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How this works
Ingredients
For the cultured cashew cream (optional):
- 4 cups raw cashews
- 7 to 7 1/2 cups filtered or dechlorinated water
- 1 tablespoon sea salt
- 6 probiotics capsules, 10 billion CFU
- 1/2 teaspoon agave nectar
For the squash:
- 2-4 tablespoons Salted Miyoko's European Style Cultured Vegan Butter
- 1/2 delicata squash
- a sprinkle of sea salt
- 1/4 to 1/2 cup water
For the filling & garnish:
- 4-6 teaspoons Salted Miyoko's European Style Cultured Vegan Butter
- 1 small bunch of rapini
- 1 garlic clove
- 1 shallot bulb
- 1/4 cup sprouted wild rice
- 2 tablespoons sprouted pumpkin seeds
- 1 tablespoons Vadouvan
- Sprinkle of sea salt
- 1 tablespoon sherry vinegar or cider
- 1 tablespoon maple syrup
- Seeds of 1 small pomegranate (about 3/4 cup)
- 2 tablespoons fresh dill
Instructions
Cultured cashew cream (optional)
- Boil or soak 4 cups of cashews in 6 cups of filtered water for at least 8 hours.
- Blend the soaked cashews, 1-½ cups of filtered water, sea salt, and agave nectar until smooth.
- Transfer the mixture to a sterilized glass jar without any metal. Stir in the probiotic powder from the capsules using a sterilized plastic or wooden spoon.
- Cover the jar with cheesecloth and let the mixture ferment at room temperature for at least 8 hours.
- Season as desired with salt, herbs, and/or spices. Any leftover cream can be stored in the refrigerator for a week.
Roast the squash:
- Preheat the oven to 375°F.
- Slice off the ends of the squash, then cut in half lengthwise.
- Scoop the seeds out using a spoon.
- Place about 1-2 tbsp. of butter in the center of each squash half and sprinkle with sea salt.
- Transfer the squash halves to a wide and shallow oven-safe saucepan or ceramic casserole dish.
- Pour about ¼ cup of water in the bottom of the pan or dish and cover with a lid.
- Place the pan or dish in the oven and roast at 375°F for 45 minutes.
Prepare the filling:
- While the squash is roasting in the oven, cut the rapini to bite-size pieces, thinly slice the garlic clove, and dice the shallot.
- After the squash has finished roasting, take the pan or dish out of the oven, set the squash halves aside on a plate or tray, and dump out any excess water.
- Place the same pan on the stove and bring to medium-high heat (if you used a casserole dish for roasting the squash, this will be your first time using a saucepan).
- Put about 2 tbsp. of butter in the saucepan before putting the squash halves in face-down.
- Allow the edges of the squash halves to caramelize in the pan for a couple minutes, adding more butter as needed.
- Remove the squash halves from the pan and set them aside, covering with foil or a lid to keep them warm.
- Put 2 more tbsp. of butter to the pan and heat until frothy.
- Add the shallots and garlic and continue cooking until the butter starts to brown.
- Add the rapini, vadouvan, sprouted wild rice, sea salt, and about 1 tbsp. of pumpkin seeds.
- Saute for about a minute or until the rapini has cooked down. Once the rapini is almost done sauteing, pour in the sherry vinegar, maple syrup, and about 1 tbsp. of pomegranate seeds before turning the burner off.
Stuff the squash:
- Plate your squash halves facing up and spread an even layer of cashew cream on the inside.
- Scoop your desired amount of filling in each half and top with pomegranate seeds, pumpkin seeds, and fresh dill to taste. Serve and enjoy!
Notes
This recipe was created by Chef Michael Magliano for Miyoko's.
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