Vegetarian News

Spiced Delicata Squash with Amaranth and Garlic Yogurt

https://naturallyella.com/spiced-delicata-squash/

On the site, I try to balance quick recipes you can make for dinner and recipes that maybe push you a little more to explore different techniques or ingredients. I have to say, this squash dish is one of the favorites I’ve made in a long time.

Everything just comes together in a delightful way. However, it’s a bit involved, primarily from the amaranth. Make it as is or take some inspiration from this recipe- either way you can end up with something delicious.

Spiced Delicata or bust

I think my favorite thing about fall cooking is the wealth of squash that come to play. Sure, there’s the staple butternut and acorn but once you start venturing out, those squash are just a number in a line of amazing varieties. Red Kuri! Blue Hubbard! Kabocha! Each one with different flavors, consistencies, and uses.

It might be obvious why I chose delicata for this recipe: no peeling and it’s beautiful in it’s ring form. However, as I recently discovered on a trip to the midwest: it’s not always available. So, if you can’t find it, use cubed butternut squash or sweet potato instead.

Amaranth: not just for porridge

I find most people avoid amaranth because this little pseudo-grain does not cook like any other. It makes a wonderful porridge but the second you want to do anything else, things start to get murky. Amaranth contains higher amounts of amylopectin (a main component of starch). This creates the gelatinous texture that helps amaranth be great porridge.

The solution, while not the most elegant, helps amaranth be a wonderful component in salads and this squash dish. Simply put the cooked amaranth in a nutmilk bag and rinse. This removes most of the creamy textures and leaves you with something usable across numerous dishes.

Other spice blends to try

In terms of spice blends, the adobo seasoning is one I’ve turned to for years. It’s a bit sweet, a bit smokey. However, it requires you to have a few different spices on hand. If you’re not ready to invest in that, try a spice blend you might already have such as curry or harissa (just watch the spiciness of the blend!)

Peanut Alternatives

In terms of peanut swaps, my next go-to would be toasted pepitas. You could also use toasted sunflower seeds. I’d stay away from pecans or walnuts- I think the flavor would be a bit too much with the seasoning.

Make this vegan

Finally, take this vegan with a simple swap of yogurt for your favorite nut-cream sauce or even vegan yogurt (I’d stay away from coconut). Use this cashew cream with the garlic and lime.

Spiced Delicata Squash with Amaranth and Garlic Yogurt

Description

A beautiful dish to share or a potential light dinner pairing, this recipe is full of flavor and highlights the wonderful delicata squash.

Scale

Ingredients

Delicata Squash

1 large or 2 small delicata squash

1 tablespoon olive oil

½ tablespoon adobo seasoning

Bowl parts

¼ cup uncooked amaranth

2 tablespoons crushed roasted and salted peanuts

2 tablespoons minced cilantro

Yogurt Sauce

½ cup plain goat yogurt

1 clove garlic

Zest from one lemon

Pinch of salt

Instructions

To start, turn on the oven to 425˚F and prep the delicata squash. Trim the ends then cut the squash into ¼” thick rings. Using a knife, spoon, or small biscuit cutter, remove the seeds and leave as much of the squash intact (see note).
Place the sliced squash on a sheet tray covered with parchment and add olive oil and adobo seasoning. Toss until squash is well coated. Spread out to a single layer and place in the oven. Toast the squash, turning the tray halfway through, until the squash is caramelizing; 20 to 25 minutes.
While the squash is roasting, cook the amaranth. Place the amaranth in the smallest pot you have along with 3/4 cup water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook until the amaranth is tender. Once the amaranth is tender, about 20 minutes and the consistency will still be porridge-like, place in a nut-milk bag (or something similar- as long as the amaranth can’t slip through.) Rinse the amaranth and squeeze out as much of the water as you can.
When both the squash and amaranth are done, add the amaranth to the tray with squash and gently toss to coat the amaranth in a bit of the spice mixture.
Finally, place yogurt in a bowl. Microplane the garlic into the bowl then zest the lemon. And the salt, stir, and let rest while everything finishes.
Finally, assemble. Spread the yogurt in the bottom of shallow bowl or plate. Layer the squash and amaranth on top then finish with crushed peanuts and cilantro.

Notes

Delicata: If you don’t want to deal with leaving the delicata in rings, cut the squash in half lengthwise and scoop out the seeds. Then, proceed as normal with the half-circles.
Goat Yogurt: You don’t have to use the goat yogurt but I really love the bit of punch it gives to balance out the smokiness of the spice mixture and the sweetness of the squash.
Amaranth: A nutmilk bag is a cheap and good investment to have around. If you don’t feel like messing with it, use quinoa instead of amaranth.

Keywords: spiced delicata squash

Vegetarian News

Marinated Tomato and Avocado Salad

I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.

In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!

This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.

While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.

Marinated Tomato and Avocado Salad

Author: Kate Kasbee
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 minutes
Yield: 8 servings
Category: Salad
Cuisine: Vegan
Diet: Vegan

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Ingredients

2 pounds pearl tomatoes on the vine
½ red onion
4 garlic cloves, peeled and finely chopped
1 ½ tablespoons lime juice
2 tablespoons olive oil
1 teaspoon agave
½ teaspoon salt
A few twists of black pepper
1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
&frac13; cup cilantro, chopped

Instructions

Quarter the pearl tomatoes and place them in a large bowl. Peel the red onion and cut it in half from tip to root. Place the flat part of the onion on your cutting board and carefully slice it into thin half moons. Add the onion to the bowl with the tomatoes.
Combine the chopped garlic, lime juice, olive oil, agave, salt, and black pepper in a small bowl and stir to combine. The marinade should be salty, tangy, and just a tad sweet – adjust the ingredients until balanced.
Pour the marinade over the sliced tomatoes and onion and gently toss to coat. Marinate the tomatoes in the refrigerator for at least 30 minutes.
Just before serving, drain any excess liquid from the tomatoes. Tip: if you’re serving this salad with cooked quinoa, couscous, or pasta, reserve the marinade for extra dressing. Transfer the marinated tomatoes and onions to a serving platter and add the diced avocado. Top with chopped cilantro and serve fresh.