Panko (Japanese bread crumbs) gives squash wedges a delicious
crispy coating. This versatile side dish also makes the perfect
vegetarian main course to serve with a green salad.
Ingredients:
1 kabocha squash or acorn squash, (about 2 lb/900 g)
1-1/2 cups (375 mL) panko bread crumbs
1/3 cup (75 mL) chopped fresh flat-leaf parsley
1/3 cup (75 mL) chopped fresh cilantro
4 cloves garlic, minced
2 tbsp (30 mL) grated lemon zest
1 tsp (5 mL) ground cumin
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) whole wheat flour
2 eggs
Tahini Dipping Sauce:
1/2 cup (125 mL) fat-free plain Greek yogurt
1/4 cup (60 mL) tahini
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) rice vinegar
2 tbsp (30 mL) water
1 tbsp (15 mL) sodium-reduced soy sauce
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) sriracha sauce
1-1/2 cups (375 mL) panko bread crumbs
1/3 cup (75 mL) chopped fresh flat-leaf parsley
1/3 cup (75 mL) chopped fresh cilantro
4 cloves garlic, minced
2 tbsp (30 mL) grated lemon zest
1 tsp (5 mL) ground cumin
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) whole wheat flour
2 eggs
Tahini Dipping Sauce:
1/2 cup (125 mL) fat-free plain Greek yogurt
1/4 cup (60 mL) tahini
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) rice vinegar
2 tbsp (30 mL) water
1 tbsp (15 mL) sodium-reduced soy sauce
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) sriracha sauce
Preparation:
Peel squash and cut in half; seed and cut into 1/2-inch (1 cm) thick wedges. Set aside.
In bowl, mix together panko, parsley, cilantro, garlic, lemon zest, cumin, 1/2 tsp of the salt and pepper until combined. In separate bowl, whisk flour with remaining salt. In third bowl, whisk eggs with 3 tbsp water.
In batches, coat squash wedges in flour, then egg wash, then panko mixture, lightly pressing onto all sides. Roast on 2 parchment paper–lined baking sheets in top and bottom thirds of 400 degrees F (200 degrees C) oven, switching and rotating pans halfway through, until fork-tender and golden, about 30 minutes.
Tahini Dipping Sauce: Meanwhile, in small bowl, whisk together yogurt, tahini, lemon juice, vinegar, water, soy sauce, cumin, salt and sriracha. Serve with squash.
In bowl, mix together panko, parsley, cilantro, garlic, lemon zest, cumin, 1/2 tsp of the salt and pepper until combined. In separate bowl, whisk flour with remaining salt. In third bowl, whisk eggs with 3 tbsp water.
In batches, coat squash wedges in flour, then egg wash, then panko mixture, lightly pressing onto all sides. Roast on 2 parchment paper–lined baking sheets in top and bottom thirds of 400 degrees F (200 degrees C) oven, switching and rotating pans halfway through, until fork-tender and golden, about 30 minutes.
Tahini Dipping Sauce: Meanwhile, in small bowl, whisk together yogurt, tahini, lemon juice, vinegar, water, soy sauce, cumin, salt and sriracha. Serve with squash.
Servings: 6
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