Roasted Winter Squash with Fermented Grains
3
- Prep Time30 mins
- Total Time1 hr
- Makes4 to 6 servings
Produced by Chantal Braganza and Sun Ngo, Photography by Christie Vuong, Prop Styling by Catherine Doherty, Food Styling by Eshun Mott.
This warm vegetable side can be a feast in and of itself: It has a base of spiced, roasted squash that’s bulked up with grains and then topped with a clutch of fennel and herbs. The collection of components brings texture, colour and freshness to the party. The green chili paste in the dressing, a simple Middle Eastern shatta, is particularly effective, with its vibrant heat offering a welcome contrast.
Ingredients
1 kabocha, kuri or buttercup squash, deseeded and cut into 1 1⁄2-in.-thick wedges
1 delicata squash, halved lengthwise, deseeded and cut into 1-in.-thick slices
4 1⁄2 tbsp extra-virgin olive oil, divided
3 tsp shawarma seasoning, divided
1 1⁄2 tsp kosher salt, divided
2 jalapenos, deseeded and thinly sliced
1/2 lemon, juiced
2 tbsp ghee or butter
1 cup torn tender herbs, such as cilantro, parsley, mint, dill or chives
1/2 fennel bulb, thinly sliced
2 shallots, thinly sliced
10 Medjool dates, pitted and torn
1 1⁄2 cups hot cooked fermented mixed grains, see tip
3 tbsp tahini
1 to 2 thinly sliced red chilies, for garnish (optional)
Roasted squash seeds, for garnish (optional; see tip)
Instructions
Position racks in upper and lower thirds of oven, then preheat to 425F.
Toss squashes with 2 tbsp oil, 2 tsp shawarma seasoning and 1 tsp salt in a large bowl. Arrange kabocha on a heavy rimmed baking sheet, cut-side down. Arrange delicata on a second sheet.
Roast kabocha in upper third of oven for 15 min. Flip kabocha wedges, then place on rack in lower third of oven. Place delicata in upper third of oven. Roast 15 min. Flip delicata slices. Flip any kabocha wedges that need more browning. Then swap sheets to opposite racks. Continue roasting until squash is deeply browned and tender when pierced with the tip of a knife, 10 more min.
Meanwhile, make shatta: Combine jalapenos with 1⁄4 tsp salt in a mortar and pestle. Grind until mashed. Add 1 tbsp oil and 3⁄4 tsp lemon juice. Set aside.
Microwave ghee in a small microwave-safe bowl until hot and runny, 20 to 30 sec. Stir in remaining 1 tsp shawarma seasoning. Set aside.
Combine herbs with fennel, shallot and dates in a large bowl. Drizzle with 1 1⁄2 tbsp oil and 1 tbsp lemon juice. Sprinkle with remaining 1⁄4 tsp salt. Toss to combine. Taste and add more seasoning, as needed.
Arrange roasted squash on a serving platter. Scatter hot grains overtop, then drizzle with spiced ghee, then tahini. Scatter with shatta, to taste. Top with herb mixture. Sprinkle with red chilies and squash seeds, if desired.
How to ferment grains
Cover 1 cup uncooked grains (use a combination of brown rice, wild rice, millet, buckwheat groats, farro or quinoa) with warm water, then stir in 1 tbsp whey, apple cider vinegar or lemon juice. Cover and let stand at room temperature overnight or up to 24 hrs. Drain, rinse and cook grains following package directions, testing for doneness slightly earlier than instructed. The grains can be cooked in advance and reheated.
Kitchen tip
Roast squash seeds for a garnish, if desired. Toss rinsed squash seeds with 1 tsp olive oil and 1⁄4 tsp kosher salt on a baking sheet. Roast at 350F, stirring often, until toasted, 10 min.
Kitchen tip
Leftover shatta can be refrigerated, covered, for up to 1 week. The shatta can also be replaced with store-bought Calabrian chilies in oil.
Kitchen tip
Shawarma seasoning is available in the spice aisle of major grocery stores and specialty food stores. Substitute with za’atar if you prefer.
This recipe from Tara O'Brady is part of a holiday potluck feast from the Chatelaine Cross-Canada Test Kitchen. Get the full menu.
Get more of our grain bowl recipes.
