Original Recipe from Goop, shared on the Eatwell CSA Slack site by our member Diego
We don’t have sweet potatoes in the box this week, but we do have butternut squash, which I often use in place of sweet potatoes. My thought is this: sweet potatoes, winter squash and carrots are all orange, sweet and similar in texture when cooked appropriately, so why not take advantage of your farm veg by switching it up a bit? My suggestions with this recipe will be to use your butternut squash. Smitten Kitchen served it on a bed of mixed rice, the original recipe served it on a bed of spinach, so that’s what I am going with here.
1 1/2 lbs Butternut Squash
Broccoli, if you have Cabbage use that instead, I have added the Bok Choi to the recipe for added crunch
Bok Choi
Spinach or Stir Fry Mix
1 to 2 TB Olive OIl
Coarse or Kosher Salt
Freshly ground Black Pepper
1 tsp White Sesame Seeds
1 tsp Black Sesame Seeds
Miso Dressing:
1 TB minced fresh Ginger
2 TB White Miso
2 TB Tahini (other nut butter can work in a pinch)
1 TB Honey
1/4 cup Rice Vinegar
2 TB Toasted Sesame Oil
2 TB Olive Oil
Heat oven to 400 F. If you want a rice bowl, start cooking your rice now. Peel, seed and slice butternut squash into 1” cubes Cut tops off broccoli and separate into bite sized florets. Cut stems into 1/2 to 1” segments. But the bottoms off the bok choi, wash well, then chop into bite sized pieces. If putting this dish on a bed of spinach, wash it well, the farm has been a bit muddy! If using stir fry mix, wash lightly:). Coat one large or two smaller trays with a thin slick of olive oil. Layer butternut and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add broccoli (or cabbage wedges if using cabbage), and bok choi. Roast until broccoli is lightly charred at edges and butternut squash is fully bronzed and tender. Toss chunks around one more time if it looks like they’re cooking unevenly. In a small skillet, toast black and white sesame seeds until fragrant. You can do this in the oven if using an oven proof skillet. Let cool. While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender and run until smooth, scraping down sides once. Taste and adjust ingredients if needed, but try to resist adding more honey if it tastes salty, it works well with the sweetness of the butternut squash. If you are putting this on a bed of spinach or stir fry mix, quickly sauté to wilt. Assemble bowls: Scoop some rice or spinach into each bowl, then pile on the roasted veg. Coat lightly with sesame-miso dressing and finish with toasted sesame seed duo. Serve with extra dressing on the side.