The Local Ladle

Roasted Acorn Squash with Pomegranate & Yogurt Dressing

Acorn Squash with Pomegranates & Yogurt Dressing

This is side dish is a wonderful pop of color to any table! Finding myself as a cook, I have discovered that I love the combination of flavors in Middle Easter cooking. Yotam Ottolenghi, a co-owner of four restaurants and co-author of several successful cookbooks, has quickly become an idol to me. His inspiration comes from his Mediterranean background and unapologetic obsession with ingredients. When I was in London, I was fortunate enough to be able feast at his restaurant Nopi.  It was one of the most breathtaking dining experiences I have ever had!

I also highly recommend his cook books to anyone, but especially those who are vegetarians! His cookbook Plenty has hundreds of vegetarian recipes that bring a whole new light to vegetable and flavor combinations. Below is not a recipe from any of his cookbooks, but is a play on a lot of the flavors he loves to use. Check it out!

INGREDIENTSNopi
  • 1 Large Acorn Squash or Butternut Squash (cut into 1/2 inch thick rounds)
  • 1 pomegranate (cranberries are a great substitute in the winter season)
  • 1 cup plain greek yogurt
  • 3 tbsp. tahini paste
  • 1 1/2 tbsp. lemon juice
  • 3  tbsp. olive oil
  • 1 garlic glove, crushed
  • 1/2 tbsp. of sumac
  • 1/3 cup of roughly chopped cilantro
  • 1/3 cup of roughly chopped parsley
  • Salt and pepper to taste
INSTRUCTIONS

Preheat oven to 425 Degrees F.

Toss squash in first 2 tbsp. of olive oil, a teaspoon of salt and black pepper. Spread on a baking sheet and roast for about 40 minutes until the squash is soft and cooked through.

YOGURT DRESSING:

Add tahini in a small bowl with lemon juice, garlic, and the remaining tbsp. of olive oil. Whisk until combined. Add the Greek yogurt in to the mixture and continue to whisk until fully incorporated. (if the mixture seems too thick, add more oil or water until you feel you have the consistency of a creamy salad dressing!)

Lay out the squash overlapping on a serving plate. Drizzle the dressing over the squash.(You most likely will not use all the dressing, but it’s always nice to have extra!). Sprinkle pomegranate, cilantro, and parsley over the squash. Serve!

 

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll To Top