Holiday Recipes with The Féministe

A few weeks ago, on our way back from a Sunday morning farmer’s market haul, I was walking with a friend talking about our love for Autumn’s bounty. The months get cooler, the winds get stronger, and the Earth herself knows just what we need: warm roasted veggies, pear and persimmons to brighten up any porridge or breakfast, and the crowd favorite, squash. Roasted delicata is one of my favorites because it can be so versatile, but as we head deeper into the winter and the thick of the Holiday season, I tend to crave meatier, heartier meals that offer a little more sustenance and richness to the table.

This recipe is designed to be fairly malleable to cater to what you may have on hand. As written, the recipe is pretty stellar, but if you’re in a pinch you can pivot—buckwheat or farrow instead of quinoa, lemon yogurt instead of tahini— just make sure to have squash, sauce, and grain. The miso is fairly key, as it adds flavor that is hard to replicate, but if you only have maple on hand, a little smoked paprika or cumin can add some warmth.

If you end up making this recipe, I would love to see how it turns out! Tag me at @thefeministe and @rowdtla so we can follow along in your culinary adventures this Holiday season. Happy cooking!

Miso Glazed Squash with Quinoa Pilaf and Ginger Tahini Dressing

INGREDIENTS

• 1 acorn squash, sliced along ridges and seeds removed
• 1 cup quinoa
• 2 cups vegetable broth
• ¼ cup chopped parsley, more for garnish
• 1 large shallot, sliced thin
• 1 clove garlic, minced
• 2 tsp miso
• 2 tsp maple
• 1 tsp gojuchang

TAHINI SAUCE

• 1 tbs tahini
• 1 lemon
• 1 tsp grated ginger
• Pinch salt
• Cold water

• Salt and pepper to season
• Olive oil
• Sesame seed for garnish

INSTRUCTIONS

First, make your glaze and tahini sauce. For the glaze, mix miso paste, maple syrup and gojuchang in a small bowl. Set aside. For the tahini sauce, mix all ingredients, aside from cold water, in a small bowl. The sauce will likely seize and get hard, this is normal. Slowly add teaspoon by teaspoon of cold water until desired consistency. Finish by seasoning with a bit of salt.

Next cook the quinoa. In a small pot, add quinoa, vegetable broth and some salt. Cover and bring to a boil. Reduce heat to simmer and cook until quinoa is fluffy and cooked through, about 15-20 minutes. Once cooked through, remove from heat and drizzle with a bit of olive oil. This keeps it from sticking! Set aside to cool. When quinoa is no longer steaming, add garlic, ¾ of the shallot, and parsley.

While the quinoa is cooking you can prep the squash. Preheat oven to 425. Slice the squash along the ridges and remove the seeds. Place in a large bowl and toss with salt, pepper, and olive oil. Be fairly light with salt here, as miso is high in sodium. Roast squash on parchment paper for about 15 minutes or until squash is browning on one side. Once brown on the bottom, flip and cook another 15 minutes. It should be brown on both sides and starting to caramelize. When the squash is done, brush the squash with the glaze. It's best to do it while it is still hot! Try to glaze both sides. Cook squash for another 2-3 minutes and then remove from heat.

To assemble, first spread tahini sauce on a serving platter or individual plates. Next, add quinoa, squash, and remaining shallot and parsley. Finish with fresh cracked pep per and a drizzle of olive oil.

Create a beautiful tablescape for your Holiday meal with these products from the Collective:

1. Set the table with this beautiful Plate Collection from Kinto
2. Present your creations on these stylish Marble Serving Boards form Hawkins New York
3. Brighten up the room and the table with Glass Candlesticks from Poketo
4. Chef it up like a pro in Stainless Steel Cookware from Hawkins New York
5. Pour the perfect Holiday cocktail into colorful Tumblers from Kinto
6. Design the Tabletop Decor with the prettiest pieces you'll find anywhere from Hawkins New York
7. Warm up the eggnog and pour it into unique Ekua Ceramics Circle Mugs from LCD

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Anna Jepson is a San Francisco based art director, writer and recipe developer. Her creative work spans fortune 500 companies to first round seed startups and has been featured on primetime networks, publications, and global social channels. Some of her portfolio includes work with Sephora, Old Navy, Cora Life, and Darling Magazine. When she’s not working, she’s cooking or chasing the next greatest story to tell.  Find her on Instagram, and discover even more at The Feministe.