Spicy Roasted Squash
Ingredients
- 1/2 Hokkaido squash
- 1 small sweet potato
- 1 Tbsp olive oil
- Cinnamon
- Cayenne pepper
- Garlic powder
- Salt
- 2 handful small king oyster mushroom
- 1 Tbsp tamari
- 1 Tbsp maple syrup
- 1 Tbsp apple cider
- 1 garlic clove
- 1 pinch of pepper
- 1 Tbsp sesame oil
- sauce
- 1 Tbsp pumpkin seed butter
- 3 Tbsp soy yogurt, unsweetened
- 1 Tbsp lemon juice
- 1 tsp maple syrup
- Water
- Salt & pepper
Preparation
Preheat the oven to 180*C
Cut Hokkaido in 2 cm thick slices, toss in olive oil and sprinkle with herbs and salt
Bake for 25 minutes
Mushrooms
Mince garlic and mix with all ingredients except mushrooms
Toss mushrooms in the mixture and marinate for 15 minutes
Heat up sesame oil in a pan, add in the mushrooms and the marinade and fry for 5-8 minutes until the mushroom are caramelized
Component:Take as many curly kale leaves as you like and massage them with a little salt for 1 minute. This makes the kale tender and perfect to enjoy raw.
Obviously mix all ingredients and add salt and pepper to taste. Adjust thickness with a little water
