Open Kitchen: Inspired Food for Casual Gatherings: A Cookbook

Price: $28.83
(as of Feb 17, 2024 07:14:43 UTC – Details)

From the Publisher

Pink Pasta

Charcoal Crackers

Winter Citrus Salad With Red Endive, Avocado, Dates, and Olives

Kabocha Candy With Yogurt and Toasted Pepitas

Serves 6 to 8

Preheat oven to 425˚F.Carefully cut the squash in half through the stem and scoop out and discard the seeds. Cut into wedges, about 1½ inches at the widest point. In a large bowl, toss the squash with 2 tablespoons oil, the kosher salt, and pepper. Arrange wedges in a single layer on a rimmed baking sheet. Roast for 15 minutes, until they start to turn deep golden brown on the underside. Remove from the oven and carefully turn all the pieces. Drizzle the maple syrup over the squash and return to the oven for 10 minutes, or until deep golden brown on both sides.Pour the remaining ¼ cup oil into a small skillet and heat over medium heat. Add the pepitas and cook until they sizzle and pop and turn slightly brown (but don’t overcook!), about 3 minutes. Using a slotted spoon, scoop out onto a folded paper towel and sprinkle with kosher salt. Let the oil cool in a small bowl.

4. Spread the yogurt on the bottom of a
serving platter, and arrange the squash
slices on top. Drizzle with about 2
tablespoons of the reserved oil, and
sprinkle with the pepitas, and some flaky
salt. Serve with lime wedges.

Ingredients 1 medium kabocha squash, about 2 ½ pounds, well scrubbed 2 tablespoons olive oil, plus ¼ cup for frying the seeds ½ teaspoon kosher salt Freshly ground black pepper 1 tablespoon maple syrup ¼ cup pepitas ½ cup plain Greek yogurt or labneh Flaky sea salt & Lime Wedges

Publisher ‏ : ‎ Avery; Illustrated edition (March 3, 2020)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 368 pages
ISBN-10 ‏ : ‎ 0525536671
ISBN-13 ‏ : ‎ 978-0525536673
Item Weight ‏ : ‎ 3.09 pounds
Dimensions ‏ : ‎ 8.27 x 1.4 x 10.27 inches