Roasted Kabocha Squash with Dill Sauce and Sautéed Purple Mizuna

September 29, 2019

Recipe by Maddie Rhodes @dont_stop_beleafing. 

INGREDIENTS

  • 1 kabocha squash

  • 2 cups greens

  • 1 bunch dill

  • 2 cloves garlic

  • 1/4 cup tahini

  • 1/4 cup water

  • 2 tablespoons lemon

  • 1 teaspoon dijon

  • 1 teaspoon miso

METHOD

FOR THE KABOCHA SQUASH

  1. Preheat the oven to 350F.

  2. Chop the Kabocha squash into 1/4 inch thick half circles. (Cut the squash in half vertically, then place the cut side down. Cut small half circles by cutting down vertically again.) 

  3. Drizzle the squash with olive oil and sprinkle with salt. 

  4. Lay out evenly on baking trays. You may need to use more than one. 

  5. Roast at 350F for 25-30 minutes, until tender and slightly golden on the bottom.

FOR THE PURPLE MIZUNA

  1. Cut into 1/2 inch ribbons. 

  2. Put 2 tablespoons olive oil in a cast iron skillet, and place greens in an even layer. Season with  salt. 

  3. Turn heat on medium high, and cook for 3-5 minutes, until greens are slightly wilted and charred. 

FOR THE SAUCE

  • I bunch dill

  • 2 cloves garlic

  • 1/4 cup tahini

  • 1/4 cup water

  • 2 tablespoons lemon

  • 1 teaspoon miso

  • 1 teaspoon dijon mustard

  • salt

  1. Chop garlic and dill until almost a paste, alternately you could blend everything in a blender. 

  2. Whisk the rest of the ingredients in a small bowl with the minced garlic and dill and mix until smooth. 





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