BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Frozen Corn is the Cure

Gathering up my bags and grocery list, I stepped out of my enclosed oasis of air conditioning and into the midday sun. Slamming the car door shut and turning to go, I suddenly found myself caught. It wasn’t unusual to find my shirt, or purse, or even hair entangled in a closed door, but when I looked down to the source, I was unprepared for what I saw. Oh… Shit was the only clear thought that passed through my mind upon discovering that it was, in fact, my right thumb being held captive, fully enclosed in the not only latched, but locked car door.

Forget about that quick, routine grocery run. Although it took a moment for the pain to register, it roared into clarity the moment I finished fumbling to extricate myself. Gritting my teeth and marching into the store, passing through the produce and going straight to the freezer aisle, I grabbed the first thing I found that might stop the swelling: Corn. Nature’s first aid, frozen corn, in all of its icy glory. Of course, I still completed my shopping, the bag of frozen corn draped stiffly around my mangled digit.

No bones were broken and miraculously, no blood was spilled, but the thumb remains black and angrily inflamed well beyond its usual size even five days later. Traditional pain killers have proven ineffective at best, incapacitating at worst, and so at the end of the day, I find myself curled up in bed with yet another bag of frozen corn wrapped around my smashed finger. It’s the only thing that brings any modicum of relief.

All of that is to say that I have found myself with a considerable stock pile of corn, both frozen and fully thawed after serving as overnight ice packs. Giving their all for the cause, these kernels exhaust their typically toothsome structure along with their magical healing qualities, making for some rather mushy bags of corn pulp in the morning. Sending them off in a blaze of glory, the best way I’ve found to appreciate the service of these vegetables is in a golden puree of rich, summery soup.

The term velouté typically refers to a silky-smooth sauce, but in this case, it was the only term that seemed sufficient to describe the creamy, luscious texture of such a full-bodied soup. Thickened not with added starches, gums, or flours, its the bulk of the corn itself that creates this winsome quality. It’s a good thing I’m so fond of this blend, served both piping hot and thoroughly chilled, because it looks like there will still be a lot more where that came from… At least until my thumb is on the mend.

Roasted Corn Velouté

1/4 Cup Olive Oil, Divided
5 Cups Corn Kernels (Thawed if Frozen)
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
2 Small Onion, Diced
4 Small Cloves Garlic, Minced
1/2 Medium Yellow Pepper, Diced
3 – 4 Cups Vegetable Stock
1 Tablespoon Lemon Juice
1/4 – 1/2 Teaspoon Cayenne Pepper

Preheat your oven to 450 degrees.

Combine the corn, 2 tablespoons of olive oil, salt, and pepper, tossing until the corn is evenly coated. Spread the corn mixture out evenly on a large baking sheet. Roast for about 15 minutes, stirring at the 10 minute mark, until the kernels look lightly toasted.

Meanwhile, heat the remaining oil in a medium saucepan and begin to saute the onion. Introduce the garlic and yellow pepper next, stirring frequently, until all of the vegetables are golden brown around the edges. Add in 3 cups of the vegetable stock along with the lemon juice and 4 cups of the roasted corn, and let everything simmer gently for 15 – 20 minutes.

Transfer everything into a blender and thoroughly puree, until perfectly smooth. Add cayenne pepper to taste, and the final cup of vegetable stock if you’d prefer a thinner texture. Stir in the remaining cup of roasted corn before serving.

Makes 4 – 5 Servings

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Making Prepared Meals Personal

As a father of two young boys and a busy entrepreneur living in San Francisco, no one understands the daily struggle of getting nutritious, satisfying meals on the table better than Jesse Miner. Inspired by the desire to find a balance between family time, work, and conscious eating in his own life, Jesse applies that very same motivation to his in-home personal chef service. Offering plant based meal plans, cooking classes, and catering for special events, he’s been perfecting his skills over many years of success, to unanimously rave reviews of happy customers.

During the six years that Chef Jesse contributed recipes to VegNews magazine, I had the great fortune of getting to know him and his culinary delights by way of freelance photo assignments. Although I was still the one preparing the dishes and styling them to look “camera ready”, it was easy to taste the skill that went into developing these remarkably nuanced flavor profiles. I will never forget the epic dill-infused savory waffles paired with beet compote, for example. That is what my breakfast-in-bed dreams are made of, to this day.

