KASHA WITH SQUASH AND POMEGRANATE
This salad works equally well with kasha or freekeh, both of which have a nutty-earthy flavor that serves as a great backdrop for sweet roasted butternut squash and sweet-tart, crunchy pomegranate seeds. Lately I have gotten into the habit of roasting diced butternut squash to keep on hand in the refrigerator for a few days; I usually don't know in advance what I am going to use it for; then one night it finds its way into a salad like this one, the next night into a risotto, and so on until it is time to roast up another one. Four cups diced squash looks like a lot, but it reduces down to about 1 1/2 cups when you roast it, so you will use it up quickly (I use all of it, for example, in this salad).
Provided by Martha Rose Shulman
Categories salads and dressings, appetizer, side dish
Time 45m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees. Line a sheet pan with parchment. Place diced squash on parchment, add 2 tablespoons of olive oil and salt to taste and toss together until squash is thoroughly coated with oil. Spread out in a single, even layer on the baking sheet. Place in oven and roast for 30 to 40 minutes, stirring every 10 minutes, until squash is nice and tender and the edges are lightly colored (some can be charred). Remove from heat.
- Meanwhile, toss together kasha or freekeh, pecans, pomegranate seeds, and chopped fresh herbs.
- In a small bowl or measuring cup whisk together vinegar, pomegranate molasses, allspice and salt to taste. Whisk in remaining 4 tablespoons olive oil and walnut oil. Taste and adjust seasoning. Add black pepper if desired.
- Add squash to grain mixture. Add dressing, toss together and serve.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 17 grams, Carbohydrate 77 grams, Fat 20 grams, Fiber 11 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 485 milligrams, Sugar 7 grams
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Michael Steven
[email protected]This was the best kasha dish I've ever had!
Strong Girl
[email protected]I wouldn't recommend this recipe to a friend.
Juliana Angelova
[email protected]Overall, I thought this dish was just okay.
Badar Munair
[email protected]I found the instructions to be a bit confusing.
Judylynn Jensen
[email protected]This dish was a bit too sweet for my taste.
Patrick Andreasen
[email protected]I would have liked the recipe to include more vegetables.
Cristina Talatala
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The flavors are amazing!
Nantongo Florence's music
[email protected]I'm not a huge fan of kasha, but this recipe changed my mind. The squash and pomegranate really balanced out the flavor of the kasha.
Dr Rider
[email protected]This recipe is a great way to use up leftover squash. I had some roasted butternut squash in the fridge, and it worked perfectly in this dish.
Afia Kamran
[email protected]I'm always looking for new ways to cook kasha, and this recipe definitely didn't disappoint. The squash and pomegranate added a nice twist to the traditional dish.
Nalubega Liz
[email protected]This dish was a hit with my family! The combination of kasha, squash, and pomegranate was unique and delicious. I especially loved the sweet and tangy flavor of the pomegranate seeds.