Savoury baked squash with arame

This simple and grounding recipe comes from my favourite Self-healing Cookbook by Kristina Turner.

I changed the amounts a bit and used just half of a medium-sized butternut squash, which I divided lengthwise, scooped out the seeds, peeled it with a sharp knife and chopped up into bite-sized pieces. I sliced a medium onion into halfmoons and soaked a small handful of arame seaweed and another small handful of dried burdock root. I sprayed a silicone baking dish with a bit of sesame oil and covered the bottom evenly with onion, soaked arame and soaked burdock. On top I placed the squash cubes and sprayed all with tamari. I covered the dish with tinfoil and baked on 190 °C, for half an hour covered, and for 15 minutes more uncovered. I served the dish with rice/sweet rice mixture and a salad of shredded chinese cabbage (with some salt massaged in for better digestibility).  The butternut squash comes out very very tender and sweet! So if you want a more savoury dish, don´t be afraid to use more salt/soy sauce 🙂

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2 Comments

Filed under Complete meals, Recipes, Sea vegetable dishes, Vegetable dishes

2 responses to “Savoury baked squash with arame

  1. That cookbook is one of our required textbooks. 🙂 And your photo looks great!

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