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Roasted Festival Squash  With Nuts & Seeds

Roasted Festival Parmesan Squash With Dijon Vinaigrette

Having a festival soon? I thought that I would post my recipe for Roasted Festival Parmesan Squash With Dijon Vinaigrette so that you could consider it for your Easter or Passover meals. While this could be the entree for the lacto-vegetarians at your dinner table it makes a great side dish for any of your eaters.  Just a few ingredients, most of the time preparing it is just roasting time in the oven and the dijon mustard means that this goes with your brisket, lamb, chicken or fish.  If you are kosher, this recipe is easy to make parve by omitting the parmesan.

 

 

Roasted Festival Squash  With Nuts & Seeds

Ingredients

2 Festival Squash, cut in half, remove seeds, and cut into slices (you can use other squash, such as acorn)

1 Bag (1 Lb) Chopped Kale.

2 Tablespoons Coconut Oil

4-5 sprigs Fresh Thyme

Sea Salt

Dijon Mustard

Apple Cider Vinegar

Olive Oil

Pumpkin Seeds, or other seeds & Slivered Almonds or other nuts

3-4 Tablespoons Shaved Parmesan Cheese (optional)

Instructions

1

Preheat oven to 400 degrees.

2

Place squash slices, coconut oil, parmesan cheese, sea salt & thyme sprigs on a baking tray and massage together with your hands. It’s fun & it gets the coconut oil evenly spread over the squash slices & the baking tray.

3

Bake for 30 mins. If your slices are 1/2 inch or less it will take closer to 25 minutes, if they are closer to an inch it will take closer to 45 minutes. What you are looking for are golden brown areas of caramelized goodness on the bottoms of the squash slices. When you see that, turn the slices & bake for another 15-20 mins.

4

Remove from oven.

5

Add apple cider vinegar, olive oil, dijon mustard and more sea salt to a glass jar with lid. Crank that lid on tight and shake the vinaigrette.

Note: You can add apple cider, or honey if it is too sour for you.

6

Quick sauté kale in warmed cast iron pan with just a bit of olive oil for just 2 mins or so. Sometimes there are a lot of rib pieces in which case I just eat those while I am sauteeing the Kale. Turn off heat. The bottom kale will be sauteéd and the top will still look raw. That’s good. Stir & the raw bits will be warmed by the warm kale & the bottom of the pan.

7

Plate kale on a serving tray. Sprinkle some of the vinaigrette on it. Top with squash slices. Add more vinaigrette. Sprinkle with nuts & seeds & serve warm.

8

Ta Da! You’re Done!

9

Note: Toasting the nuts makes them even yummier, so do that if you have the time and a spare pan. I’m usually 6 pans in when I am hosting a dinner party & am just winging it at this point.

10

Note: I like have extra on hand. The next day this is a great leftover to add to a Buddha Bowl. Or just eat out of the container when no one is looking.

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Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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