This is the time of year when everyone is busy. There's no time for mussing with fussy multicourse dinners. And, with the influx of holiday party invites, who needs something fried and fatty when eating at home?
This meal was designed with simplicity and health in mind. As an added bonus, the recipes yield more than enough for leftovers to save you from cooking not once, but twice. And, if you put the salad together while the butternut squash is roasting, you won't spend any additional time in the kitchen. Win, win.
The heat of the butternut squash is a lovely complement to the lemony, herby, tahini-dressed salad. I loved these together, but you could easily pair them with other dishes. The salad could be topped with falafel or served alongside dahl or curry. The butternut squash could be served atop lentils or with a couscous dish.
Here are the recipes.
Herby Tahini Baby Kale Salad
Ingredients
Salad
2 cups cooked quinoa
1 can chickpeas, rinsed and drained
4 green onion, sliced
2 cups baby kale
1 1/2 cups arugula
3/4 cup chopped flat leaf parsley
3/4 cup chopped fresh cilantro
1/3 cup roasted, salted pepitas
Dressing
1/4 cup olive oil
6 tablespoons lemon juice
2 heaping tablespoons tahini
1 1/2 teaspoons minced garlic
Fine sea salt and freshly ground pepper, to taste
Method
Whisk the dressing ingredients in a medium bowl and set aside.
In a large bowl, combine the salad ingredients and then toss with the dressing. Season with salt and pepper. Cover and refrigerate for several hours, then re-toss before serving. Can be served chilled or at room temperature.
Moroccan Butternut Squash
Ingredients
3 lbs peeled butternut squash, diced into approximately 1" cubes
4 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
Method
Line two baking sheets with parchment paper. Preheat the oven to 450 degrees.
Toss all the ingredients together in a large bowl or in two large ziploc bags. Make sure all the butternut squash pieces are evenly coated with the herbs and olive oil.
Spread butternut squash on the baking sheets in a single layer, dividing evenly between the two sheets.
Roast for 30-35 minutes at 450, turning at least once halfway through.
This meal was designed with simplicity and health in mind. As an added bonus, the recipes yield more than enough for leftovers to save you from cooking not once, but twice. And, if you put the salad together while the butternut squash is roasting, you won't spend any additional time in the kitchen. Win, win.
The heat of the butternut squash is a lovely complement to the lemony, herby, tahini-dressed salad. I loved these together, but you could easily pair them with other dishes. The salad could be topped with falafel or served alongside dahl or curry. The butternut squash could be served atop lentils or with a couscous dish.
Here are the recipes.
Herby Tahini Baby Kale Salad
Ingredients
Salad
2 cups cooked quinoa
1 can chickpeas, rinsed and drained
4 green onion, sliced
2 cups baby kale
1 1/2 cups arugula
3/4 cup chopped flat leaf parsley
3/4 cup chopped fresh cilantro
1/3 cup roasted, salted pepitas
Dressing
1/4 cup olive oil
6 tablespoons lemon juice
2 heaping tablespoons tahini
1 1/2 teaspoons minced garlic
Fine sea salt and freshly ground pepper, to taste
Method
Whisk the dressing ingredients in a medium bowl and set aside.
In a large bowl, combine the salad ingredients and then toss with the dressing. Season with salt and pepper. Cover and refrigerate for several hours, then re-toss before serving. Can be served chilled or at room temperature.
Moroccan Butternut Squash
Ingredients
3 lbs peeled butternut squash, diced into approximately 1" cubes
4 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
Method
Line two baking sheets with parchment paper. Preheat the oven to 450 degrees.
Toss all the ingredients together in a large bowl or in two large ziploc bags. Make sure all the butternut squash pieces are evenly coated with the herbs and olive oil.
Spread butternut squash on the baking sheets in a single layer, dividing evenly between the two sheets.
Roast for 30-35 minutes at 450, turning at least once halfway through.
