IFor dinner tonight we are having Roasted Squash with Lemon Tahini dressing (courtesy of Bon Appetit), on a bed of Israeli cous cous and a salad.
This past week did Sushi Sunday, which we've not done in a while, with vegetable tempura. Monday we had a buttery, garlic fettuccini with fresh tomatoes, mustard greens and parmesan, sprinkled with panko. That one got rave reviews from Ryan, my husband, and John Kirk my son, and it was as easy as it sounds. Even more delicious the next day for lunch apparently, said Ryan.
So this is a new recipe. I really love Bon Appetit, for they do extensive testing on their recipes, so if you follow them closely, and sometimes not so closely you are likely to come up with a winning dish.
Following is the recipe, and I'll try to remember to take a photo of what ours looks like so we can compare!
Roasted Squash with Lemon Tahini dressing (courtesy of Bon Appetit),
ingredients
Read More http://www.bonappetit.com/recipes/quick-recipes/2012/12/roasted-squash-with-lemon-tahini-sauce#ixzz2ECEneyWW
This past week did Sushi Sunday, which we've not done in a while, with vegetable tempura. Monday we had a buttery, garlic fettuccini with fresh tomatoes, mustard greens and parmesan, sprinkled with panko. That one got rave reviews from Ryan, my husband, and John Kirk my son, and it was as easy as it sounds. Even more delicious the next day for lunch apparently, said Ryan.
So this is a new recipe. I really love Bon Appetit, for they do extensive testing on their recipes, so if you follow them closely, and sometimes not so closely you are likely to come up with a winning dish.
Following is the recipe, and I'll try to remember to take a photo of what ours looks like so we can compare!
Roasted Squash with Lemon Tahini dressing (courtesy of Bon Appetit),
ingredients
- 1 small kabocha squash or large acorn squash (1 pound), scrubbed, cut into 1-inch-thick wedges, seeded
- 1 1-pound delicata squash, scrubbed, cut into 1-inch-thick wedges or rings, seeded
- 7 tablespoons extra-virgin olive oil, divided
- 1 1/2 teaspoons cumin seeds, divided
- Kosher salt, freshly ground pepper
- 4 scallions, cut into 2-inch pieces
- 2 tablespoons fresh lemon juice
- 1 tablespoon tahini (sesame seed paste)
- Aleppo pepper or crushed red pepper flakes
- tahini is available at Middle Eastern markets, natural foods stores, and some supermarkets.
- Arrange racks in upper and lower thirds of oven; preheat to 425°. Place kabocha on a rimmed baking sheet and delicata on a second sheet. Divide 3 tablespoons oil and 1 1/4 teaspoons cumin between sheets. Season squash with salt and pepper; toss. Roast for 15 minutes.
- Combine remaining 1/4 teaspoon cumin, 1 tablespoon oil, and scallions in a small bowl; season with salt and pepper and toss to evenly coat. Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).
- Meanwhile, whisk lemon juice, tahini, and 1 tablespoon water in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season to taste with salt and pepper.
- Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.
Read More http://www.bonappetit.com/recipes/quick-recipes/2012/12/roasted-squash-with-lemon-tahini-sauce#ixzz2ECEneyWW