Having the opportunity to finally eat food directly from the master, at long last, was one of the highlights of my recent trip to the bay area.

Drawing global inspiration from his worldly travels, Korean lettuce wraps radiate warmth from a generous coating of spicy gochujang. Sticky rice is the platform for those sultry soy curls and the whole bundle gets wrapped up in crisp lettuce leaves, creating a fun eating experience for any day of the week. While these components may take a considerable amount of planning and labor to bring together, Jesse does all the heavy lifting here, delivering each element packed with care and ready to go.

A hearty bowlful of this Italian chickpea stew would be a satisfying one-dish meal on its own, but delicate stalks of garlicky broccolini and lightly grilled polenta triangles turn the whole mix into a truly show-stopping dinner. Polenta is something I rarely think to prepare for myself, so it was a real treat to get Jesse’s rendition as a delicious reminder.

Jesse’s own description of this fresh composition reads like soft core food porn. “Plump red strawberries mingle with crunchy golden brown hazelnuts, crisp pink and purple-hued radishes and delicate baby greens in this colorful salad.” This deceptively simple combination of vegetables, fruits, and nuts positively bursts with fresh flavors. It’s a side dish that won’t play second fiddle to any main course, without overpowering the other bit players.

Generously offering a small taste of his work for those not lucky enough to reside in San Francisco to take advantages of his services, Jesse has provided the secret formula. It showcases his skill at balancing flavors and textures, while keeping the end results remarkably uncomplicated.

Strawberry, Radish and Mixed Greens Salad with Candied Hazelnuts and Miso Dressing
By Chef Jesse Miner

Candied hazelnuts
1 cup hazelnuts
2 tablespoons maple syrup
1 teaspoon olive oil
¼ teaspoon salt

Miso Dressing
2 tablespoons white miso
2 tablespoons rice vinegar
1/4 cup grapeseed oil
1 teaspoon agave nectar
1/4 teaspoon toasted sesame oil

Salad Ingredients
8 cups mixed baby greens
1 bunch easter egg radishes, thinly sliced
1 pint strawberries, de-stemmed and sliced

1. Heat your non-stick sauté pan over medium heat. Add hazelnuts to the pan and dry toast, stirring occasionally, until starting to brown and skins flake off, approximately 10 minutes. Pour toasted hazelnuts into a bowl. Once hazelnuts have cooled to the touch, rub them between your fingers to remove and discard as much of the skins as possible. Heat your non-stick sauté pan once again over medium heat. Return skinned roasted hazelnuts to the pan along with the maple syrup, olive oil and salt. Stir to combine and cook, stirring occasionally, until liquid boils and reduces to thick syrup evenly coating the hazelnuts, approximately 5 minutes. Spread hazelnuts into a single layer on a parchment-lined plate and cool at room temperature. Once completely cooled, break apart and store hazelnuts in an airtight container until serving.

3. Whisk together white miso, rice vinegar, grapeseed oil, agave nectar and sesame oil.

4. Toss greens and radish slices with miso dressing and divide between plates. Garnish each salad with strawberries and candied hazelnuts.

Makes 6 Servings

Printable Recipe


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Fine and Funky Fresca

Saying that Texas gets hot during the summer would be like calling the Pluto a “little bit chilly,” as it spins around outer space to the tune of -180° C on a good day. Despite being better suited for the tropics than the arctic, nothing could have prepared me for the crushing heat that settles in like a thick blanket by midday, every day without fail, refusing to abate even after the sun has long since abandoned its post in the sky. Whereas Hawaii has trade winds to push the offending humidity to the side every now and then, so much as a gentle breeze can be tough to come by around here. What’s even more ominous and vaguely alarming is the fact that it’s technically not even summer yet. The locals all give a knowing, far away stare and a nod whenever the subject comes up, as if to say, “You just wait.”

Unprepared for but not altogether unhappy about the extreme climate, I would still much rather be too hot than too cold, so the intensity of the daily highs is just a part of life. After the morning bath in sunscreen, proper hydration is the only way to cope. It’s impossible to drink enough water, which is why it’s critical to make those bottomless glasses as appealing as possible.

