I love when my pantry has most of the items for a new recipe. If you like winter root vegetables, this one is it! @ottolenghi posted this recipe for a Roasted Celeriac and Kabocha Squash and tahini dressing. I made a few substitutions and this may enter into the top 5 things I’ve made this year.
Used 1/2 kabocha squash and 2 delicata squash since that’s what I had on hand. I substituted out celeriac and added a few russet and Yukon golds, as well as a few celery stalks cut in 1 inch pieces. I used my fave veggie stock @betterthanbouillon , and covered the veggies half way. Roasted on 450 for 30 mins, then added canned chickpeas tossed in tomato paste and harissa (you can find a diy recipe in my highlights), and roasted for another 20 mins. A quick dressing of tahini, Greek yogurt and lemon juice, and then some lemon slivers tossed with chives, parsley and olive oil dolloped on top. Finished with dukkah spice blend which I’ll share with you all soon.
