Roasted Kuri Squash with Fruit and Nut Topping
Right here’s a scrumptious vegan dish that’s excellent for coronary heart well being and a Valentine’s dinner. Pink kuri squash hails from Japan and has sensible orange flesh. And the pores and skin is edible too! It’s not such a battle to chop, and the flavour virtually has a buttery nutty overtone. We paired it with a filling product of highly effective vitamins that can preserve your cardio ticking effectively.
If kuri squash is tough to seek out, change it up with a kabocha or acorn squash. If pomegranates aren’t to be discovered, substitute with dried cranberries or golden raisins which have been plumped in heat water.
Chinese language five-spice powder
A tasty seasoning to have readily available for a myriad of dishes, Chinese language five-spice powder is scrumptious sprinkled over rooster, pork, or glazed carrots and is really easy to make by yourself. In dry pan, toast 5 entire star anise pods and a pair of tsp (10 mL) peppercorns over medium warmth for 3 minutes, or till aromatic. Switch to spice grinder together with 1 1/2 Tbsp (22 mL) fennel seeds. Pulse till finely floor. Move by means of sieve into small bowl. Stir in 1 Tbsp (15 mL) floor cinnamon and 1/2 tsp (2 mL) floor cloves. Retailer in tightly sealed jar for as much as 6 months. Makes roughly 1/4 cup (60 mL).