Happy Friday!! I made you guys a halloween meal! It’s black and orange and super tasty.
I would like to confess that this is not the first time I made winter squash this year, but it is the first success. The first time was with a kabocha pumpkin. I bought it at the farmer’s marked and was so excited to make it. I cut it, oiled it, and popped it in the oven while I made a wonderful sauteed garlic & kale base to serve it on. When it was done, I took some pictures and served it up to AJ all excited to try it. It was…. less than ideal. In AJ’s words, the squash tasted like eating a sock. So dry! So horrible! I fed some to the dog (she actually really liked it) and gave the rest as a sacrifice to the compost pile.
But this time, I won. I used a squash that I knew didn’t taste like a sock, and roasted it up all tasty for you. Woot!
So, I’m not gonna lie. Butternut squash is a pain in the butt to prep. But all you need is some elbow grease, a big sharp knife, and a little bit of time. Once you get beyond the peeling part, cutting it into chunks is really pretty easy. Here’s what I’ve found is the easiest way to get the job done:
- Cut the butternut in half crosswise into two shorter pieces. Cut the stem off the top portion, then set it upright on the cutting board.
- Use your knife to carefully cut the skin away from the flesh. You don’t have to be too crazy about not getting any of the flesh, but try not to cut too much off.
- Take the bottom half and peel as you did the top half. Depending on the shape of the squash, sometimes I’ve found it easier to cut it in half again and set it flesh-side down on the counter and peel that way. Either way, when you are done peeling the bottom, scrape out the bottom and chop!
Ok, done with that? Now you just toss with some olive oil, cinnamon (totally weird, but so delicious!), and dried thyme, then roast away for just 30-35 minutes. Ta-da! While the squash is cooking you cook your black rice and make the dressing.
And oh man, the dressing. I am a big fan of it. The miso makes it salty, but that saltiness pairs oh so well with the sweet squash. You are going to love it. It’s also made with hemp seeds, which give it a great nutty flavor and also a hefty nutritional profile. They’re expensive, but they’re the world’s new favorite superfood and they’re mighty tasty. So I say shell out the $15 for a bag and it’ll last you quite a while. And then you can make all the hemp seed dressings you could ever want!
If you make this and LOVE it, share it with your friends! Tag me @myCAroots on Pinterest, Instagram, or Twitter – I love to see what you guys make!
Roasted Butternut Squash & Black Rice with Hemp-Miso Dressing
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: Serves 3-4
- 1 medium butternut squash
- 1 Tbsp olive oil
- 1/4 tsp cinnamon
- 1/2 tsp dried thyme
- pinch salt
- pinch ground black pepper
- 2 sprigs fresh rosemary
- 1 cup uncooked black rice
For the dressing:
- 1 clove garlic
- 1/4 cup hemp seeds
- 1/4 cup water
- 2 tsp yellow miso*
- 2 Tbsp melted butter (I used Earth Balance)
- Heat the oven to 400F. Generously grease a sheet pan and set aside.
- Cook the rice according to package directions – usually 2 cups of water for every 1 cup of rice.
- Peel the squash according to the directions in the text, then cut the flesh into small 1/2″ pieces. Toss with the oil, then sprinkle the cinnamon, thyme, salt, and pepper on top. Toss again to distribute the spices, then spread evenly on the baking sheet.
- Bake for 30-35 minutes, tossing after 15 minutes. Test for doneness with a fork – if it pierces easily then it is ready.
- While the squash roasts, make the dressing, Combine all the dressing ingredients in a blender and blend on high for about 1 minute, until very smooth. Blend more if necessary.
- Serve the black rice, top with some squash, and drizzle dressing on top. Eat immediately.
– This recipe makes extra dressing, which keeps well for a few days in the fridge. It will thicken considerably, however, so you will need to add some water to thin it out again.