Roasted Squash Recipes: Rice Porridge, Lentil Salad Plus More

by WDC News 6 Staff


One in every of my favourite methods to decorate a vegetable goes like this: Fry some mustard seeds and curry leaves, toss some floor coconut, crushed garlic and dried purple chiles into the pan, and let all of it toast very frivolously. That’s it. This crumbly, candy and savory topping is fast to make and goes with nearly any vegetable.

I discovered the basic recipe for this massolu from my aunties in Pune, India, and I adore it over shredded, sautéed cabbage, wilted greens or halved roasted brussels sprouts. It’s good on still-juicy grilled mushrooms or with boiled new potatoes and contemporary blanched peas.

However this week, we’re headed into winter squash season! I’m seeing ridged delicata and acorn squash on the market, and I discovered some stunning honey nuts from Weiser Family Farms in Tehachapi, Calif., which smelled as floral as ripe melon after I cut up them open. I roasted them and sprinkled over that all-purpose combine.

Roasting an enormous batch of squash for the week is a superb transfer, and doing so strategically can get you at the least two extra great and utterly totally different meals out of it. Purée some roasted squash with brown butter to stir into cooked rice for Minh Phan’s tremendous comforting rice porridge — I fell in love with this dish at her previous Los Angeles restaurant Porridge + Puffs. Then gown the remainder of your batch with pomegranate molasses and honey to make Nik Sharma’s roasted squash salad, or strive Yossy Arefi’s version with a red wine vinegar dressing and goat cheese (go away the cheese out to make it vegan).

Go to the recipe.


What to do with roast greens lined in that crispy crunchy coconut topping? Put it on some rice. Stir it right into a frittata combine. Have it with a bowl of dal and a few yogurt on the facet. Minimize a thick slice of bread, unfold a beneficiant quantity of cashew butter on it, and canopy with the roasted squash. Then fry an egg, slip it proper on high, and season with a little bit flaky salt and pepper.

See you subsequent week. And if you wish to verify in between these weekly newsletters, I’m on Instagram @tejalxrao sharing photos of meals and crops (and my extraordinarily good canines!).

Electronic mail us at theveggie@nytimes.com. Newsletters will probably be archived here. Attain out to my colleagues at cookingcare@nytimes.com if in case you have questions on your account.





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