December 5, 2019 by Lindsey | Dolly and Oatmeal

SUMAC-ROASTED DELICATA SQUASH W/ ZIPPY GREEN TAHINI | dolly and oatmeal

the holidays are upon us, and i’m still kind of gobsmacked that it’s december and that our little joey is almost 4 months old already! it was around this time last year we found i was pregnant and that we would be giving amesy a sibling. there something so magical about that brief period of time, about what life would be like in a year with another little being to love on and care for. fast forward a year, and by no means has it been easy (how could it ever be?), but the intense love i have for my boys is beyond measure - something i knew existed been could never imagine how it may feel. while we’re trying to live in the moment of baby bliss, frank and i often find ourselves having a conversation about who joey will be, if he’ll have a similar disposition to amesy, or be completely different. for the time being joey is the most happy little babe, always smiling (unless he’s hungry or sleepy), and always wanting to stand and sit up like a big kid. we think he’s trying to catch up to ames.

in any event, i wanted to come here and share this recipe. it’s equal parts warm and grounding, and zippy and bright. to be honest, i really don’t love roasted squash unless it’s drowning in a peppy sauce. and this side checks all the boxes - it could function as a leaf-less salad (i love those!), a side dish, or round it out into a main dish with your choice of protein. it also couldn’t be easier to prepare. we roast the squash, and while that happens everything else gets made: the sauce ingredients get thrown in a food processor (or blender) and whizzed up, and then there’s a quick (optional) chop of red onion, and parsley. toast up some sesame seeds, and toss in some pomegranate seeds and you’re ready to party. this may sound like a mashup of flavors, but somehow they all work together and compliment each other perfectly. and don’t skip the green tahini - this is the linchpin, really. we’re calling it zippy because indeed it it! with a good amount of lemon juice, lemon zest, and ground sumac it brightens everything it touches.

i hope you love this one ❤️

sumac-roasted delicata squash w/ zippy green tahini sauce | v & gf

you can use any squash variety here, or even sweet potato wedges (changing the cook time accordingly). the green tahini sauce makes extra which you’ll thank me for later. i like to pour it over anything and everything - even drizzle over hard boiled eggs for a quick snack/lunch. you may even want to double the recipe, it’s that good.

| serves 4-6 |

zippy green tahini (makes extra)

1/2 cup tahini
1/2 cup lightly packed cilantro
1/2 cup lightly packed parsely
2 tablespoons lemon juice
1 teaspoon ground sumac
2 cloves garlic
zest from 1 lemon
1/4 cup extra virgin olive oil
2-4 tablespoons cold water
salt & fresh ground pepper

sumac-roasted delicata squash

2 delicata squash, sliced into 1/2-inch thick rounds and seeds removed
1 tablespoon avocado oil
1 tablespoon ground sumac
1/2 teaspoon salt
fresh ground pepper, to taste

to garnish

1/4 small red onion, sliced thin
handful pomegranate seeds
chopped parsley
toasted black sesame seeds

method

make the green tahini. in a food processor fitted with a metal ‘s’ blade, combine the tahini, herbs, lemon juice, sumac, garlic, and lemon zest. with the motor running, drizzle in the olive oil, followed by 2 tablespoons of water. season with a few big pinches of salt, and some pepper. continue to pulse, adding more water as needed, until creamy. pour the sauce into a lidded jar. sauce can be made ahead and stored in the fridge for up to 2 weeks.
make the squash. preheat oven to 425°F and line a baking sheet with parchment paper.
in a large bowl, use your hands to combine the squash with the oil, sumac, salt, and pepper until the squash is coated. place them evenly on the baking sheet, making sure to not let them overlap. bake for 20-25 minutes, until tender and slightly caramelized on the edges. remove from oven and let cool slightly.
arrange squash rings on a platter or large plate. drizzle over a few spoonfuls of green tahini; top with sliced red onion, pomegranate seeds, chopped parsley, and sesame seeds. serve warm.

similar recipes:

squash, parsnip & kale salad w/ pomegranate dressing

julia’s shaved carrot & avocado salad w/ tahini

9 (GLUTEN-FREE & VEGAN) POTATO RECIPES FOR YOUR HOLIDAY TABLE / November 24, 2019 by Lindsey | Dolly and Oatmeal

9 (GLUTEN-FREE & VEGAN) POTATO RECIPES FOR YOUR HOLIDAY TABLE | dolly and oatmeal

coming in at the last minute with some of my favorite back pocket potato recipes that are perfect for your thanksgiving table. and instead of the ubiquitous mashed potato recipe, we’ve got roasted, smashed, garlicky, salty, creamy, accordion-style; and my favorite: a vegan potato and shallot gratin! you kind of can’t go wrong with any of these, and the best part is they’re all gluten-free and vegan. so no worries when you have a guest with a specific dietary restriction. i hope these bring you some last minute inspiration.

wishing you all a most wonderful thanksgiving ❤️

PEREFECTLY ROASTED POTATOES, EVERYTIME

this is my go-to roasted potato technique each and every time. it’s a no-fail kind of deal that’s perfect for any kind of occasion - whether that’s a typical weeknight dinner, or a holiday feast. you can dress them up as you like, or leave them as is and finish with some flaky sea salt. i personally love a traditional tuscan-style seasoning.

CRISPY SMASHED POTATOES W/ GARLICKY-YOGURT VINAIGRETTE & PICKLED RED ONIONS

you can never go wrong with smashed potatoes - velvety, fluffy insides, and crisp, golden exterior. add an almost drinkable garlicky-yogurt vinaigrette and you’re good to go. while this takes a couple extra steps, each one is intentional and takes this dish up a notch. crowd-pleaser for sure.

