Salty Maple Squash with Ginger Scallion Rice & Turmeric Brussels Sprout Slaw
Salty maple squash with ginger scallion rice, and turmeric brussels slaw makes a joyful and healthy vegan and gluten-free main dish.
This salted maple squash with devices is a fancy-feeling main dish with durable veggies. Simply a much better variation of a daily dinner at our home. I remain in the middle of some independent food-related jobs so there are scraps and halves of all sort of vegetables/herbs in the refrigerator today.
The dinnertime relocation recently is a roasted veggie plus some grain with a slaw-style salad with seasonal add-ins. The glazed salted maple squash is so scrumptious and sticky and remarkable by itself however. I dress the entire thing with a fresh turmeric and clementine dressing. Good and light, sweet, and a quite shade of yellow. My very first little dog crate of the citrus is delightfully sweet, so I’m hoping that’s a sign of what’s to come.
Besides consuming them as treats, clementine juice in a dressing or sauce is so joyful and includes simply the ideal tang and sweet taste. Here, I make a cashew butter-based, a little velvety dressing– you might likewise utilize tahini! The creaminess is simply ideal with the sweet squash and cruciferous veggie flavours going on.
Some other bits: I have a gluten-free and vegan chocolate portion ginger cake on BAKED today and a Thanksgiving-appropriate dish for casserole in The Washington Post too. If you’re searching for more vacation motivation, I have all of my finest choices connected here.
Salty Maple Squash with Ginger Rice & Turmeric Brussels Sprout Slaw
Salty maple squash with ginger scallion rice, and turmeric brussels slaw makes a joyful, vibrant, and healthy vegan and gluten-free main dish.
PREPARATION TIME 45 minutes COOK TIME 50 minutes OVERALL TIME 1 hr 35 minutes
Course Main Dish, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian
SALTY MAPLE SQUASH:
- 1 little butternut or acorn squash, seeded and cut into 1 1/2 inch wedges
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 1/2 teaspoons tamari soy sauce
- sea salt, to taste
- ground black pepper, to taste
TURMERIC BRUSSELS SLAW:
- 2 cups brussels sprouts, cut
- 1-2 scallions, chopped booking white parts
- 1-2 tablespoons sliced fresh dill
- 1 tablespoon cashew butter (ideally raw)
- 1 teaspoon dijon mustard
- juice of 1 clementine (around 1/4 cup)
- 1 inch piece of fresh turmeric, peeled
- 3 tablespoons olive oil
- 2 tablespoons sesame seeds
RICE AND ASSEMBLY:
- 1 tablespoon olive oil
- 2 inches fresh ginger, peeled and minced
- 2 scallions, sliced
- 2 cups prepared wild rice
- 1/3 cup pomegranate seeds/arils
- Preheat the oven to 400 ° F. Line a baking sheet with parchment. Lay the squash pieces on the parchment, peel side down. In a little bowl, blend together the maple syrup, tamari, olive oil, salt and pepper. Brush this mix on the squash (flesh parts; not the peel). Move the tray into the oven and roast up until the squash hurts, about 40 minutes.
- On the other hand, slice the brussels grows really thin into shreds. Toss them into a medium bowl with the chopped scallion, and sliced dill. In a mixer, integrate the cashew butter, dijon mustard, clementine juice, fresh turmeric, and olive oil. Season the combine with salt and pepper and mix on high up until the mix is absolutely smooth and bundled, including splashes of water if required. Put 1/3- 1/2 the dressing onto the brussels sprouts mix and toss to coat. Spray the sesame seeds on the top and carefully toss once again. Reserve.
- Heat the tablespoon of olive oil in a medium sauté pan over medium heat. Include the ginger and chopped scallions and stir up until ginger has actually softened a bit, about 1 1/2 minutes. Include the prepared rice to the pan and stir to coat in the ginger scallion oil. Keep stirring and sautéing up until the rice is warm, about 3 minutes. Season combine with salt and pepper.
- Lay the squash pieces in 2 shallow bowls/plates. Leading the squash with the ginger scallion rice. Divide the brussels slaw amongst the 2 plates and garnish with additional turmeric dressing and pomegranate seeds. Serve warm.
- It may be practical to pre-peel the squash prior to you roast, simply for simpler consuming. I didn’t truly do this and the experience was a touch more rustic.
- If you can’t discover fresh turmeric for the dressing, simply replace 1 teaspoon of turmeric powder.
- I utilize a Benriner mandolin for shredding here.
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