 |
| Roasted Butternut Squash with Coriander Seeds |
I was looking for a soup recipe to use up the butternut squash hanging around my fruit bowl and instead decided upon this appealing sounding dish from Isa Chandra Moskowitz's cookbook Veganomicon: The Ultimate Vegan Cookbook
. I really enjoyed the slightly exotic pairing of the crushed coriander with the sweetness of the squash and it's a nice twist on your usual roasted, root veggies. The recipe only has four ingredients and I had fun bashing and smashing the whole coriander seeds in a baggie with my rolling pin. I cut the squash a bit smaller than called for and forgot to flip or stir the pieces while they were roasting but it didn't seem to affect the outcome. The squash was nicely caramelized and very tasty.
That's a great idea: I've never thought about trying that but am often in the same position (having to use up a squash that I'd intended to cook up immediately upon getting home that is still sitting there weeks later)!
ReplyDeleteI'm in love with coriander seeds lately. I've been adding them to curries and they're much spicier on their own than they are in the ground up version. I'll have to try this recipe.
ReplyDeleteBIP, this is the perfect dish for using up those squash. Dead easy! I've been extremely lazy over the last few months with cooking so I was happy with how this turned out.
ReplyDeleteMark, yes, I was surprised too at how different the whole coriander seeds taste in comparison to the pre-ground powder which is much sweeter and milder. I'm going to try adding the seeds to more dishes as well!
ReplyDeleteLee, What are the 2 ingredients other than the squash and coriander seeds? (Well, I can pull out my book and look.) Sounds and looks delicious.
ReplyDeleteOlive oil, salt, squash and whole coriander seeds. Just pound the coriander seeds, toss the squash in olive oil, salt and mix in the seeds. Bake at 375 for about 35 minutes.
ReplyDeleteLove this recipe. I was really impressed the first time I tried it. And I find coriander seeds simply amazing. They taste so much different than ground coriander or coriander flakes.
ReplyDeleteYummy-yum! This sounds great. I may have to whip out my copy of Veganomicon and make this soon :-)
ReplyDeleteBabette, I agree about the coriander seeds. They add a special touch.
ReplyDeleteKathryn, give it a whirl. It's an easy way to use squash with a bit of a twist.
ReplyDelete