Food@DominionPost.com
In The Dominion Post’s ongoing Wednesday feature, Quarantine Kitchen, we highlight dishes prepared by readers, staffers, wire services and chefs at our local restaurants in an effort to keep us connected through food.
This week, regular contributor Penny Pugh was kind enough to share one of her recent amazing meals with us: A warm bread salad with roasted butternut squash and tahini/lime dressing, based on a recipe by Colu Henry for the New York Times.
It’s a dish Pugh will likely be making again, given her review: “This was crazy good,” she said.
And because leftovers, when they’re tasty, are king, she saved a bit for later.
“I only dressed and garnished half of the salad to save the rest for another day,” Pugh said.
WARM BUTTERNUT SQUASH & BREAD SALAD
- 1 butternut squash
- 3 one inch slices of good bread
- olive oil
- 2 tablespoons tahini
- 2 tablespoons lime juice — from about 2 limes
- 1 teaspoon (or so) honey
Peel, remove seeds and cut squash into half inch wedges. Toss with 2 tablespoons of olive oil and salt and pepper.
Arrange on parchment lined sheet pan and roast in 450-degree oven for 10-15 minutes.
Tear bread into 1-inch chunks and toss with
2 tablespoons of olive oil and salt.
Remove squash from oven and turn slices over. Add bread chunks and roast for another 10 or 15 minutes.
Meanwhile make dressing. Whisk lime juice and 2 tablespoons of cold water into tahini, along with about 1 teaspoon of honey. Add a bit more water if necessary to get a consistency that will drizzle.
When squash is soft with some brown spots and bread is crisp on the outside and a little chewy inside, remove to platter. Drizzle dressing over and garnish with chopped cilantro.
