Summer Squash Salad - Take 4 (Sriracha / Mint / Peanuts)
Anyhow, get yourself 1 lb of Butternut Squash, already peeled and sliced into 1" chunks. How? Either do it yourself, of if you're lucky, get it already in shape from the grocery :-)
Put it in a large bowl, and drizzle with
1/4 tsp salt
1/2 tsp ground pepper
2 tbsp olive oil
Mix this all up till the squash is well coated.
Place the squash in a baking pan, and roast in an oven at 350°F for 30 minutes. You know they're done when a fork penetrates easily, and the top is slightly (or more!) caramelized.
Once done, remove the squash, and replace with 1 dozen cherry tomatoes (about 1" in size). Toss these with
1/4 tsp salt
1 tsp olive oil
and roast at 350°F for 15 minutes. The timing may vary - you want them to start sizzling/popping - take them out after the first 3 or 4 have popped (or the tops get blackened. whichever comes first)
While the tomatoes are roasting, drain 1 can of chickpeas, and rinse the heck out of the beans to get rid of the "canned" taste.
Put this in a bowl, and mix in
1 small handful mint leaves chopped
1 tbsp sriracha
1 small handful roasted unsalted peanuts
salt to taste
Then, in a small sauce-pan (or ladle, or some such), add
1 tbsp olive oil
1 tsp nigella seeds
1 tsp fennel seeds
and heat on high till the seeds start crackling. (Yeah, this is kinda like what we call "voggarne" in south india)
Add this to the beans, and mix well.
When the tomatoes are done, place a handful of baby spinach each into 4 bowls.
Divide the above bean-mix on top of the spinach.
Top with the tomatoes, and the squash.
Top that with 1 tsp sour cream
Top that with a sprinkling of peanuts (assuming you have some remaining)
Serve with a country bread of some kind, and a glass of crisp prosecco, or picpoul di pinet
Bonus : If you've got any pomegranate seeds, sprinkle liberally. The crunch/juice factor puts this recipe over the top!
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