Holiday Dish for Vegans, Vegetarians, and Omnivores Too!
If you want to make a dish that will win enthusiastic applause from your family and guests during these holidays, look no further than this colorful plate of Roasted Butternut Squash with Greens. Foodies of every persuasion—regardless of food preferences and sensitivities—will ooh and aah when they taste this exquisite special-occasion dish (even if I do say so myself! After all, it was a gift to me from Annapurna, the goddess of food.)
You will also be delighted to know that this can be an entrée or side dish and it’s easy to make. I whipped it up to serve four in about an hour.
A mélange of flavors is what makes this dish so stimulating to the tastebuds. The recipe brings together all of the six tastes noted in Ayurvedic texts: sweet, sour, salty, bitter, pungent, and astringent. Combining the six flavors makes a dish more interesting, delicious, and healthy.
The roasted winter squash is naturally a bit sweet. While the squash is roasting, I sauté a small pungent onion until it caramelizes and turns sweet. Then I add the ground spices (pungent, bitter, and sweet) and fresh ginger (pungent). The greens (astringent and bitter) are cooked until tender with salt and a little maple syrup and dates—yum! Slightly sweet and astringent pecans (or slightly bitter and astringent walnuts) are added to the greens as well to bring some crunch. The denouement is created with a sweet coconut cream topping and a sprinkling of sour pomegranate seeds.
Enjoy this Roasted Butternut Squash with Greens for an unforgettable festive treat!
May you and yours experience the true joy and grace of the holiday season.