Shared Plates: January 2018 Contest Winner
This dish from Chef (and home cook) Lisa Hannaford is proof that vegan food can be way more exciting than just salads.
“The inspiration for this dish came from a trip to the Oakland County Farmers Market and from my family, which now includes a vegan, a vegetarian, and a dairy-free [eater],” Hannaford writes.
The delicata squash’s flavor is reminiscent of a sweet potato, creating a deliciously balanced dish when paired with the spicy ancho chiles and nutty tahini. Typically harvested in the late fall, the squash can be kept in cool, dry conditions throughout the winter, making it an easy way to enjoy seasonal produce all year long.
“Using the best of what’s fresh, local, and seasonal is my favorite way to cook,” Hannaford writes.
Recipe: Ancho and Chili-roasted Delicata Squash with Tahini Maple Vinaigrette, Pomegranate Seeds, and Toasted Hazelnuts
2 delicata squash
2 tablespoons olive oil
1 tablespoons ancho chile seasoning
1 teaspoon chili powder
Pinch of kosher salt
3 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon maple syrup
¼ cup pomegranate seeds
¼ cup toasted hazelnuts, coarsely chopped
¼ cup flat-leaf parsley, chopped
Cut squashes in halves lengthwise and remove the seeds. Cut each half into ½ inch slices.
Toss pieces in olive oil, ancho chile seasoning, chili powder, and salt.
Roast in a 400-degree oven for 20-25 minutes, turning at the halfway point.
Whisk together tahini, lemon juice, and maple syrup. Gradually add hot water one tablespoon at a time and continue whisking until dressing is pourable.
Arrange roasted squash on serving platter, drizzle with the dressing, top with pomegranate seeds, nuts, and parsley.