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Delicata squash with its soft enough to eat skin can be glazed to perfection
Photo by Masha Davydova
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Anya Kassoff, a Russian native, through many careers, realized she ended her days with passion cooking in the kitchen. With health issues rising in 2010, Kassoff began eating mainly a plant-based diet. She began sharing her recipes on a blog and eventually it lead to writing this book.
Photo by Masha Davydova
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“Simply Vibrant” by Anya Kassoff, uses vibrant fruits and vegetables to bring colorful, plant-based recipes to your table.
Courtesy of Roost Books
Ingredients
- 1/2 tablespoon brown rice vinegar or lime juice
- 1-1/2 tablespoon lime juice –divided
- 1 teaspoon chili sauce, such as sriracha
- 1-1/2 tablespoon tamari or shoyu soy sauce
- 1 tablespoon white sweet miso paste
- 1/2 tablespoon honey
- 2 tablespoons neutral coconut oil –divided
- 1 medium delicata squash –seeded and sliced into 3/8-inch rings
- 1 teaspoon sesame oil
- 3 large garlic cloves – thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon finely chopped basil or green onion –optional
Directions
- Combine brown rice vinegar, 1 tablespoon lime juice, sriracha and tamari in a small bowl, set aside.
- Combine miso paste, honey and remaining 1/2 tablespoon lime juice in another small bowl.
- Mix until smooth and set aside.
- Prepare a large plate or other surface covered with a paper towel to place fried squash onto.
- In a large frying pan, warm 1 tablespoon coconut oil over medium heat.
- Add delicata squash in a single layer and cook for about 3 minutes, until golden.
- Flip squash pieces and cook on the other side for about 2 minutes, until golden.
- Remove onto the paper towel.
- Add remaining 1 tablespoon coconut oil to the pan and repeat the process with the remaining squash.
- Lower heat to low and add sesame oil to the pan. Add garlic and sauté for 30 seconds.
- Add brown rice vinegar mixture to the pan and increase heat to achieve a strong boil. Reduce for 1-2 minutes until sauce thickens and become syrupy.
- Remove from heat.
- Add miso mixture to the pan, stir in until smooth.
- Add squash, gently toss to coat each piece with the glaze.
- Transfer onto a platter, sprinkle with sesame seeds and basil/green onion.
- Serve right away with rice or any other grain of choice.
