Recipe Showcased January 2018
Wine Pairing – Goes with anything 🙂
Serves 4 to 6 as a side or hors d’oeuvres
Time: 40 minutes
Prep: 15 minutes
Active time: 20 minutes
Fun, easy on the eyes, and somehow actually good for you, these are easy to whip up on a weeknight but splashy looking enough to put on a tray at a party. It’s especially good with the Bagrationi sparkling wine in this month’s bag, but it’ll go with any of the six wines in here.
2 Tbsp poppy seeds
2 Tbsp toasted sesame seeds
2 Tbsp caraway seeds
3 Tbsp dried garlic flakes
3 Tbsp dried onion flakes
3 Tbsp kosher salt
2 lb. (approximate) squash, such as delicata,
pumpkin, or anything with an edible rind.
1 Tbsp canola oil
1 Tbsp toasted sesame oil
- Preheat the oven to 400º.
- Combine the poppy seeds, toasted sesame seeds, caraway seeds, garlic and onion flakes, and salt in a small bowl and mix thoroughly. Set aside. Combine canola and sesame oils in a small bowl. Set aside.
- Seed the squash well and cut into wedges about ¾ inch thick at the rind. Place on a parchment-lined baking sheet, making sure the pieces do not touch, and brush both sides with the oil mixture. Top the squash slices generously and evenly with the seasoning mixture.
- Place one oven rack in your oven’s top slot and one rack in the bottom slot. Roast squash for on the bottom rack for ten minutes, then turn the baking sheet around and roast for another ten minutes, or until lightly browned and cooked through, on the top rack. Serve as is for a side dish, or with a cream cheese dip as a party snack.