Red Kuri Squash and Broccoli Bowl with Ginger Tahini Dressing and Ginger Carrot Purée

Red Kuri Squash and Broccoli Bowl with Ginger Tahini Dressing and Ginger Carrot Purée

Serves 4-6

For the Red Kuri Squash and Broccoli Bowl :

  • 1 cup dried emmer farro, barley or other grain
  • 1 red kuri squash, peeled, deseeded and cubed
  • 1 head of broccoli, chopped into florets
  • 1 to 2 tablespoons of avocado or rice bran oil
  • Coarse or kosher salt
  • Freshly ground black pepper
  • 2 teaspoon black sesame seeds
  • Thinly sliced scallions and cilantro to garnish

For carrot-ginger purée:

  • 2 cups chopped carrots
  • 2 cups chicken stock
  • 1 tablespoon of fresh ginger, finely grated
  • Salt and freshly ground black pepper, to taste

For the ginger sesame tahini dressing

  • 2 tablespoons tamari
  • 2 tablespoons tahini
  • 2 tablespoons of fresh ginger, minced 
  • 1 small garlic clove, minced
  • 1 tablespoon of maple syrup or honey
  • 1/4 cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons olive oil
Method: 

Heat oven to 400 degrees. 

Start to prepare emmer farro or other grain according to package directions. 

Line a baking sheet with foil.  Combine the cubed red kuri squash and broccoli florets in a bowl and drizzle with oil.  Next, layer them on the sheet in a single layer and sprinkle with salt and pepper.  Place in the oven and roast for about 40-50 minutes, stirring a few times, until the broccoli has a few black edged and the squash is fork tender.  

While the veggies are roasting, get the rest of the ingredients ready. 

For carrot-ginger purée:

In a small pot, add the carrots, chicken stock and grated ginger. Bring to a simmer and cook until carrots are soft, about 10 minutes.

Kitchen note:   If you have rainbow carrots, play with different colors to bring your dish to life!  In the photo we used yellow carrots.   Any punchy color will be eye catching next to the orange squash and green broccoli and herbs.

Process the carrot mixture in a blender, or with a hand mixer, until a smooth, velvety, thick purée is formed. Season with salt and pepper to taste. Set aside and keep warm.

Toast sesame seeds:

In a small skillet, toast black sesame until just fragrant.  This will add a toasty flavor and bring out their sweetness. 

Prepare the dressing:

Place all dressing ingredients in a blender and blend on high until smooth. 

Assemble bowls:

When the veggies are finished roasting, assemble your bowls:  

In a large bowl, add the emmer farro.  Fold in the the red kuri and broccoli until combined.

Now, think of making a Venn diagram!

Spread/smear a few spoonfuls of the carrot purée on the center-right of the plate with a large spoon or spatula.  Now on the center-left of the plate, overlapping 1/3 of the puree, add several spoonfuls of the farro-squash broccoli mixture. 

Drizzle everything with the sesame-miso dressing and finish with toasted sesame seeds, sliced scallions, and cilantro or herb of your choice.

 

Enjoy!


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