You would not believe how excited I was when I spotted a delicata squash in my local Waitrose! Almost as excited as I used to get when I found a Louboutin in my size at a sample sale - trust me; that is VERY excited!
Common as they are in the US they are still fairly hard to come by here in the UK where the butternut has a monopoly on the supermarket squash scene. The skin is edible - and looks oh so pretty sliced in the horizontal don't you think? Just make sure to wash it well and remove seeds.
This recipe is a tiddler as it only serves one but simply increase accordingly for more people. I often make a big batch of the celeriac rice and keep it in the fridge. Likewise, just roast the entire squash in slices and refrigerate the leftovers.
Cumin Roast Delicata Squash with Celeriac Rice and Matcha Tahini Dressing
Grain-free, Gluten-free, Diary-free, Refined Sugar-free, Nut-free
Serves 1
Ingredients:
Cumin Squash:
1/2 a delicata squash, cut into 1cm thick rings, seeds removed
1 tbsp olive oil
1/4 tsp ground cumin
big pinch sea salt
Celeriac Rice:
1/4 celeriac, peeled and riced in a food processor or roughly chopped
1/2 tsp coconut oil
1 small leek, washed, trimmed and finely sliced into rounds
3 spears of asparagus, trimmed and chopped into 1 cm rounds
1/2 thumb size piece ginger, finely chopped
1 tsp tamari or coconut aminos if soy intolerant
1/4 tsp ground cumin
1 tsp rice vinegar
small bunch fresh coriander, roughly chopped
Matcha Tahini Dressing:
1 tbsp tahini
1/4 tsp matcha powder
juice of qtr lemon
pinch sea salt
1-2 tbsp water if needed
Handful of rocket leaves and toasted coconut to serve
Instructions:
1. Preheat oven to 175 degrees celsius, 350 degrees farenheit and line a baking sheet with baking parchment or lightly grease with coconut oil.
2. Toss the squash slices in olive oil, sprinkle over cumin and salt evenly.
3. Lay on baking sheet and bake in preheated oven for approx 30mins, or until lightly golden on the edges, flipping over halfway.
4. Heat a heavy based frying pan or wok over medium heat. Add coconut oil. Stir fry leek and ginger for a 2-3mins, until softened and fragrant.
5. Add asparagus and continue to stirfry for another 2 minutes.
6. Add celeriac, quickly stir through to combine then add cumin, tamari or coconut aminos and rice vinegar. Continue to stirfry for 2-3 minutes until celeriac has softened but not mushy.
7. Remove from heat and stir through chopped coriander. Set aside.
8. In a small bowl whisk together matcha tahini dressing ingredients, adding water to thin it down if needed.
9. Arrange rocket leaves on a serving plate. Add celeriac rice then lay squash slices on top before drizzling with dressing and scattering over some toasted coconut. Serve immediately.
Common as they are in the US they are still fairly hard to come by here in the UK where the butternut has a monopoly on the supermarket squash scene. The skin is edible - and looks oh so pretty sliced in the horizontal don't you think? Just make sure to wash it well and remove seeds.
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| Cumin Roast Delicata Squash with Celeriac Rice and Matcha Tahini Dressing |
This recipe is a tiddler as it only serves one but simply increase accordingly for more people. I often make a big batch of the celeriac rice and keep it in the fridge. Likewise, just roast the entire squash in slices and refrigerate the leftovers.
Cumin Roast Delicata Squash with Celeriac Rice and Matcha Tahini Dressing
Grain-free, Gluten-free, Diary-free, Refined Sugar-free, Nut-free
Serves 1
Ingredients:
Cumin Squash:
1/2 a delicata squash, cut into 1cm thick rings, seeds removed
1 tbsp olive oil
1/4 tsp ground cumin
big pinch sea salt
Celeriac Rice:
1/4 celeriac, peeled and riced in a food processor or roughly chopped
1/2 tsp coconut oil
1 small leek, washed, trimmed and finely sliced into rounds
3 spears of asparagus, trimmed and chopped into 1 cm rounds
1/2 thumb size piece ginger, finely chopped
1 tsp tamari or coconut aminos if soy intolerant
1/4 tsp ground cumin
1 tsp rice vinegar
small bunch fresh coriander, roughly chopped
Matcha Tahini Dressing:
1 tbsp tahini
1/4 tsp matcha powder
juice of qtr lemon
pinch sea salt
1-2 tbsp water if needed
Handful of rocket leaves and toasted coconut to serve
Instructions:
1. Preheat oven to 175 degrees celsius, 350 degrees farenheit and line a baking sheet with baking parchment or lightly grease with coconut oil.
2. Toss the squash slices in olive oil, sprinkle over cumin and salt evenly.
3. Lay on baking sheet and bake in preheated oven for approx 30mins, or until lightly golden on the edges, flipping over halfway.
4. Heat a heavy based frying pan or wok over medium heat. Add coconut oil. Stir fry leek and ginger for a 2-3mins, until softened and fragrant.
5. Add asparagus and continue to stirfry for another 2 minutes.
6. Add celeriac, quickly stir through to combine then add cumin, tamari or coconut aminos and rice vinegar. Continue to stirfry for 2-3 minutes until celeriac has softened but not mushy.
7. Remove from heat and stir through chopped coriander. Set aside.
8. In a small bowl whisk together matcha tahini dressing ingredients, adding water to thin it down if needed.
9. Arrange rocket leaves on a serving plate. Add celeriac rice then lay squash slices on top before drizzling with dressing and scattering over some toasted coconut. Serve immediately.
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