This dish sounds a little eccentric until you taste it. Super simple, with just a few ingredients: squash, butter and ginger beer roast together until the edges get dark and caramelized, then brewer’s yeast adds a salty, savory hit that keeps the whole thing from getting too sweet. A great dish to get more veggies on the table.
Ginger Beer–Roasted Potimarron with Brewer’s Yeast
Ingredients
- 1 kg / 2.2 lb potimarron (red kuri squash), Musquée de Provence, or butternut squash
- 80 ml / ? cup ginger beer
- 70 g / 5 tbsp unsalted butter
- Salt
- Brewer’s yeast, about 2 tablespoons
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- For the crunch
- 2 tbsp buckwheat groats
- 2 tbsp pumpkin seeds
- 2 tbsp roughly chopped almonds
- 1 tsp butter or olive oil
- Fresh coriander or flat-leaf parsley
Instructions
- Heat the oven to 200°C / 400°F.
- Cut the squash in half from top to bottom and scoop out the seeds. Cut each half into 4 cm / 1½-inch wedges and arrange them upright in a roasting pan, pointed ends up.
- Dot with the butter and pour over the ginger beer. Sprinkle with salt and generously dust the squash and the juices with brewer’s yeast.
- Roast for 20–30 minutes, basting several times and making sure to spoon the buttery ginger-beer juices over all the squash, especially the edges. It’s ready when tender and nicely caramelized around the tips.
- Toast the buckwheat, pumpkin seeds and almonds separately, in that order, in a dry frying pan. Toss together with the butter or olive oil and a pinch of salt.
- Finish with more brewer’s yeast, the crunchy toasted seeds and nuts, and a scattering of coriander or parsley.
3.1
https://www.charlottepuckette.com/recipes/vegetables-and-grains/ginger-beer-roasted-potimarron-brewers-yeast/ Adapted from one of my all-time favorite cookbooks, Gabrielle Hamilton’s
Prune.
