Grilled Honeynut Squash Recipe
brussel sprouts, yuzu cranberry, onion pakora, belgian endive, black garlic tahini
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Ingredients
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For the Grilled Honeynut Squash
For the Brussels Sprouts
For the Yuzu Cranberry Sauce
For the Onion Pakora
For the Black Garlic Tahini
For the Belgian Endive
Method
For the Grilled Honeynut Squash
- 1
Prepare the Squash
Preheat the grill to medium-high heat. Halve the honeynut squashes lengthwise and scoop out the seeds.
- 2
- 3
For the Brussels Sprouts
- 4
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and cut them in half.
- 5
Season and Roast
Toss the halved Brussels sprouts with olive oil, salt, and garlic powder. Spread them on a baking sheet.
- 6
Roast the Brussels Sprouts
Roast in the oven at 200°C (400°F) for about 20-25 minutes until crispy and browned.
For the Yuzu Cranberry Sauce
- 7
Combine Ingredients
In a small saucepan, combine dried cranberries, yuzu juice, water, and honey.
- 8
Cook the Sauce
Simmer over medium heat for about 10-15 minutes until the cranberries are plump and the sauce thickens.
For the Onion Pakora
- 9
Prepare the Onion
Slice the onion thinly and set aside.
- 10
- 11
- 12
Drain and Serve
Remove the pakoras and drain on paper towels. Serve while hot.
For the Black Garlic Tahini
- 13
Combine Ingredients
In a food processor, combine tahini, black garlic, lemon juice, water, and salt.
- 14
Blend until Smooth
Blend until the mixture is smooth and creamy. Adjust consistency with more water if needed.
