(WJBK) - Thanksigiving is so much more than just the turkey - it's also about the sides. Many chefs may be wondering, though, what side dishes to make for someone who has dietary restrictions.
Randy Weed from Plum Market joined us in the FOX 2 Cooking School to show us a recipe that's both gluten-free and vegan, a roasted sweet dumpling squash. You can find their recipe below to make it yourself at home, and the dish will also be available in their stores for the next few days.
To find a Plum Market location near you, visit www.plummarket.com.
ROASTED SWEET DUMPLING SQUASH W/TAHINI & POMEGRANATE
- Michigan Sweet Dumpling Squash, 2 Ea
- Red Onion, 1 Ea
- Olive Oil, 2 TBSP
- Sea Salt, 1-1/2 TSP
- Black Pepper, 1 TSP
- Pine Nuts, 2 TBSP
- Olive Oil, 1 TBSP
- Sea Salt, 1/4 TSP
- Tahini (prefer light if possible), ¼ Cup
- Lemon Juice, fresh, 3 TBSP
- Water, 1/4Cup
- Garlic, fresh minced, 1 clove
- Salt, 1/2 TSP
- Italian Parsley, minced, ¼ Bunch
- Pomegranate, Seeds only, 1/2 Ea
- Pre-heat oven to 375.
- Split the squash in half and remove the seeds by using a spoon or ice cream scoop, and discard.
- Cut each half of the squash into 8 pieces.
- Split onion in half, then remove core and any dry skin. Cut onion into 1" slice chunks.
- Place the onion and squash together in a large bowl and toss with the olive oil, sea salt and pepper.
- Spread out onto a parchment-lined sheet pan and bake for 30 minutes, or until the largest squash chunks are soft.
- While squash is cooking, in a medium sized hotel pan over low heat, toast the pine nuts in the olive oil until golden. Then, season with salt. Set aside.
- In another small bowl, whisk together the tahini, lemon juice, water, garlic and salt.
- Whisk until the sauce is consistency of honey, adding a little more water if necessary.
- To serve, spread the vegetables on serving tray then drizzle with the Tahini sauce, sprinkle with pine nuts and their oil over top, followed by parsley and pomegranate seeds.
- Serve immediately.