Almond & Herb Crusted Acorn Squash With Sriracha Cashew Aioli

Herbed Crusted Acorn Squash

I made these tasty acorn squash wedges with Super Bowl Sunday in mind. I love a good snack when I’m guilted into watching sports on TV.

Herbed Crusted Acorn Squash2

I’ll be the first to admit that I’m not a big football fan however, we’ve been following along this season and I’m pretty stoked that the Seahawks and Patriots will be battling it out on Sunday. I don’t know who I’ll upset for saying this but go Seahawks!!!

Anyhow, regardless of who you’re rooting for these almond and herb crusted squash wedges will be a great addition to any snack spread that you may be preparing. I was inspired by Yotam Ottolenghi (the author of the popular cookbook Plenty) to make this dish. He has a recipe for crusted pumpkin wedges with sour cream that sound fantastic. I’ve switched things up a bit and added my own twist but Ottolenghi is the inspiration for this simple side dish/appetizer. He chose traditional bread crumbs and a sour cream sauce for his pumpkin wedges while I went a little more “hippie” and made this with almond meal and a sriracha cashew “aioli.” I’m pretty darn happy with how everything turned out and was eating the sauce by the spoonful as I adjusted the seasonings to taste.

I’ve recently found an awesome local sriracha -or as they call it “sarachee” sauce (Thai and True Sarachee)  that doesn’t have any weird ingredients or secret preservatives. It packs a LOT of heat and a little goes a long way. I love adding this to anything from eggs, avocado toast, to roasted veggies and black bean burgers. It’s addicting!

Herbed Crusted Acorn Squash3

The creamy cashew sauce is spiced up with a little garlic, nutritional yeast, lime juice and of course the sriracha. However, if cashew sauce isn’t your thing simply substitute with mayo or full fat plain yogurt.

I’ve found over the years that when making cashew dips I like using my food processor when I want a thicker and more spreadable consistency (like topping a baguette of bread or spreading on a sandwich) and when I want a really smooth and “saucier” dip I like to prepare it in my high speed blender to achieve the smoothes and creamiest consistency possible. I whipped out the high speed blender for this irresistible dip!

Herbed Crusted Acorn Squash4

This recipe has plenty of wiggle room and you can play around with herbs and spices as much as you want. I recommend serving these with your favorite beer and a good ballgame on the TV. By the way, this will probably be the only time you ever hear me suggest eating in front of the TV. It’s just not my style but for the sake of the Super Bowl I’m all about it! Cheers.

Almond & Herb Crusted Acorn Squash with Sriracha Cashew Sauce

Appetizer

  • PREP TIME
    15 minutes
  • COOK TIME
    30-40 minutes

For the squash:

  • 1 large acorn squash (about 1 1/2 pounds)
  • 4 Tablespoons grapeseed oil (or olive oil)
  • 1/2 cup almond meal/flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoons dried parsley
  • 1 teaspoon course sea salt
  • pinch of black pepper
  • 2 garlic cloves crushed
  • 1 cup of fresh cilantro, finely chopped

For the Sauce:

  • 1 cup raw cashews, soaked for at least 2 hours OR if in a pinch for time pour a few cups of boiling water into the bowl of cashews and soak for 30 minutes.
  • 1/2 cup water + additional to thin if necessary
  • 1 large clove of garlic, minced
  • 1 Tablespoon nutritional yeast + more to taste
  • 2 teaspoons sriracha sauce + more to taste
  • 1 Tablespoon fresh lime juice
  • pinch of fine sea salt


Serves 4

  1. Preheat the oven to 375F. Prepare two baking sheets with parchment paper and set aside.
  2. Cut the acorn squash in half lengthwise. Use a spoon to remove the seeds and then cut along the ridges into thin wedges-about 1/2 inch thick. No need to peel as the skin is edible.
  3. In a large bowl mix together the almond meal, herbs, salt, pepper and crushed garlic.
  4. Brush the squash wedges generously with the oil and sprinkle with the crust mix, making sure the slices are covered with a nice, thick coating. Gently pat the mixture down a little.
  5. Place the squash in a single layer on two prepared baking sheets. Roast in the oven until tender and lightly browned. About 30-40 minutes. Stick a little knife into one of the wedges to make sure it has softened and is cooked through. Rotate pans halfway through cooking. If the topping starts to darken too much during cooking, cover loosely with foil.
  6. Prepare the sauce. Drain the cashew from the soaking water and rinse under cold water. Place the cashews, water, garlic, nutritional yeast, sriracha, lime juice and salt into a high speed blender. Blend on the highest speed until smooth and creamy. Taste test and adjust seasonings as need be. If the sauce is too thick add additional water 1 Tablespoon at a time and if the sauce is too thin add a couple more cashews (if they aren’t pre-soaked that’s okay).
  7. Serve the squash on a platter and sprinkle with chopped cilantro. Serve with sriracha sauce and enjoy.
*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.
*Cooking times will vary depending on your vegetables and oven.
*Taste test as you go.
*Have fun in the kitchen and experiment with your own personal twists.
*The sriracha sauce was inspired by a recipe from The Simple Veganista

Winter Storm Survival Recipes

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This post is dedicated to the entire east coast. Hang in there everyone. I hope your cupboards are stocked with plenty of red wine, whiskey and ingredients to create some tasty food to keep your spirits high during these dark and stormy days. All of us here at Tumbleweed Farm are sending warming thoughts your way.

