Roasted Squash with Rice and Lime Pickle

Though I enjoy the quiet of winter, in Canada there are not many local seasonal vegetables to be had. However, I try to eat with the seasons nonetheless, and winter squash is one of those vegetables that is seasonal in both autumn and winter months. And there are multiple varieties to keep things interesting. Since I hadn't made a squash dish for a while, and was looking for a vegetable dish to complement the other dishes I had on the menu, I decided to make this dish which features not only squash but also rice. The inspiration for this recipe came from Merra Sodha's Fresh India , which includes over 100 unique, straightforward and interesting recipes based on traditional Indian recipes.

The lime pickle on this recipe is what makes this dish particularly precise. I have continually loved Indian pickles on the facet, just on their very own, so this recipe was especially intriguing to me. Salty, sour and very hot, they may be no longer for faint palates. But in case you revel in them, then you will love this squash and rice dish. Because there's only a tremendously small quantity, the lime pickle is not overpowering, and you can constantly add greater or much less as you please. I have yet to make my very own Indian pickles at home, so on those rare occasions when I order food from an Indian restaurant, I generally order some to have handy, and you may purchase accurate first-rate jarred variations at Indian and Asian grocery shops, or even larger supermarkets. But in case you do not want to include the lime pickle, then add some clean lime juice on the cease of the cooking time alternatively, and the dish will nevertheless have masses of taste and warmth. For more warmness further to the lime pickle, I introduced a combination of ground spices and seeds. As with any of my recipes, they are a template to encourage, so modify the elements to suit your fancy.

And whilst winter squashes ? Like the butternut squash I used in this recipe ? Are one of the most daunting of veggies to try to peel, there is without a doubt no want. The skins of many iciness squashes inclusive of acorn and delicata are each soft and fit for human consumption when cooked ? Not peeling the squash method each that your dinner may be so much simpler to prepare and that you may not be losing any of the vegetable's vitamins to the compost or rubbish.

On the menu with:

Paneer Rajma

Lemon Chia Seed Cornmeal Bread

Other squash recipes to enjoy from Lisa's Vegetarian Kitchen:

Indian-Style Roasted Squash Curry

South Indian Squash Poriyal

Creamy Peanut Butter Chickpea & Squash Curry

Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad

Audio accompaniment: Henning Fuchs – The Unknown – Album: A New Beginning