Roast Walnut And Squash Medley With Persillade Recipes

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CARAMELIZED WINTER SQUASH WITH PUMPKIN SEED PERSILLADE



Caramelized Winter Squash With Pumpkin Seed Persillade image

This method of flame-roasting a whole winter squash, just as you would roast a bell pepper, comes from the San Francisco chef Dominique Crenn. Surprisingly, the skin becomes soft, smoky and entirely edible. (The dish can also be made with squash chunks: see note at the end of the recipe.) Caramelizing the fragrant mash at the last minute brings out the sweetness and smoke, and a fresh herb sauce brings it back to earth. The pumpkin seeds in the garlicky, green sauce, or persillade, echo the flavors of the squash.

Provided by Julia Moskin

Categories     vegetables, side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 11

3 to 4 pounds (about 2) whole winter squash, such as butternut, banana or Hubbard (see note)
1/3 cup sage leaves, loosely packed
2/3 cup parsley leaves, loosely packed
Zest of 1 lemon, freshly grated
2 tablespoons toasted pumpkin seeds
1 large garlic clove
Extra-virgin olive oil
Salt
Raw sugar or maple syrup
2 tablespoons unsalted butter
1 cup coarse bread crumbs, preferably sourdough

Steps:

  • Heat oven to 350 degrees, or heat a gas grill to high. Line a rimmed sheet pan with foil, parchment paper or silicone baking mats.
  • Over a gas burner or on a grill, char the squash until skin is blackened and blistered, turning with tongs as if roasting a bell pepper. (Depending on size, this will take about 15 minutes.) Transfer squash to the prepared pan and bake until flesh and skin are soft, about 45 minutes. When cool enough to handle, use paper towels to rub off most of the blackened skin. Cut open. Use a knife or fingers to cut into chunks, discarding any tough pieces of skin.
  • Meanwhile, make the persillade: Using a large knife or small food processor, finely chop the herbs, zest and pumpkin seeds together. Transfer to a bowl or container. Crush or grate the garlic clove and add to the herb mixture. Pour in olive oil to cover and stir. Taste and add salt as needed. Set aside until ready to serve.
  • Make the optional bread crumbs: In a medium skillet over medium heat, melt the butter. Stir in the bread crumbs and toast, raising the heat if necessary, until golden and crunchy, 3 to 4 minutes. Set aside.
  • Place the cooked squash in a bowl, drizzle with olive oil, salt and a pinch of sugar or drizzle of syrup. Using your hands or a pair of forks, toss roughly, breaking the pieces up into a rough, chunky mass. Season to taste and transfer to an ovenproof skillet or a sheet pan. (Recipe can be made up to this point and held at room temperature up to 4 hours in advance.)
  • Before serving, place the squash on lowest rack of oven and heat the broiler. When hot, raise the pan and broil until lightly charred on top. Use a spatula to place a serving on each plate, charred side up. Spoon the sauce around or over squash. Sprinkle with bread crumbs, if using, and serve immediately.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 540 milligrams, Sugar 27 grams, TransFat 0 grams

ROASTED SQUASH, CARROTS & WALNUTS



Roasted Squash, Carrots & Walnuts image

After the turkey's done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

2 pounds carrots (about 12 medium), peeled
1 medium butternut squash (3 pounds), peeled and cubed
1/4 cup packed brown sugar
1/4 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts

Steps:

  • Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise., In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally., Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 305 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 10g fiber), Protein 5g protein.

ROASTED SQUASH MEDLEY



Roasted Squash Medley image

I concocted this recipe as a way to use up some vegetables before they went bad. Everyone loved this lively blend of roasted veggies, especially the acorn and butternut squash. It goes particularly well with pork roast, porn loin or pork chops. -Elaine Wier Guilford, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 12

1 large acorn squash, peeled and cubed
1 small butternut squash, peeled and cubed
2 large white potatoes, cubed
2 large red potatoes, cubed
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small onion, quartered
12 whole garlic cloves, peeled
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup olive oil

Steps:

  • In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15x10x1-in. baking pans. , Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 260 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 6g fiber), Protein 5g protein.

ROAST WALNUT AND SQUASH MEDLEY WITH PERSILLADE



Roast Walnut and Squash Medley with Persillade image

Think of all the activities that your microbes do for you, from releasing vitamins to creating fatty acids and hormones that impact your mood and inflammation. This dish-a one-tray vegetable bake with a little French flair-contains a variety of different sources of fiber and colors to help gut microbes bloom and shows how supporting your gut health can be easy, with no compromise on flavor. Persillade is an herby sauce, a little like a French pesto, made with ingredients we have an abundance of in the US.

Provided by Dr. Rupy Aujla

Categories     HarperCollins     Fall     Winter     Vegetarian     Vegan     Squash     Mushroom     Walnut     Chestnut     Onion     Dairy Free     Soy Free     Wheat/Gluten-Free     Side     Dinner

Yield 2 servings plus leftovers

Number Of Ingredients 17

1 red onion, thickly sliced
10 ½ oz. peeled winter squash, cut into 1 ½-inch cubes
7 oz. chicory, roughly chopped (about 2 heads)
7 oz. portobello mushrooms, thickly sliced
7 oz. red peppers, halved, deseeded, and roughly chopped
2 oz. walnuts, halved
2 oz. cooked chestnuts, halved
2 Tbsp. olive oil
Sea salt and freshly ground black
Pepper
For the persillade:
4 Tbsp. extra-virgin olive oil
1 oz. fresh flat-leaf parsley, leaves and stalks finely chopped
½ oz. fresh tarragon leaves, finely chopped
½ oz. fresh dill, finely chopped (chervil, fennel fronds, or chives will also work)
½ shallot, finely chopped
1 garlic clove, finely chopped

Steps:

  • Preheat the oven to 400°F.
  • Arrange the vegetables and nuts on a large baking tray, drizzle with the olive oil, season with salt and pepper, and toss to coat. Bake in the oven for 45 minutes, tossing everything halfway through so the ingredients cook evenly, until the vegetables are tender and the nuts are toasted.
  • Combine the persillade ingredients in a bowl with some salt and pepper. Remove the roasted vegetables and nuts from the oven, transfer to serving bowls, and dollop the persillade over the top.

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