Crispy Squash Bowl with Dill Cream
This crispy squash bowl with luscious dill cream on top is a cozy and hearty vegan bowl dinner. Simple to make and delicious.
Servings 4
Equipment
Ingredients
Dill Cashew Cream
- 1 cup raw cashews, soaked for 2 hours and drained
- ½ cup water
- ¼ cup chopped fresh dill
- ¼ cup chopped sweet onion
- 2 cloves garlic, peeled
- juice of 1 lemon (roughly 1/4 cup)
- 1 teaspoon sea salt
- ground black pepper, to taste
Squash
- 2 acorn/delicata squash, halved lengthwise and seeded (I prefer delicata--no peeling necessary!)
- 2 tablespoons olive oil
- pinch sea salt
- pinch ground cumin
- pinch cayenne pepper
- ground black pepper, to taste
Instructions
- Make the dill cashew cream: combine the drained cashews, water, dill, onion, garlic, lemon juice, salt, and pepper in an upright blender. Blend the cashew mixture on high until completely velvety and smooth. Scrape the cream into a glass jar and set aside.
- Preheat the oven to 400°F. Line 2 medium or 1 large baking sheet with parchment paper and set aside.
- Slice the seeded squash in 1/2 inch thick wedges/half moons. On the baking sheet(s), toss the squash slices with the olive oil, salt, cumin, cayenne, and black pepper. Spread the coated squash slices out into a single layer. Place the squash in the oven, and roast for about 30 minutes, flipping at the halfway point. The slices should have deeply golden edges.
- Serve the squash bowl warm with dill cashew cream for dipping/drizzling.
Notes
- From Nutrition Stripped: 100 Whole Food Recipes Made Deliciously Simple by McKel Hill, MS, RDN
- For the squash bowl, I just served portions of the squash and dill cream with warm brown/wild rice, a sprinkle of sesame seeds, and some capers. Some arugula in the mix would have been ideal, but my refrigerator inventory just didn't allow for it ;)
- This squash and dill cream combo would taste good with so many things though. You can totally do as McKel does and serve them up on their own, too!