Roasted butternut squash with coriander seeds

September 11, 2011 at 12:30 pm (B_minus, Fall recipes, Isa C. Moskowitz, Vegetable dishes, Winter recipes)


This was the first recipe I made from Veganomicon. I used the peel and guts of a butternut squash to make vegetable broth, and then I had a whole squash waiting to be cooked. I found this very simple recipe, and was intrigued by the addition of 2 Tbs. of coriander seeds. I love roasted butternut sqush, and I quite liked all the coriander seeds in this recipe, and so I decided to give this one a try.

The recipe

The recipe calls for two medium-size butternut squash.  I have no idea how large a medium-size squash is, but I used one medium-large squash, which yielded a total of 2 pounds 12.5 ounces 3/4-inch chunks.  I think it was definitely enough, because more wouldn’t have fit on a single layer on my cookie sheet.

The recipe calls for 2 Tbs. coriander seeds, smashed.  It says explicitly that you shouldn’t reduce them to a powder.  I used a small mortar to crush my seeds.  I stopped before reaching a powder, but a lot of the fibrous hulls of the seeds remained in pretty large pieces–they were broken only in half I would say.

The recipe is very simple:  you just combine the squash, 2 Tbs. of oil, 1/4 tsp. salt, and the coriander seeds on a rimmed baking sheet.  You cook at 375 for about 35 minutes.

My notes

There was so much squash on my cookie sheet that at 375 it didn’t really caramelize.  It got very soft, but not browned or crisp at all.  When I first tasted the squash I didn’t like it at all.  The coriander hulls were kind of poky and the squash just tasted soft and greasy and flavorless.  Maybe my squash just wasn’t a very good squash?  I sprinkled on more salt and that helped quite a bit.  The squash tasted sweeter.  Still, I would have preferred a less greasy taste, and if I made this again I would probably treat the coriander differently–maybe using a mortar was a bad idea.  Overall I like the combination of coriander and squash, but I don’t love it. I think the recipe could also use some heat from pepper or cayenne.

Derek was really bothered by the tough coriander seeds–he wouldn’t eat it at all.

Rating: B-

Derek: C+

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2 Comments

  1. austingardener said,

    I f he wouldn’t eat it at all shouldn’t he have given it an F?

  2. Planning Ahead (organic CSA vegetables week 39, 2012) « Graasland said,

    […] Tarka with cauliflower (possibly peas) but without sweet potato, roasted butternut squash with coriander seeds (Veganomicon p.112), basmati rice and (prefab) papadums. Maybe some mint dip […]

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