❤pdf Open Kitchen: Inspired Food for Casual Gatherings: A Cookbook

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A C o o k b o o k
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BESTSELLER
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Open Kitchen Inspired Food for Casual
Gatherings A Cookbook
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Open Kitchen Inspired Food for Casual
Gatherings A Cookbook
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Description
Pink Pasta Charcoal Crackers Winter Citrus Salad
With Red Endive, Avocado, Dates, and Olives
Kabocha Candy With Yogurt and Toasted Pepitas
Serves 6 to 8 Preheat oven to 425?F.Carefully cut
the squash in half through the stem and scoop out
and discard the seeds. Cut into wedges, about 1½
inches at the widest point. In a large bowl, toss
the squash with 2 tablespoons oil, the kosher
salt, and pepper. Arrange wedges in a single
layer on a rimmed baking sheet. Roast for 15
minutes, until they start to turn deep golden
brown on the underside. Remove from the oven and
carefully turn all the pieces. Drizzle the
maple syrup over the squash and return to the
oven for 10 minutes, or until deep golden brown
on both sides.Pour the remaining ¼ cup oil into a
small skillet and heat over medium heat. Add the
pepitas and cook until they sizzle and pop and
turn slightly brown (but dont overcook!), about
3 minutes. Using a slotted spoon, scoop out onto
a folded paper towel and sprinkle with kosher
salt. Let the oil cool in a small bowl. 4. Spread
the yogurt on the bottom of a serving platter,
and arrange the squash slices on top. Drizzle
with about 2 tablespoons of the reserved oil, and
sprinkle with the pepitas, and some flaky salt.
Serve with lime wedges. Ingredients 1 medium
kabocha squash, about 2 ½ pounds, well scrubbed 2
tablespoons olive oil, plus ¼ cup for frying the
seeds ½ teaspoon kosher salt Freshly ground
black pepper 1 tablespoon maple syrup ¼ cup
pepitas ½ cup plain Greek yogurt or labneh
Flaky sea salt Lime Wedges