Roasted Honeynut Squash with Crispy Leeks & Tamarind Dressing
Plus, a holiday recipe round-up of all my faves.
It’s game time, folks! Thanksgiving is only five days away. Are you ready? If you have space in your sides lineup, may I suggest these roasted halved of honeynut squash with crispy leeks and tamarind dressing? Often times, sides can be a parade of very rich, albeit very delicious foods — stuffing, mashed potatoes, creamed spinach, green bean casseroles, and the like.
This holiday side bucks the beige and comes in hot with a sweet, custardy base of honeynut squash. Matchsticks of leeks are fried until crispy, and then the allium-infused oil gets combined with tamarind concentrate, lots of lime zest, lime juice, brown sugar, garlic, and a kiss of Kashmiri chili to create a tangy, vibrant dressing. A smattering of pomegranate arils add pops of brightness, plus more textural fun. And, bonus, this dish is vegan! If you already have your Turkey Day roster sorted, keep this one in your back pocket for winter entertaining!
Roasted Honeynut Squash with Crispy Leeks & Tamarind Dressing
If you can’t find honeynut squash, you can also use smaller butternut squash or any sweeter, winter squash. This would also be great with deeply roasted halves of sweet potatoes. This recipe calls for tamarind concentrate, not pulp. The former comes in a jar and packs a wallop of tart, tangy flavor, no soaking required. The ones most often found in my fridge are from Angkor Cambodian Foods and Neera’s.
Serves 6 to 8
INGREDIENTS
3 to 4 small-to-medium honeynut squash (about 2 to 2¼ pounds)
3 tablespoons extra virgin olive oil
1¾ teaspoons Diamond Crystal or 1 teaspoon Morton’s kosher salt
1 medium leek
½ cup neutral oil, such as canola or rapeseed
2 to 3 limes
1 clove garlic
1 tablespoon tamarind concentrate
2 tablespoons light brown sugar, lightly packed
¼ teaspoon Kashmiri chili powder
½ cup pomegranate arils
Fresh dill or fresh cilantro
METHOD
Preheat the oven to 450°F. Place a rimmed, half sheet pan in the oven while it is preheating.
To prepare the squash, cut 3 to 4 small-to-medium honeynut squash in half lengthwise, scoop out and discard the seeds and membranes, and place the squash in a large bowl. Add 3 tablespoons extra virgin olive oil and ¾ teaspoon Diamond Crystal or ½ teaspoon Morton’s kosher salt, and toss to coat the squash completely.
When the oven is preheated, place the squash cut side-down on the sheet pan and roast until caramelized around the edges, cooked through, and can easily be pierced with a paring knife, 22 to 30 minutes, depending on the size of your squash.
While the squash is roasting, prepare the leeks and dressing. Cut off the dark green top of 1 medium leek, saving it for another use or stock. Halve, rinse, and pat dry the remaining white and light green part of the leek. Slice off the root end and cut crosswise into 2½” long pieces. Then, taking one piece at a time, thinly slice it lengthwise into thin matchsticks. Repeat with the remaining pieces of leek.
In a medium saucepan, heat ½ cup canola oil over medium-high heat. Reduce the heat to medium, fry the leeks in batches (it usually takes about 3 to 4 batches for me), moving them around with a pair of tongs, until light golden, 90 seconds to 3 minutes. (The leeks go from light golden to dark very quickly, so I pull them out when most of the batch is light golden. They will continue to fry a bit as they cool down.) Transfer the fried leeks to a paper towel-lined plate. Once you’re finished frying, transfer the leek-infused oil to a small bowl and let cool for 10 minutes.
Meanwhile, zest 2 limes into a medium glass jar. Then, juice the limes to get ¼ cup lime juice (you may need the third lime for this). Finely grate 1 clove garlic into the jar and add 1 tablespoon tamarind concentrate, 2 tablespoons light brown sugar, lightly packed, ¼ teaspoon Kashmiri chili powder, and the remaining 1 teaspoon Diamond Crystal or ½ teaspoon Morton’s kosher salt. Seal and shake well until the dressing emulsfies and thickens slightly. Taste and adjust salt, if needed.
