Salty maple squash with ginger scallion rice, and turmeric brussels slaw makes a festive and healthy vegan and gluten-free main course.
This salty maple squash with accessories is a fancy-feeling main course with hardy vegetables. Just a much nicer version of an everyday supper at our house. I’m in the middle of some freelance food-related projects so there are scraps and halves of all kinds of vegetables/herbs in the fridge right now.
The dinnertime move lately is a roasted vegetable plus some grain with a slaw-style salad with seasonal add-ins. The glazed salty maple squash is so delicious and sticky and awesome on its own though. I dress the whole thing with a fresh turmeric and clementine dressing. Nice and light, sweet, and a pretty shade of yellow. My first little crate of the citrus is deliciously sweet, so I’m hoping that’s indicative of what’s to come.
Besides eating them as snacks, clementine juice in a dressing or sauce is so festive and adds just the right tang and sweetness. Here, I make a cashew butter-based, slightly creamy dressing–you could also use tahini! The creaminess is just perfect with the sweet squash and cruciferous vegetable flavours going on.
Some other bits: I have a gluten-free and vegan chocolate chunk ginger cake on BAKED this week and a Thanksgiving-appropriate recipe for pot pie in The Washington Post too. If you’re looking for more holiday inspiration, I have all of my best options linked here.
Salty Maple Squash with Ginger Rice & Turmeric Brussels Sprout Slaw
SALTY MAPLE SQUASH:
- 1 small butternut or acorn squash, seeded and cut into 1 ½ inch wedges
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 ½ teaspoons tamari soy sauce
- sea salt, to taste
- ground black pepper, to taste
TURMERIC BRUSSELS SLAW:
- 2 cups brussels sprouts, trimmed
- 1-2 scallions, sliced reserving white parts
- 1-2 tablespoons chopped fresh dill
- 1 tablespoon cashew butter (preferably raw)
- 1 teaspoon dijon mustard
- juice of 1 clementine (around ¼ cup)
- 1 inch piece of fresh turmeric, peeled
- 3 tablespoons olive oil
- 2 tablespoons sesame seeds
RICE AND ASSEMBLY:
- 1 tablespoon olive oil
- 2 inches fresh ginger, peeled and minced
- 2 scallions, sliced
- 2 cups cooked brown rice
- ⅓ cup pomegranate seeds/arils
- It might be helpful to pre-peel the squash before you roast, just for easier eating. I didn’t really do this and the experience was a touch more rustic.
- If you can’t find fresh turmeric for the dressing, just substitute 1 teaspoon of turmeric powder.
- I use a Benriner mandolin for shredding here.
- Preheat the oven to 400°F. Line a baking sheet with parchment. Lay the squash pieces on the parchment, peel side down. In a small bowl, whisk together the maple syrup, tamari, olive oil, salt and pepper. Brush this mixture on the squash (flesh parts; not the peel). Slide the tray into the oven and roast until the squash is tender, about 40 minutes.
- Meanwhile, slice the brussels sprouts very thin into shreds. Toss them into a medium bowl with the sliced scallion, and chopped dill. In a blender, combine the cashew butter, dijon mustard, clementine juice, fresh turmeric, and olive oil. Season the mix with salt and pepper and blend on high until the mixture is totally smooth and incorporated, adding splashes of water if necessary. Pour ⅓-½ the dressing onto the brussels sprouts mixture and toss to coat. Sprinkle the sesame seeds on top and gently toss again. Set aside.
- Heat the tablespoon of olive oil in a medium sauté pan over medium heat. Add the ginger and sliced scallions and stir until ginger has softened a bit, about 1 ½ minutes. Add the cooked rice to the pan and stir to coat in the ginger scallion oil. Keep stirring and sautéing until the rice is warm, about 3 minutes. Season mix with salt and pepper.
- Lay the squash slices in two shallow bowls/plates. Top the squash with the ginger scallion rice. Divide the brussels slaw among the two plates and garnish with extra turmeric dressing and pomegranate seeds. Serve warm.