Roasted Squash and Sweet Potatoes
with Pumpkin Seed Vinaigrette
This is a fantastic side dish to serve with chicken or fish or pork. You can serve the squash and sweet potatoes without the vinaigrette, but why would you want to? The slightly nutty dressing takes this dish to a whole new level!
Serves 6 as a side dish
1 acorn squash, halved and seeded, skin on
2 sweet potatoes, peeled, halved
olive oil, for drizzling
1 tsp each salt, pepper, and dried savoury leaves
Pumpkin Seed Vinaigrette (recipe below)
2 tbsp pumpkin seeds, for garnish
2 tbsp chopped fresh parsley, for garnish
Preheat oven to 400°F. Line a cookie sheet with parchment paper or greased aluminium foil.
Cut each squash half into 1” thick slices. Cut each slice in half crosswise. Each piece should be about 3” long and 1” thick. Cut the sweet potatoes in half lengthwise. Cut each half crosswise into 1” thick chunks.
Toss the squash and sweet potatoes with oil, salt and pepper. Transfer to the cookie sheet and roast for about 30 minutes, until the pieces are very soft and slightly charred around the edges. Remove from oven and transfer to a large platter or shallow bowl. Drizzle over the dressing and sprinkle with pumpkin seeds and parsley.
Pumpkin Seed Vinaigrette
1/3 cup olive oil
1 tbsp walnut or hazelnut oil
¼ cup apple cider vinegar
¼ cup water
2 tbsp pumpkin seeds, toasted
1 tsp Dijon mustard
1 clove garlic, peeled
salt and pepper, to taste
Combine all ingredients in a blender. Process several seconds until smooth. Refrigerate until ready to use.
