‘Diets trend and go, but nature’s own seasonal bounty endures – rooted in the cycles of resilience, nutrition and the science of adaptation’.
Every year in December we have the Fiddleheads Cooking Studio’s last quarterly meeting. We make various dishes for potluck and share a table. It is a lovely way to represent ourselves in a dish and to be nurtured by each other, since we are all used to spending our time cooking and serving others.
I created this dish for this occasion. It is health, highly seasoned and in season. It has some of my favourite flavour notes combined in one dish.
This dish is my gift to you for the season, no matter what or how you are celebrating it makes a great addition to a main or an add as a side.
Happy holidays from mine to yours, xoxo
Ingredients:
- 1 butternut squash
- 1 delicata squash
- 8 dates, chopped
- ¼ cup pomegranate seeds
- ¼ cup sunflower seeds
- 1 bag arugula
- 2 tsp. Italian seasoning
Dressing
- ¼ cup tahini
- 1 tbsp. hot water
- 1 clove garlic, crushed
- 1 tsp. maple syrup
- 1 tsp. rice wine
Method
- Preheat the oven to 400F
- Wash and dry the squashes. Cut them in half, length-ways and scoop out the seeds. Cut them into ½ inch moons. Toss with oil and Italian seasoning. Bake for 30 minutes or until starting to caramelize. Let cool.
- Serve over a layer of arugula, sprinkling the pomegranate, dates and sunflower seeds on top.
- Mix all the dressing ingredients in order, adjust to your own taste. Pour over the squash salad.
