Tag: side dish

Roasted Kabocha Squash

Roasted Kabocha Squash

Roasted Kabocha Squash

I recently had kabocha squash, aka Japanese pumpkin, for the first time at a Japanese restaurant in Denver. It tastes like a cross between a butternut squash and a potato that is very buttery in flavor. The green skin is edible, so it doesn’t need to be peeled. You can find them at any Asian market for relatively cheap. They also have a 4 month shelf life. There’s nothing really not to like about it.
Roasting kabocha squash couldn’t be easier. You will need a sharp knife to cut through the squash. It’s actually pretty difficult. First, cut it in half. Scoop out the seeds and wash the entire squash. Then cut 1” slices from each half. Line them on a baking sheet lined in foil. Brush each side with olive oil and season with salt and pepper. Roast at 400 degrees for 10 minutes a side. Then brush the squash with a simple maple/soy/ginger sauce and toast gor 10 more minutes. The squash should be bubbly and caramelized. Garnish the squash with toasted sesame seeds.
Prep Time5 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: Japanese
Keyword: East Asian, Japanese, side dish, vegetables
Servings: 4
Author: Alex Gorgos

Ingredients

  • 1/2 large kabocha squash seeded; cut into 1” slices
  • 2 tbsp olive oil
  • 1/2 tsp sslt
  • 1/4 tsp black pepper
  • 2 tbsp maple syrup
  • 2 tsp soy sauce
  • 1/2 tsp ground ginger

Garnish

  • 1 tbsp toasted sesame seeds

Instructions

  • Preheat your oven to 400 degrees. Line a baking sheet with foil. Brush each side of the squash with olive oil. Season with salt and pepper. Roast for 10 minutes a side.
    Japanese, side dish, vegetables
  • Mix together the maple syrup, soy sauce, and ginger.
    Japanese, side dish, vegetables
  • Brush the squash with the maple/soy/ginger sauce.
    Japanese, side dish, vegetables
  • Roast for 10 more minutes.
    Japanese, side dish, vegetables
Japanese, side dish, vegetables
Garnish with toasted sesame seeds.
Spiced Grapes

Spiced Grapes

Spiced Grapes

Spiced grapes might not sound too exciting, until you give it a try. While there are only 5 ingredients to this recipe, it has a complexity of flavors. Sweetness from the grapes, sourness from the lemon, earthiness of cilantro, a hint of spice from the chili powder, and salt to bring out all of the flavors. What you’ve really created is a bowl of candy, because that’s how you’re going to think of this after consuming. Spiced grapes pair well with any Bengali curry, acting as a palate cleanser.
Prep Time5 minutes
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Bangladeshi
Keyword: appetizer, Bangladeshi, salad, side dish, snack, South Asian, vegan
Author: Alex Gorgos

Ingredients

  • 2 cups green grapes sliced in half
  • 1/2 lemon juiced
  • 3 tbsp cilantro chopped
  • pinch Kashmiri chili powder
  • pinch sea salt

Instructions

  • Toss the grapes with the cilantro. Squeeze the lemon juice over.
    Bangladeshi, salad, side dish, vegan
  • Add a pinch of chili powder and sea salt to the grapes.
    Bangladeshi, salad, side dish, vegan
Bangladeshi, salad, side dish, vegan
Serve the spiced grapes chilled.
Menestra de Porotos (Ecuadorian Bean Stew)

Menestra de Porotos (Ecuadorian Bean Stew)

Menestra de Porotos (Ecuadorian Bean Stew)

Menestra de porotos is an Ecuadorian-style bean stew. The beans are always eaten with rice, a curtido, fried plantains, avocado, and a protein of your choice. Or you can skip the protein and make the meal vegan.
Prep Time10 minutes
Cook Time2 hours 10 minutes
Bean Soaking12 hours
Course: Main Course, Side Dish
Cuisine: Ecuadorian
Keyword: Ecuadorian, Latin American, main course, side dish, vegan
Author: Alex Gorgos

Ingredients

  • 1/2 lb dry white beans
  • 3 tbsp vegetable oil
  • 1/2 medium red onion diced
  • 6 garlic cloves chopped
  • 1 tomato diced
  • 1/2 tsp annatto powder
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 cups water
  • 3 tbsp parsley chopped
  • salt to taste

Instructions

  • Soak the beans overnight in cold water.
    Ecuadorian, side dish, main course
  • Heat up cooking oil in a pot over medium high heat. Sauté the onions and garlic for 3 minutes.
    Ecuadorian, side dish, main course, pork
  • Add in the tomatoes, cumin, annatto powder, and chili powder. Sauté for 5 minutes.
    Ecuadorian, side dish, main course
  • Add in the beans and 4 cups of water. Bring to a boil. Reduce the heat to medium low and simmer for 2 hours.
    Ecuadorian, side dish, main course
  • Stir in the parsley. Season with salt.
    Ecuadorian, side dish, main course
Ecuadorian, side dish, main course
Serve with rice, plantains, curtido, and avocado.