Restaurant Kinsley, the eatery located on the first floor of Hotel Kinsley in Kingston, New York, offers this delicious dish that is hearty, aesthetic and makes for the perfect vegan dinner to complement a gathering with friends, a holiday party, or just an evening cooking at home.
Roasted Winter Squash
Squash
One winter squash (Cut into 2-1/2- 3 Inch wide 1/4 moon shaped)
3 Tbsp za’atar spices
2 Tbsp Aleppo pepper
1 Tbsp smoked paprika sweet
1/2 Tbsp smoked paprika spicy
1/2 Tbsp ground black pepper
2 Tbsp kosher salt
1/4 cup olive oil
Roast in the oven at 400 f for 20 -25 minutes or till tender
Rice (can use a rice cooker)
Organic brown rice
1 cup rice
2 cups water
Salt to taste
Bring it to a boil and reduce the heat seamer for 35-45 minutes until the rice is tender
Sauce
4 cups coconut yogurt
2 Tbsp Dijon mustard
2 Tbsp horseradish prepared
1 garlic clove grated
1/2 cup extra virgin olive oil
2 Tbsp champagne vinegar
2 Tbsp lemon juice
1/3 cup maple syrup
1 Pinch cayenne pepper ground
1/4 cup chives finely chopped
1/2 Tbsp Salt
Mixed together till well combined
Salt to taste
Toppings
1 cup Dry Cranberries
1 cup Tossed Pepitas
1 cup Golden raisins
Plating
- Place a small bed of brown rice on your plate.
- Spoon the coconut yogurt sauce around the rice and sprinkle the dry mix and oil on top.
- Place the roasted squash on top, then sprinkle pepitas over it all.
- Crack toasted green peppercorn on top.
- Sprinkle parsley and mint on top.