Enter the agua fresca. Traditionally augmented with a generous dose of sugar, it turns out that simply using perfectly ripe fruit makes it unnecessary to further gild the lily in that department. Chasing after flavor rather than pure sweetness, my interpretation of the fruit-based beverage may look downright swampy, but trust me, the flavor is all bright, light, and refreshing watermelon goodness. While the added nutritional punch from a handful of spinach is to blame for the deceptive color, it ultimately acts as a silent partner in this successful production.

Although I may not stick around long enough to experience the true terror of a full-fledged Texan summer, I know that with a pitcher of this cool, fruity blend by my side, I’ll be prepared for any of the heat or humidity that awaits me back home.

Minted Melon Agua Fresca

1 – 2 Cups Fresh Baby Spinach, Packed
1/3 Cup Fresh Mint Leaves, Packed
4 Cups Cubed Seedless Watermelon
1 Tablespoon Lime Juice
1/2 – 1 Cup Cold Water
Pinch Salt (Optional)
Ice, to Serve

Pull out your blender and add the spinach and mint into the canister first, followed by the watermelon chunks. Begin blending on a low speed, just to start chewing up all the leafy greens at the bottom. Drizzle in the lime juice and 1/2 cup of water to help keep things spinning, and slowly turn it up to a high speed. Thoroughly puree until completely smooth. It may take a bit longer for machines with a bit less power to process through all the greener, so be patient and don’t rush this step.

Strain the juice through a fine mesh sieve or nut milk bag, pressing the solids to extract as much liquid as possible. Discard any remaining pulp. Add more water if desired. Pour over ice and enjoy immediately. Stay cool, everyone!

Makes About 4 Cups

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Market Fresh

Saturday mornings are the highlight of every week, bearing the promise of exciting adventures around this fine city, without arduous classes encumbering an already overloaded schedule. No matter where the day takes me, each new exploit always begins in the same place: The Ferry Building farmers market, arguably the most renowned year-round source for fresh produce in San Francisco proper, drawing locals and tourists alike. It would be easy to make a full meal of the generous samples, ranging from buttery avocados to sweet dark cherries, but there’s so much more than just fruits and vegetables on offer. Time your visit correctly and you’ll cross paths with some inspiring bay area chefs, freely divulging secret recipes thanks to CUESA‘s Market to Table program.

Featuring the season’s best and freshest offerings, it’s always a treat to see what the innovative food luminaries in the area bring to the plate, and even better when you can get a free taste. The Plant Cafe is a common stop on my market trips, since their Embarcadero outpost is a mere two piers away, so I was especially thrilled when reigning chef Sascha Weiss appeared on the demo schedule.

Presenting chickpea panisse in a whole new light, Mr. Weiss has elevated the concept from french fry-alternative to an elegant plated hors d’oeuvre. Piled high with tender asparagus and mushrooms singing with umami flavor, the whole composition is a shining example of why eating fresh and seasonal is always best. That said, if you make just one part of this dish, it must be the pistachio-pea purée. Somewhere between a pesto and a sauce, the richness of the nuts boosts the sweetness of the tender peas to create a creamy, sublime experience. Rather than reaching for the standard hummus, I think I’ll just call this a dip next time a snack craving hits.

Chickpea Panisse with Pistachio-Pea Purée, Asparagus, and Maitake Mushrooms
Adapted from Chef Sascha Weiss of The Plant Café Organic

Chickpea Panisse:
4 Cups Water
3/4 Teaspoon Salt
1 Tablespoon Olive Oil
2 1/4 Cups Garbanzo Bean Flour
1 Tablespoon Lemon Juice
1 Tablespoon Lemon Zest
1 Teaspoon Whole Cumin Seed, Toasted and Ground
Salt and Pepper, to Taste
Neutral Vegetable Oil, for Frying

Mushrooms:
8 Ounces Maitake Mushrooms, Cleaned and Halved Through the Stems
2 Tablespoons Olive Oil

Asparagus:
16 Stalks Asparagus, Trimmed and Bottom 1/3 of Stalks Peeled
1 Tablespoon Olive Oil
Salt and Pepper, to Taste

Pistachio-Pea Purée:
2 Cups Sliced Leeks (Washed, Cut 1/4-Inch Thick)
1/2 Cup Olive Oil
1 Tablespoon Minced Garlic
1/2 Cup Shelled Pistachios
1/2 Cup Shelled English Peas, Blanched
2 Teaspoons Lemon Juice
1 Teaspoon Lemon Zest
1 Teaspoon Red Pepper Flakes

