Add the
butternut squash wedges into a large mixing bowl, and cover with the olive oil, paprika, cinnamon, mixed spice, garlic, salt and some cayenne pepper.
Dollop the squash purée onto warmed serving plates and place the
roasted squash wedges on top, adding all the roasted flavourings and walnuts from the roasting tray.
Here's the menu: Roasted Turkey with Tandori Spices, Roasted
Hubbard Squash Wedges with Garam Masala, Basmati Rice with Saffron and Cloves, Red Lentils with Tamarind and Dates, Potatoes with Tomato Curry, Creamed Spinach with Cardamom and Shiitake Duxelle, Steamed Brussels Sprouts with Ghee and Sea Salt, Cranberry and Ginger Chutney, Mint and Chile Raita, Clover Rolls with Rosemary, Pumpkin and Arborio Rice Pudding, and Shrikand (a creamy yogurt dessert) with Fresh Pomegranate Seeds.
Once the Acorn squash is roasted, toss the salad with some of the dressing, and top each
acorn squash wedge with the salad.
You approach the
oversized squash wedge with a fork and knife, like you would a piece of protein, and maybe it's in my head, but this looks nothing like the «rabbit food» that so many vegetable centric dishes get categorized as.
Grill marks look good on, well, everything: white Halloumi slices,
orange squash wedges, yellow lemon slithers, cauliflower florets, and so on.
In a baking pan, toss
the squash wedges and garlic together with the olive oil and 1/4 teaspoon of salt.
Preheat oven to 375 degrees F. Toss
your squash wedges with the olive oil and lay them side by side on a foil lined baking sheet.
Sure, you could just roast
some squash wedges and call it a day.
Toss
the squash wedges in 1 tablespoon olive oil and 1/4 teaspoon kosher salt.
Arrange
the squash wedges and kale on the focaccia.
Preheat the oven to 400 degrees F. Arrange
the squash wedges on a foil - lined sheet pan.
Spoon the crumb topping onto
the squash wedges.
Divide the dressed greens onto each of 4 plates, and surround with 2
squash wedges.
Then I cut a large turnip into batons and threw that together with the butternut
squash wedges (vegetables that are the same texture and hardness can be paired up easily), olive oil, and salt and pepper, and baked it for about 40 minutes.
Oooh love the contrast of cayenne and cinnamon on these butternut
squash wedges!
< 3 Harriet Emily recently posted... spiced butternut squash wedges