Red Kabocha Squash and Red Russian Kale with Tahini, Za'atar, and Roasted Hazelnuts
Source: Lynn Gorfinkle, Roam Artisan Burgers
This recipe was demonstrated for CUESA’s Market to Table program on November 21, 2015.
1 cup tahini
⅔ cup water
⅓ cup freshly squeezed lemon juice
1 medium clove garlic, finely minced
½ teaspoon kosher salt
Squash and Kale
½ cup freshly squeezed lemon juice
1 tablespoon pure grade B maple syrup
1 tablespoon kosher salt
4 cups cut Red Russian kale, thick stems removed, 1 inch strips
2 cups peeled and diced red kabocha squash, ½ inch pieces
2 tablespoons olive oil
¼ teaspoon za’atar
¼ cup chopped roasted hazelnuts
To make the tahini sauce: in a medium mixing bowl, whisk together all of the ingredients, adding more water if the sauce is too thick.
To make the squash and kale: combine the lemon juice and maple syrup and set aside. Bring a medium pot of water to a boil and add the salt. Prepare an ice bath by filling a medium size heat-resistant bowl with cold water and ice. Add the kale to the boiling water and cook for approximately 2 minutes. Using a slotted spoon, transfer the kale from the boiling water to the ice bath and leave in the bowl until cooled. Remove and dry by placing on a clean kitchen towel or a layer of paper towels. Place the squash in the boiling water and cook for approximately 5 minutes, or until it is softened but still firm. Remove the squash from the water and drain completely. Heat a large sauté pan over medium-high heat and add oil. Place the cooked squash in the pan and lightly season with salt and pepper. Sauté the squash until lightly browned on all sides. Add the kale and sauté for 1 to 2 minutes, until heated through. Add the lemon juice and maple syrup mixture and cook for 30 seconds.
To finish: place the vegetables on a serving platter. Drizzle with the tahini sauce and sprinkle with the za’atar. Add the hazelnuts and serve immediately.