Miso Sesame Delicata Squash √
Serves 3 to 4 as a side dish.
Note: There's no reason to peel squash in advance if you simply cut the seeded squash into thick rounds and bake in a hot oven. The squash will caramelize slightly and shrink from the skin, making it easy to peel when it cools down a little. Find miso in the refrigerator section of the supermarket. Pepita seeds are pumpkin seeds, hulled and generally found in the bulk bin area of supermarkets. From "Smitten With Squash," by Amanda Paa.
• 1 large delicata squash (about 1 1/2 lb.), halved, seeded and cut into 1/2-in.-thick half-moons
• 1 tbsp. olive oil
• 3 1/2 tsp. sesame oil, divided
• 1 garlic clove, smashed
• 2 tbsp. white miso (see Note)
• 3 tbsp. fresh lime juice, divided
• 1/4 c. water
• Kosher salt
• 1 1/2 c. arugula (or spinach)
• 1/4 c. toasted pepita seeds (see Note)
Directions
Preheat oven to 400 degrees. Toss squash with olive oil and spread on a rimmed baking sheet so that slices are not touching. Bake about 25 minutes or until tender, flipping halfway through roasting.
Meanwhile, heat 2 teaspoons sesame oil in a small saucepan over medium-low heat. Add smashed garlic and gently cook for about 1 minute, until the garlic is fragrant and has infused the oil. Remove and discard garlic, then add miso, 2 tablespoons lime juice and ¼ cup water. Stir until smooth and the dressing is warm. Season to taste with the salt.
Toss the arugula with the remaining 1½ teaspoons sesame oil and 1 tablespoon lime juice, then spread onto a plate or divide among 4 plates. Arrange squash on top of arugula, and drizzle with the warm miso dressing. Top with toasted pepitas.
Nutrition information per each of 4 servings:
Calories310Fat13 gSodium105 mg
Carbohydrates4 gSaturated fat5 gCalcium17 mg
Protein45 gCholesterol110 mgDietary fiber1 g
Diabetic exchanges per serving: 6 lean meat.
Armenian Nutmeg Friendship Cake √
Makes 1 (8 or 9-in.) cake (10 servings).
Note: This classic Armenian nutmeg cake is simple and rustic. The thick batter, poured over a shortbread base, bakes up to become crisp on the bottom and soft on top. From "Smitten With Squash," by Amanda Paa.
• 1 1/2 c. all-purpose flour (or 210 grams all-purpose gluten-free flour)
• 1/2 c. ground walnuts, plus 1/3 c. finely chopped walnuts for topping
• 3/4 c. packed brown sugar
• 2 tsp. baking powder
• Pinch kosher salt
• 9 tbsp. unsalted butter, chilled, cut into small cubes
• 1/4 tsp. cinnamon
• 3/4 c. kabocha or buttercup cooked squash purée
• 1/4 c. milk
• 1 egg
• 2 tsp. freshly grated nutmeg
Directions
Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-inch springform or 8-inch standard cake pan.
In a large bowl, stir together the flour, ½ cup ground walnuts, brown sugar, baking powder and salt. With a pastry blender or fork, cut in the butter until the mixture resembles coarse breadcrumbs. Take out a third of the mixture (about a heaping cup) and add the cinnamon to it. Press this portion of the mixture firmly into the base of the prepared pan.
In a separate bowl, whisk together the squash purée, milk, egg and nutmeg until combined. Fold wet ingredients into remaining flour mixture, mixing thoroughly so no flour specks remain. Batter will be very thick. Spread over the crust base.
Sprinkle 1/3 cup chopped walnuts over top and bake 45 to 50 minutes or until a wooden pick inserted in the center comes out clean and the edges start to brown. If the cake is browning too quickly, cover lightly with foil. Allow the cake to cool at least 30 minutes before removing from the pan.
Nutrition information per serving:
Calories290Fat16 gSodium130 mg
Carbohydrates34 gSaturated fat7 gCalcium97 mg
Protein4 gCholesterol46 mgDietary fiber2 g
Diabetic exchanges per serving: 1 bread/starch, 1½ other carb, 3 fat.
