Super Grains and Seeds: Wholesome ways to enjoy super foods every day by Amy Ruth Finegold

Author:Amy Ruth Finegold
Format: epub
Publisher: Perseus Books, LLC
Published: 2015-10-30T16:00:00+00:00

roasted kobucha squash with avocado yogurt hemp dressing

Kobucha squash is the best kept secret of the squash world. It is sweeter and creamier than its relative, butternut squash. The best part is that the skins are tender, so you can devour the whole thing (I’ve even made them into fries!) It’s also a great vehicle to showcase any sweet or savoury topping. When I’m in California, this is one way I like to use up avocados.

1 kobucha squash

a drizzle of olive oil

a pinch of sea salt

a pinch of freshly ground black pepper

dressing

1 avocado (see preparation method on page 52)

3 tablespoons plain full-fat yogurt

2 teaspoons of hemp seeds, plus extra to serve

freshly squeezed juice of ½ a small lemon

1 tablespoon chopped fresh dill, to garnish

serves 2

Preheat the oven to 180ºC (350ºF) Gas 4 then line a baking sheet with aluminium foil.

Cut the squash in half and spoon out the seeds. Put the squash, either in halves or slices, on the baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the preheated oven for 30–45 minutes, until tender. Remove from the oven and set aside at room temperature.

For the dressing, first prepare the avocado following the instructions on page 52. Then mash the avocado flesh with the remaining ingredients with a fork until fully mixed – you needn’t use a food processor. Pour the dressing over the squash and sprinkle with extra milled hemp seeds and chopped dill.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.