Lemon-thyme seasoned Delicatta squash is lightly savory. I like it because it has mildly fruity notes. It pairs well with fish or chicken, or can be an entree on its own with cashew cream (sour cream substitute).
Serves 4 (as a side dish)
2 small delicatta squash
2 Tbsp lemon-thyme (you should be able to get this at spice shops, but as a replacement, regular thyme and 1/2 tsp ascorbic acid ought to make a fair substitute).
3 small bay leaves
1/2 tsp ascorbic acid
1/4 tsp black pepper
1/2 C plain, low-fat yogurt (or equivalent cashew cream)
1 Tbsp dried basil
1 tsp pressed garlic
1/4 tsp salt
- Move rack to middle-high and preheat oven to 375 degrees.
- Cut squash in half (so that you can cut into rings) and “gut” them of seeds with a small spoon.
- Cut squash into rings about 3/4″ thick and lay into Pyrex pan.
- Add lemon-thyme, black pepper, ascorbic acid, and bay leaves to Pyrex and steep for 10 minutes in 1/2″ hot water. Cover with foil.
- Bake for 15 minutes, then flip. Bake for another 15 minutes.
- Uncover, and turn oven to broil. Broil for 5-10 minutes, or until Delicatta squash starts to brown.
- While Delicatta squash is baking, in a small bowl, mix yogurt (or cashew cream), basil, garlic, and salt together.
- Serve with yogurt / cashew cream dressing.
Very Low Amine: Delicatta squash, lemon-thyme, bay leaf, ascorbic acid, black pepper, basil, garlic, salt
Low Amine: yogurt or cashew cream
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