Spiced Winter Squash and Vegetables
By: Daniel Lucas
This recipe came about as a response for putting together a vegan dinner party. It’s a bit of a departure from my normal style of cooking, but I was pleased enough to convince myself to publish it. Using the toasted squash seeds gives the dish both an economical and elegant touch and is the perfect texture against the creamy mash. Plus, the spice blend of cumin, cinnamon, and coriander are great for warming up a cold winter day.
- Remove and separate the seeds from the squash, clean any extraneous pulp and then set aside
- Roast the squash at 425 ˚F until well done. You should be able to pierce it with a fork with very little effort, and the skins will be slightly browned. When done, remove from oven to let cool.
- Once the squash is a reasonable temperature (or if you have no patience), peel the skins from the squash and create a mash with the pulp.
- Season the squash mash with 2 tsp cumin, 1 tsp coriander, and 1/2 tsp. cinnamon and then set aside.
- Cook the quinoa in a pot using 2 parts water to 1 part quinoa. Cook for ~15-20 minutes until all of the water is absorbed and then set aside.
- Transfer the sliced onions to a sheet tray, drizzle with olive oil, and roast at 425 ˚F for 5 minutes.
- Remove onions from oven, then add brussel sprouts and cauliflower. Season with additional cumin, coriander, olive oil, and salt and pepper. Return to over and roast at 425 ˚F for an additional ~20 minutes,
- In a separate sheet tray, add the squash seeds, drizzle with olive oil and season with salt and pepper. Add to the oven alongside the vegetables. Cook for ~15 minutes or until well done.
- Once the vegetables are cooked (they should be just slightly charred), serve over quinoa with a dollop of the squash mash, a drizzle of olive oil, and a sprinkle of the toasted squash seeds.