Roasted Acorn Squash with Zhoug
Currant-Freekeh Pilaf, Feta, Herbed Yogurt & Green Salad
Cooking time
40 minutes
Servings
2/4
Calories
840 /serving
Zhoug is a spicy and tangy herbed sauce, akin to a gremolata. If tonight’s meal marks your first time tasting it, be warned: you’ll want to put it on everything! Ours combines cilantro, lemon, garlic and as much jalapeño as you can handle. The sauce is drizzled over acorn squash, which is seasoned and roasted alongside minced garlic and lemony-tart currant freekeh. Everything is served over a zhoug-infused spread of Greek yogurt and topped with feta and toasted sesame seeds. With that, all that’s left to do is dig in!
We will send you:
- 60g Baby arugula (or baby spinach)
- 2 Garlic cloves
- 1 Lemon
- 1 Bunch of cilantro
- 1 Acorn squash
- 1 Jalapeño pepper
- 3g White sesame seeds
- 80g Freekeh
- 28g Currants
- 100g Greek yogurt
- 60g Feta
- 6.5g Roasted acorn squash spice blend (caraway, cardamom, coriander, cumin, salt)
Contains: Milk, Sesame Seeds, Wheat
You will need:
Small pan
Medium pot
Zester
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
60 g
Saturated Fat
12 g
Sodium
430 mg
Total Carb
64 g
Sugars
4 g
Protein
18 g
Fibre
9 g
Preparation
Cook the freekeh
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Add the freekeh and the currants to the pot. Cook, 24 to 26 minutes, until tender. Drain well and transfer to a medium bowl. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
Roast the squash
While the freekeh cooks, halve the squash lengthwise; scoop out and discard the pulp and seeds. Cut the squash into 1½ inch wedges lengthwise. Mince the garlic. On a lined sheet pan, toss the squash with ½ the garlic and a drizzle of oil; season with ½ the spice blend and S&P. Arrange the squash in a single, even layer and roast in the oven, 25 to 30 minutes, or until tender when pierced with a fork.
Mise en place
While the squash cooks, zest and juice the lemon. Roughly chop the cilantro leaves and stems. Halve the jalapeño; discard the ribs, stem and seeds. Small dice the jalapeño (thoroughly wash your hands and cutting board after this step to get rid of the spicy oils).
Make the zhoug
In a bowl, combine the cilantro, up to ⅓ of the lemon juice (to taste), up to ⅓ of the lemon zest (to taste), as much of the remaining garlic and the jalapeño as you’d like (add half the jalapeño for medium-spicy), and ¼ cup of olive oil (double for 4 portions). Season with the remaining spice blend and S&P. Divide the zhoug into two bowls; add the yogurt to 1 of the bowls; season with S&P to taste.
Toast the sesame seeds
Heat a small dry pan on medium. Add the sesame seeds and toast, 2 to 4 minutes, until fragrant.
Make the salad & Serve
To the bowl of freekeh, add up to ½ the remaining lemon juice and zest (to taste). In a large bowl, combine the arugula, as much of the remaining lemon juice and zest as you’d like and 2 tbsp olive oil (double for 4 portions); season with S&P. Divide the seasoned yogurt between your plates and spread it out in a circular shape. Top with the freekeh and squash. Drizzle as much of the zhoug as you’d like over the squash. Serve the salad on the side (or on top of the squash). Garnish with the feta and toasted sesame seeds. Bon appétit!
