squash, this is for you. If you've never tried butternut squash before, it could very well convert you.
This combo of Butternut Squash, Tahini & Rice is both inspired by and, in part, adapted from Ottolenghi. The dressing is the Blogger's, as is the final combination of ingredients.
For a vegetarian meal, it's really delicious and a vegan option is available.
It's versatile; serve it warm or at room temperature. at lunchtime, dinner or as a side. Ring the changes with ease; customise to your taste with favourite additions. Add finely sliced red bell pepper, cooked green beans or peas. Stir into a crisp salad. Replace the creamy dressing with a hummous/lemon emulsion.
It will likely become a favourite dish.
100gm/3.5 oz 0-fat yoghurt
1 generous tsp lemon juice OR white wine vinegar
1 small clove garlic, finely grated
2 tsp chopped fresh or 3/4 tsp dried mint
pepper & salt
1 tbsp good tahini
- Preheat oven to 220c/425f OR when ready to cook, Air Fryer to 190c/375f.
- Prepare squash (see Serious Eats). (If you like, save time and effort with about 500g/1 pound ready prepared squash from major supermarkets.) Thickly slice red onion. Mix in a large bowl.
- Add a generous glug of oil (1.5-2 tbsp), coarse sea salt & ground black pepper; toss until squash is well coated
- Spread in a single layer on a lined baking sheet/airfryer tray; roast 35 mins or until a skewer meets no resistance when inserted. Turn halfway through cooking; check near end to prevent burning
- Leave to cool
- If saving some squash for another dish, remove and set aside. Mix rice with squash, onions & their juices
- Toast pine nuts, seeds or nuts, pref in oven, 5 mins. (A Frying pan will do)
- Mix tahini dressing ingredients; if too thick for drizzling, add more lemon juice or stock, bit by bit, until it reaches desired consistency
- When ready to serve, spread veg/rice mix on a platter; drizzle over dressing to moisten but not overwhelm
- Scatter over nuts/seeds, then za'atar & parsley or mint
Tips:
- To make the dish go further, add the max amount of cooked rice (almost equal to the squash) OR set aside half the cooked squash for another meal
leftover dressing is great for sandwiches/ salads; keeps 3 days in fridgeButternut Squash Salad - Salad of Butternut Squash & Creamy Tahini Dressing: replace rice with lettuce, cucumber, cooked peas & finely chopped red pepper; replace seeds with toasted cashews
- Find Ottolenghi's Dairy-free Vegan Tahini Dressing: here. (untested by 67goingonon50) For singletons/couples 67 suggests using 1/3 of the ingredients
This recipe has been inspired by and partly adapted from Ottolengthi with original touches from B M Lee/ Bright Sun Enterprises.
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