Garnish:
1 Cup Arugula, Pea Tendrils, or Other Tender Greens
1 Radish, Sliced Very Thin
2 Teaspoons Olive Oil
Salt and Pepper, to Taste
1/4 Cup Vegan “Goat Cheese” (Optional)

For the panisse: Bring the water, salt, and olive oil to a simmer in a medium saucepan. Add the garbanzo flour, whisking so it doesn’t form lumps. Ass the lemon juice, lemon zest, cumin, and pepper. Cook over low heat, stirring frequently, until the mixture thickens and pulls away from the sides of the pan; about 10 minutes. Pour the batter into a greased pan and allow it to cool to room temperature. Slice into desired shapes and pan fry in oil until golden.

For the mushrooms: Preheat the oven to 350 degrees. Toss the sliced mushrooms, olive oil, salt, and pepper together in a bowl. Lay the mushrooms out on a parchment paper-lined sheet pan and roast for 15 minutes, or until they are lightly browned. Leave the oven on and set the mushrooms aside.

For the asparagus: Toss the asparagus together with the olive oil, salt, and pepper. Lay the spears on a sheet pan or baking pan and roast in the oven until soft but not mushy; about 5 minutes. Set aside.

For the purée: In a sauté pan over medium heat, cook the leeks in olive oil until softened; about 5 minutes. Add the garlic and cook until golden. Remove from the heat and transfer to a blender. Add the remaining ingredients, thinning with water as needed to achieve a purée that is silky-smooth and can be spooned on a plate without turning into a soupy puddle.

To finish: Place 2 – 3 stalks of asparagus on each plate. Top each with a piece of chickpea panisse, spoon some of the purée on top, and add a piece or two of roasted mushroom. Toss the greens with olive oil, sliced radish, salt, and pepper. Add the dressed greens to the plate and crumble a small amount of the vegan cheese on top, if desired.

Makes 6 Servings

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Flipping Over Pancakes

A hallowed date with many names, there is all but one antiquated nickname that I can fully endorse, even as a nonsecular participant. Sorry, but the title of “Fat Tuesday” no longer fits the bill for modern times, especially when the moniker of “Pancake Tuesday” can be readily swapped in for a far more appealing and accurate label. Born of religious traditions that involve gorging oneself before the leaner days of lent, the celebratory aspect is the only piece I’m interested in, quite frankly. That’s to say nothing of how the so-called fat pancakes of yore bear little resemblance to the eggless, dairy-free flapjacks that grace my skillet today, which could run circles around those early butter-laden diet bombs. It’s no wonder that revelers would feel compelled to repent after such a gut-busting day of indulgence.

It’s time to leave those feelings of guilt and regret in the past. Pancakes are the star of the day and deserve to shine with fresh flavors, just like this punchy little short stack right here. Fluffy, lightly sweetened pillows that are no pushovers, equal parts flour and cornmeal contribute a heartier texture in addition to a subtly savory cornbread flavor. Juicy raspberries and crisp jalapenos dot the surface of each disk, making every bite both sweet and spicy. Although you could certainly cut one or the other out of the picture to simplify, especially if catering to a strong sweet tooth or salt tooth, the combination is positively invigorating, no matter what time of day you prefer to celebrate your pancakes.

Raspberry-Jalapeno Cornbread Pancakes

2/3 Cup All-Purpose Flour
2/3 Cup Finely Ground Yellow Cornmeal
1/4 Cup Granulated Sugar
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
3 Tablespoons Olive Oil
2/3 Cup Plain Non-Dairy Milk
1/2 Teaspoon Apple Cider Vinegar
1/2 Cup Fresh or Frozen and Thawed* Raspberries
1 Fresh Jalapeno, Seeded and Finely Diced

Additional Fresh Raspberries and Maple Syrup to Serve (Optional)

*If using frozen and thawed raspberries, just bear in mind that your pancakes will take on more of a pink hue overall, due to the excess juices. Try to drain the berries as best you can to mitigate the effects.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and soda, and salt, mixing thoroughly to both aerate and combine the ingredients. Separately, mix the oil, non-dairy milk, and vinegar before adding all of the liquids into the bowl of dry goods. Introduce the berries and jalapeno at the same time, stirring with a wide spatula to incorporate everything into the batter. It’s perfectly fine to leave a few lumps remaining, as it’s much better than running the risk of over-mixing and creating tough pancakes.

