Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
3 pounds Kabocha Squash, cut into quarters, seeds removed
2 cups of carrots, cut into 1-inch cubes
1 cup parsnips, cut into 1-inch cubes
5 tablespoons olive oil, divided
1/2 teaspoon sea salt, divided
½ teaspoon powdered ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cardamom
¼ teaspoon red chili flakes
1/8 teaspoon freshly grated nutmeg
1 medium onion, diced
¼ teaspoon dried thyme
1 tablespoon garlic, minced
2 teaspoons fresh ginger, minced
8 cups water or broth
1 tablespoon lemon juice
2 tablespoons Pomegranate Molasses garnish
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a small bowl combine the olive oil, 1/4 teaspoon of the salt with the ginger, cinnamon, allspice, cardamom, chili pepper flakes and nutmeg and stir until well combined.
Toss the carrots and parsnips with half the mixture until evenly coated. Drizzle the remaining spice mixture might be better descriptive over the squash and with a brush or your hand rub the mixture into each piece. Place the seasoned squash on each corner of the prepared baking sheet. Place the carrots and parsnips in the center of the pan in a single layer and roast for 40 minutes, until tender.
While vegetables are roasting heat remaining 2 tablespoons of oil in a medium skillet. Add onions plus a pinch of salt and sauté until golden and translucent, about 6 minutes. Add thyme, garlic, and fresh ginger; sauté until fragrant, about 30 seconds more. Remove from heat and set aside.
When the squash has cooled to the touch, scoop the insides into a bowl, along with all of the vegetables. Pour 1/3rd of the broth into a blender; add one-third of the vegetables and blend until smooth, adding more liquid as needed. Transfer to a soup pot over low heat and repeat the process two more times. Stir in any remaining broth, along with the remaining 1/4 teaspoon salt, the lemon juice before serving. Taste, you may need another spritz of lemon juice or a pinch of salt. Garnish with a drizzle of Pomegranate molasses.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)