This week the Sunday Funday bloggers are looking at squash recipes. Renu of Cook with Renu is hosting.
Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. Thanks to Renu for hosting this week. Here's the squash line-up...
Aloo Tinda Ki Sabzi from Sneha’s Recipe
Buffalo Chicken Zucchini Boats from Amy’s Cooking Adventures
Lauki Chana Dal (Instant Pot & Pressure Cooker method) from Cook with Renu
Roasted Black Futsu Wedges with a Ginger Dipping Sauce from Culinary Cam (you're here)
Summer Squash Skewers from A Day in the Life on the Farm
Three Sisters Soup from Palatable Pastime
Black Futsu
Black Futsu is an heirloom Japanese squash. Toji, the winter solstice, is celebrated in Japan on the shortest day of the year. It is a celebration based on the concept of yin and yang, acknowledging that while the event takes place on the longest, darkest night of the year, Spring will soon return with warmth, balance, and light. During the solstice, Japanese soak in warm baths filled with yuzu and consume warm foods to ward off sickness. Pumpkin, especially the Black Futsu squash, is a traditional food prepared during the solstice and is often paired with red bean in a sweet bean soup to symbolize good luck, sunlight, and protection from evil.
Wedges
1 organic Black Futsu squash, seeded and sliced into wedges (use another hard winter squash that you like)
2 to 3 Tablespoons olive oil
freshly ground salt
Dipping Sauce (this makes more than you need, but it's a great marinade, too)
1/2 onion, peeled and diced
1-1/2-inch piece of fresh ginger, grated
1 large lemon, sliced into wedges
1 cup soy sauce
1/2 cup vinegar
Procedure
Dipping Sauce
Place all of the ingredients in the bowl of a food processor or blender. Pulse until smooth. Refrigerate until ready to serve. Stir or shake before serving.
Wedges
Heat oven to 375 degrees Fahrenheit. Line baking sheet with parchment paper or a silicone mat.
In large mixing bowl, toss squash wedges and olive oil together until well-coated. Spread squash in even layer on baking sheet. Sprinkle with salt. Roast 20 to 25 minutes, then flip and roast another 20 to 25 minutes more.
Increase heat to 500 degrees Fahrenheit. Roast an additional 5 minutes, or until golden brown and crispy on both sides.
Serve hot with the dipping sauce.
That's a wrap for my squash offering. I am not sure what next week's theme is yet. Stay tuned!