Heat a large non-stick skillet over medium heat and very lightly grease the bottom. When hot, spoon about 1/4 cup of batter into the pan for each pancake, leaving a good amount of space in between so that there’s ample room for flipping. Lightly smooth out the tops to further round the shapes and even out any central peaks. Cook until bubbles appear all over the surface and the underside is golden brown. Flip with a spatula, and cook until equally browned on the other side.

Serve hot, topped with fresh berries and/or syrup if desired.

Makes About 4 Servings

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Smart Sweets

Though self-prescribed with good intentions, a striking majority of New Year’s resolutions are imagined in a world of extremes. Everything is painted in black and white; there is success and failure, productivity and laziness, good or bad foods. The temptation to simplify the complex “rules” of the road is great for those most desperate for change, especially when so much mainstream advice points in that very direction. What excitement is there in moderation? How could you sell anything based on common sense?

Quite frankly, I’m sick of this all-or-nothing approach. Resolutions themselves are not the problem, but the way society holds us to them. Friends, I’m not expert on the matter, but if you want my advice, I think we should make a bit more room in this renewed healthy eating regimen for chocolate.

As with all healthy eating choices, quality is absolutely essential for success, which is exactly what Vega has built their reputation on. Though best known for their powdered protein and meal-replacement shakes, I was naturally drawn more to their enticing array of snacking selections. Given the opportunity to investigate these unsung heroes further, I knew from the start that it would somehow end in a deceptively decadent dessert. Maca Chocolate Bars provided the real inspiration, with their gently earthy, mineral-y quality and slightly bitter edge calling out for a touch more sweetness to round out the deep cacao flavors. Lovers of deep, dark, serious chocolate would love them as is, but for someone coming off of a holiday sugar high, I must admit that my palate calls for something a bit less intense.

Incorporating the brilliantly “Karamelized” SaviSeed, roasted and sugar-coated Inca peanuts, for a satisfying crunch, Nava Atlas’ fool-proof recipe for unbaked brownies seemed custom made for just these ingredients. A few easy substitutions yielded the tastiest, yet healthiest, raw brownie that has ever passed my lips. As the original formula proves, however, no specialty ingredients need apply; switch up the fruits, nuts, and chocolate for equally delicious treats that will help keep your resolutions on track. I’ve successfully used raisins instead of prunes, almonds instead of cashews, and regular dark chocolate, in additional to Nava’s suggestions, all to the same enthusiastic reception. You have my sweet-toothed word that they don’t taste the least bit like “health food,” and you will never regret savoring that one extra square.

Mega Maca Brownies
Adapted from Nava Atlas’ Unbaked Fudgy Brownies from Plant Power

1 Cup Raw Cashews
1 Cup Pitted Prunes
3 Tablespoons Unsweetened Cocoa Powder
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
4 (1.4 Ounce) Maca Chocolate Bars, Finely Chopped, Divided
1/4 Cup Sacha Inchi, Roughly Chopped

Place the cashews in your food processor and pulse until ground to a fine powder. Add in the prunes, cocoa powder, vanilla, salt, and half of the chopped chocolate. Pulse once more to incorporate, processing until the mixture holds together when pressed. Be patient, as this may take a few minutes.

Add the remaining chocolate along with the sacha inchi and pulse just briefly to distribute the goodies throughout the mixture. These final additions should be roughly chopped but still easily visible. You don’t want to puree the whole thing, since it’s much more satisfying with a bit of texture left in it.

Transfer the mixture to a lightly greased 8 x 8-inch square pan. Use a wide spatula to press it evenly into the bottom before stashing it in the fridge. Chill for at least an hour before slicing and serving. Keep leftovers covered and stored in the refrigerator for no more than a week, or in the freezer for up to a month.

Makes 12 – 16 Servings

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Delicata Delicacy

Have you ever seen a better vegetable for stuffing than the humble delicata squash? Each perfect yellow and green-striped edible tube becomes an ideal vessel for every sort of filling imaginable, no matter how you cut or cook it. I’m no stranger to the concept, but all sorts of inspiration has steered my seasonings in an entirely different direction since those first filled squash emerged from the oven.