To assemble, arrange the roasted squash cut side-up on a serving platter. Give the dressing another shake to re-emulsify, if needed, and spoon a couple spoonfuls into each cavity and drizzle some over the top of the body of the squash. Garnish the squash with ½ cup pomegranate arils and a generous amount of the crispy leeks. Tear some fresh dill or cilantro and sprinkle over. Serve immediately. (This dish is great at room temperature, but if serving this way, add the crispy leeks and herbs right before serving to maintain their freshness.)
Make-ahead: The crispy leeks can be fried up to 1 day in advance and stored in a paper towel-lined, airtight container at room temperature. The dressing can also be made the day before after you’re finished frying the leeks, and stored in the refrigerator until ready to use.
No time to fry onions? No problem.: Thanksgiving is a marathon, not a sprint, and it’s important to take a helping hand when you need it. The crispy leeks are wonderful in this dish, and the onion-y oil is great in the dressing, BUT if you need to cut down on labor, you can swap in store-bought fried onions and just use a neutral oil for the dressing.
There are a lot of Thanksgiving guides (and recipes, in general!) out there, but here is a round-up of some favorites from me and other food peeps from around the interwebs:
A Very Diaspora Thanksgiving
This year, we put together a full package of incredible recipes, including the juiciest Tandoori Masala Roast Turkey, Saag Paneer Galette, and the most perfect Pumpkin Pie. Find all the recipes in Diaspora Co.’s Recipes section.
Starters & sides with main character energy
Honeynut Squash Dip with Spiced Chickpeas: Yes, I have a thing for honeynut squash. This super luscious dip—and, this newsletter’s inaugural recipe—is made with roasted squash, chickpeas, tahini, olive oil, and lemon, then topped with more chickpeas that’ve been crisped with garlic, cumin, coriander, and Kashmiri chilies.
Rice Pilaf with Lemony Brown-Butter Mushrooms: Rice-a-Roni, all glowed up! The real star here is the mountain of mushrooms that get caramelized in brown butter and finished with lemon zest, lemon juice, and plenty of green herbs.
Brussels Sprouts Sabzi: Flavored with fresh curry leaves, cumin, black mustard seeds, turmeric, and finished with coconut, cilantro, and a squeeze of lemon, these aren’t your grandma’s steamed Brussels.
Roasted Carrots With Yaji Spice Relish: Team highly spiced veggie sides! These carrots from Yewande Komolafe are sweet, nutty (thanks to peanuts and roasty-toasty spices) and vibrant with fresh ginger and lots of scallions.
The main event
Tandoori Masala Roast Turkey: Brined in Diaspora Co.’s Tandoori Masala, buttermilk, salt, and a jaggery, this bird is roasted in parts for the juiciest, burnished-skinned, centerpiece to your table.
My Favorite Roast Chicken: Cooking for a smaller crowd? This chicken is perfect for 4 to 6 people.
Saag Paneer Galette: Put down the tofurkey—vegetarians deserve better this holiday season. This freeform tart is packed with mountains of spiced greens, creamy farmer’s cheese, and topped with a spicy chili tadka.
A sweet end to the feast
Spiced Apple Galette: Apple pie who? Flavored with garam masala, this galette combines a variety of apples for the perfect balance of sweet-tart-jammy tastiness.
Spiced Honeynut Squash Cake (pictured below): If you’re looking for a wow to the end of your meal, this is definitely it. Made with extra virgin olive oil and spiced with Chai Masala, this autumnal masterpiece is filled with store-bought jam (helping hand, remember!) and topped with swooshes of the easiest whipped crème fraîche frosting, plus the seasonal fruit of your choice.
Bourbon-Ginger Pecan Pie: This is the dessert from David Lebovitz is truly the best pecan pie I’ve ever eaten. It’s packed with three types of ginger—fresh, powdered, and crystallized—plus a hearty dose of bourbon and maple syrup doesn’t hurt. No Thanksgiving at my house would be complete without this one.
