this recipe is quite a study in contrasts – the crunchy sesame seeds, the punchy ginger and garlic, and the sweet and tender roasted squash. it’s a fantastic side dish to serve for the holidays or anytime the weather is chilly outdoors and you’re in the mood to heat up your home with your oven.
there are few dishes that don’t benefit from adding fresh garlic and ginger, which give this recipe a distinctive flavor, and they also happen to be two of my favorite ingredients – especially in the winter because they create heat and always seem to warm up my body. while it may seem like there’s a lot going on in this recipe between the black and white sesame seeds and mincing the garlic and ginger, it’s quite a basic recipe that pairs nicely with and compliments a wide range of dishes. you’ll appreciate the sweetness and subtle heat in each bite and i guarantee you’ll learn to love how beautifully these flavors work together.
lastly, if you’re unable to find celebration squash, don’t fret. you can easily use acorn squash instead.
what i’m using in this recipe
mortar and pestle that i love using for making garlic paste
and the brush that i love using to coat the veggies so they’re nice and glossy
cast iron rimmed baking sheet (i threw away all my aluminum baking sheets due to high levels of aluminum in my body). if you’re interested in learning more about this, my first book, Eating Clean, is a great resource to find and detox the hidden toxicity in our lives.
This recipe yields deliciously tender side dish that's perfect for the holidays or during any chilly month. Combining black + white sesame seeds adds a beautiful touch to these tender chunks of celebration squash yet the real beauty is the fresh garlic and ginger that adds a punch to every bite.
- 2 medium celebration (or acorn) squash quartered and seeded
- 2 large garlic cloves peeled and minced
- sea salt to taste
- 1 Tbsp. minced fresh ginger
- freshly ground pepper to taste
- extra-virgin olive oil
- 1/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- handful arugula or microgreens optional for serving
Preheat oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper.
Combine the garlic and sea salt in a mortar and pestle until it resembles garlic paste. Transfer to a small bowl and add the ginger, freshly ground pepper and a drizzle of olive oil. Use a brush to coat the flesh sides of the squash until they are glossy and well coated. Add more oil as needed.
Place the sesame seeds on a plate and stir to combine so the black and white sesame seeds are evenly distributed. Using your hands, press the cut-edge of the squash, which you just brushed with the oil mixture, into the seed mixture and place it on the prepared baking sheet. Repeat with the remaining squash then transfer to the oven.
Roast for 30-35 minutes or until the squash is very tender and golden brown. Remove from the oven and set aside to cool for 5 minutes before serving with arugula or microgreens, if desired. Finish with a pinch of sea salt and a few twists of freshly ground black pepper, to taste.
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