Allow me to introduce to you a prime candidate for your new Thanksgiving main dish, replete with a very posh-sounding beluga lentil filling. Sparkling like legume caviar within their roasted golden delicata containers, these particular lentils eschew the typical autumnal spices found on every festive table in favor of more worldly flavors. Infused with an aromatic blend of cumin, mustard seeds, and jalapeno, this entry is guaranteed to spice up the traditional feast. Spiced rather than spicy, it’s designed to suit a wide range of palates, subtle enough not to offend those who appreciate less heat but want abundant umami to savor on their plates.

Complimenting that distinctive piquancy is a creamy cashew-based raita, replete with cooling mint leaves and crisp diced cucumber. Don’t even dream of skipping it; that rich final flourish ties together the meal, elevating the dish into something truly memorable. It’s the kind of surprisingly easy dinner that eaters will rave about for years to come, but by all means, don’t just save it for an annual event. Stuffed delicata are delightful all autumn and winter, if not beyond those seasonal boundaries, too.

Like all the best Thanksgiving dishes, stuffed delicata are rock stars for prepping in advance and waiting patiently until their solo arrives. Bake and stuff them as written, cover the casserole dish with foil, and simply reheat in a 350 degree oven for 10 – 20 minutes when the party begins.

Beluga Lentil-Stuffed Delicata Squash

2 Medium Delicata Squashes (About 1 Pound Each)

Lentil Stuffing:

2 Tablespoons Olive Oil
3 Shallots, Finely Diced
1 Jalapeno, Seeded and Finely Diced
1 1/2 Teaspoons Whole Cumin Seeds
1 1/2 Teaspoons Whole Mustard Seeds
1 Cup Dry Beluga Lentils
2 Cups Vegetable Broth
2/3 Cup Full-Fat Coconut Milk
1 Tablespoon Balsamic Vinegar
3/4 – 1 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper

Cashew Raita:

1 Cup Raw Cashews Pieces, Soaked for About 4 Hours
2 Tablespoons Fresh Mint Leaves, Roughly Chopped
3 Tablespoons Lemon Juice
1/4 Cup Water
1/2 Teaspoon Salt
2 – 3 Persian Cucumbers, Finely Diced

Although it’s the last addition to your stuffed squashes, it would be wise to prepare the cashew raita first so that it’s ready to go when you are. Thoroughly drain your soaked cashews and toss them in your blender along with the chopped mint, lemon juice, water, and salt. Puree, pausing to scrape down the sides of the canister with a spatula as needed, until completely silky-smooth. This process may take longer if you use a lower-powered model, but stick with it; that creamy texture is important for successful raita. Once perfectly velvety, stir in the cucumber pieces by hand. Store in an air-tight container and keep refrigerated prior to serving.

For the filling, heat the olive oil in a medium pot over moderate heat before tossing in the diced shallots and jalapeno. Saute until translucent before introducing the cumin and mustard seeds next. Cook until the vegetables are lightly caramelized and the entire mixture is highly aromatic. Add the lentils and broth, cover, and bring to a boil. Once boiling, reduce the heat to a simmer and cook for about 30 minutes when the lentils become tender. Add the coconut milk, vinegar, and salt and pepper to taste. Keep the pot partially covered and simmer for an additional 5 – 10 minutes, until the final liquid addition has been absorbed. Cover and keep warm.

Meanwhile, as the lentils cook, preheat your oven to 375 degrees. Cut both squash in half lengthwise and scoop out (but reserve) seeds. Place each half with the cut sides down on a lightly greased baking sheet and bake for about 30 minutes, or until a fork easily pierces the flesh. Remove from the oven and let cool for at least 5 minutes before handling.

Reduce the heat to 250, toss the reserved seeds with just a splash of oil and a pinch of salt, and roast for just 10 – 20 minutes, stirring frequently to prevent them from burning. Once golden and crisp, let them cool completely.

To complete the dish, flip the roasted delicata squashes up to turn them into edible boats and spoon the warm lentils inside. Serve the cashew raita alongside for guests to top their squashes as desired, and finish with a sprinkle of roasted seeds.

Makes 4 Main Dish Servings; Cut the Halves in Half for 8 Side Dish Servings

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