Chanterelle Mushroom + Letil Stew4

Nothing calms a stormy night quite like standing in front of the stove and mindlessly stirring a big pot of comforting soup. This Chanterelle Mushroom & Lentil Stew is the perfect medicine for a blizzard.

Beet & Brussel Sprout Salad 5

Roasted Beet, Brussels Sprouts & Hazelnut Salad with Za’atar & Balsamic Reduction to the rescue! There’s nothing better than some lovely roasted veggies to keep your spirits high during a snow storm. This salad is warming and the addition of za’atar and balsamic reduction takes this simple salad to a whole new level.

broccoli soup 4

If the temperatures continue to stay below freezing I’d suggesting whipping up a double batch of this Broccoli & Potato Leek Soup with Lemon & Thyme

Cardamon muffins better

Whenever we were snowed in as kids the best way to kill the time was to bake. These muffins will be a great addition to your morning cup of coffee or tea.  Spiced Parsnip Muffins with Maple-Cardamom Cashew Cream

Delicata Squash + Brussels Salad2

If it feels like there is no end in sight and that springtime is actually a figment of your imagination sooth your aching hearts with this Delicata, Brussels Sprouts & Hazelnut Salad with Cider Vinaigrette

Red wine Chantrelle Mushroom Pasta3

Penne with Chanterelle Mushrooms & Red Wine Sauce This is comfort food at its best. The red wine sauce will warm you from the inside out.

rosemary roasted grapes

Rosemary Roasted Grapes & Cashew Cheese Crostini If it’s still snowing on Super Bowl Sunday these will make a nice addition to your snack spread.

buttnerut squah pizza

Butternut Squash Pizza With Maple-Glazed Brussels Sprouts, Hazelnuts & Dates You don’t need to be snowed in to enjoy this amazing pizza. If you haven’t tried it yet you should definitely do so now!

Pumpkin Spice Oatmeal2

Pumpkin Spice Oatmeal is a bright spot on any winter morning.

winter sangria 2

If all else fails and the snow continues to fall I’d suggest self medicating with this Winter Sangria 

I hope wherever this post finds you that you are safe, warm and near a working stove! We’re thinking about you guys. xoxo

Spiced Parsnip Apple & Coconut Soup

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I love the addition of parsnips in soups. There is something so rustic and comforting about this root vegetable. It’s taken Taylor quite a while to come around to the earthy flavor of parsnips but over the years he’s decided that he actually loves them and he’ll even requests them on a regular basis. It’s amazing what happens to your taste buds when you work the land and harvest the fruits of your hard labor. Things just taste sweeter, even with a little dirt still on them.

Taylor hutchins

I prepared this parsnip soup for our anniversary. We ate dinner at the farm before heading to the coast the following morning. It was a lovely evening and we enjoyed this comforting soup with some crusty bread, a simple salad and a bottle of Champagne. It was the perfect anniversary dinner and I really hope you all enjoy this soup as much as we did.

spiced parsnip coconut apple soup3

We topped each bowl of soup with some walnuts, pomegranate seeds and plenty of parsley. Every spoonful was a great combination of creamy soup and crunchy toppings.-the absolute best! I love how the subtle bite from the spices offsets the sweetness from the apple and parsnips. This really is a comforting bowl of wholesome ingredients and I can’t wait to hear what you all think if you whip it up.

spiced parsnip coconut apple soup

This soup tastes best enjoyed with someone you love and a little bubbly. Cheers!

Spiced Parsnip Apple & Coconut Soup

Soup

  • PREP TIME
    10 minutes
  • COOK TIME
    30-40 minutes

Soup:

  • 2 Tablespoons walnut oil (or olive oil)
  • 1 large yellow onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 1/2 pounds parsnips (about 5 cups), chopped into 1/2 inch chunks
  • 1 medium sized potato, scrubbed clean and cut into 1/2 inch chunks
  • 1 medium sized apple, chopped (no need to peel)
  • 1 heaping Tablespoon garam masala
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1 heaping teaspoon fine sea salt
  • 5-7 cups of water + more to thin if necessary
  • 1 cup full fat coconut milk
  • Additional salt + pepper to taste

Toppings:

  • 1/2 cup walnuts, chopped
  • 1 cup pomegranate seeds
  • 1/2 cup parsley, minced
  • squeeze of fresh lemon juice
  • 1 Tablespoon of walnut oil (or olive oil)


Serves 4-6

  1. In a large saucepan heat the oil over medium high heat. Add the onion and sauté until beginning to soften. About 5 minutes.  Add the garlic, parsnips, potato, apple and spices (through the salt). Stir until the veggies are coated with the spices and are becoming fragrant. About 2 minutes. Add water (start with 5 cups and and more if need be) bring to a boil. Reduce heat and simmer until the vegetables are tender. About 25 minutes. Stir in the coconut milk and carefully puree the soup. This works best with an immersion blender or high speed blender.  If soup is too thick add a little more water to thin if necessary. Taste test and season the soup with additional salt and pepper. (note, if you use vegetable stock instead of water you may need to use less salt)
  2. Serve the soup warm and divide the toppings between bowls.
*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.
*Taste test as you go