WARM FINGERLING POTATOES W/ GARLIC-TURMERIC SAUCE

a site-favorite for years. this warm potato dish with a creamy turmeric-garlic sauce is classic through and through. it’s what we call a “flavor bomb”. earthy turmeric, mixed with some pungent minced garlic, creamy yogurt, and nutty tahini paste. easy to put together, and visually pleasing for your holiday table.

SALTY SMASHED POTATOES W/ HARISSA YOGURT

more smashed potatoes, because one recipe isn’t enough! this one is a little lighter on the ingredient list, but no less flavorful. again, we par-boil, smash, oil, bake, and let the potatoes get nice and crispy. we serve it with a spicy, yet cooling yogurt dipping sauce, and it makes the most delicious little dish.

HASSELBACK POTATO & SHALLOT GRATIN

this is mother os all holiday potato dishes, and therefore it deserves a little more time to put it together. if you have a mandolin you’re going to want to bust it out, because we’re slicing almost a dozen potatoes, and about a half dozen of shallots. the cheesy sauce relies on cashews and store-bought vegan mozzarella, and it bakes up perfectly browned and creamy, your guests will never know they’re not eating dairy.

TWICE-BAKED SWEET POTATOES W/ PUMPKIN SEED DUKKAH

a slightly healthier version of your dairy/cream-laden twice baked potatoes, this recipe uses garnet yams (sweet potatoes), and vegan cream cheese and butter. the dukkah on top though is the icing on the cake, and offers what is already a delicious potato dish, even more flavor. plus, i love these because they’re an easy make-ahead dish that just needs to be warmed the day of.

ROASTED FINGERLING POTATOES W/ ROMESCO SAUCE & HERBY BLACK QUINOA

i love a perfectly rounded dish, and this one is just that. warm roasted potatoes, freshly cooked quinoa, and a creamy romesco sauce. not a typical thanksgiving dish, but one that will certainly please the folks around your table.

ROASTED SWEET POTATO WEDGES W/ GREEN YOGURT DIP

now that i have children (one of them being a picky toddler), i’m always thinking of options that are kid-friendly. this one surely checks that box. at our house we call these wedges “big orange fries”, and i serve them with some sort dipping sauce, in this case a green yogurt (hidden with all sorts of leafy greens). it’s the kind of side that pleases kids and adults alike - win, win.

GARLICKY ACCORDIAN POTATOES

this is one of the oldest dishes on my site (we’re talking 2013, here!), and it still stands the test of time. if you’re a garlic lover, this one’s for you (and if you’re not, you could easily substitute the garlic with sliced shallots). i also love accordion potatoes because they’re visually pleasing and sure to impress whoever you serve them to. i use sweet potatoes here, but feel free to use your preferred spud :)

"CHEESY" SPINACH & BUTTERNUT BAKED SHELLS | V & GF / November 14, 2019 by Lindsey | Dolly and Oatmeal

we’re coming in to the homestretch of the year, and with that brings all the holidays. my aim this holiday season is to create simple recipes to ring in the holiday season, that are approachable, allergen-friendly, and (importantly) delicious. first up, is this creamy pasta bake that my family adores. this is the kind of dish that pleases just about any customer. #1: there’s pasta involved, and who doesn’t love a chewy, warm carb? #2: the creamy “cheesy” sauce will make you think you’re eating a traditional mac ‘n cheese drowning in dairy, when you’re actually not. #3: it’s kid-friendly! amesy, who doesn’t like pasta, will eat this dish with actual glee. so i’m quite sure any other child out there (picky or not) will love it as well. and lastly #4: it’s super easy to put together (you could actually make the sauce and cracker crust ahead of time) and makes a bunch of leftovers (especially if you’re single or a small family). have i convinced you to make this yet?

the sauce is butternut squash-based which gives it that nostalgic mac ‘n cheese color, while also providing flavor and nutrients (yay!). instead of flavoring the sauce with pantry items to make it taste cheesy, i actually add a good bit of plant-based cheese to really give it the depth of cheesy flavor we want in a baked pasta situation. and i can’t overstate how much i love Thrive algae oil here as well. i use it in the sauce and the cracker crust. with the highest level of good-for-you, heat-stable monounsaturated fats and the lowest level of bad fats of any cooking oil, it provides everything we need, without affecting the “cheese” vibe one bit - it’s completely neutral in flavor, despite what you might assume about algae! plus, it gives the sauce that lush and velvety texture that’s so satisfying. (i also love that it’s so widely found in grocery stores across the US, and easily accessible online as well.)

my intention for sharing this recipe is that it makes for a great weeknight meal of course, but that it’s also reliable and sturdy enough to serve alongside your thanksgiving staples as a vegan AND gluten-free option for guests that lean that way. but i’m also sure that folks around the table that don’t have a specific dietary restriction will love it all the same! and can i say that this makes for a healthy-ish dish too? i use chickpea pasta here (protein), the butternut squash sauce is mixed together with a healthy amount of fresh spinach (fiber), and the sauce is also mixed with algae oil replacing saturated fats found in other cooking oils with
all those good monounsaturated fats our bodies need and love. it’s a well-rounded meal without even really trying to be. aren’t dishes like that the best? i hope you love this one as much as my family and i do :)

xo!

this post was created in partnership with Thrive Algae Oil. all opinions, as always, are my own. thank you for supporting the sponsors that keep dolly and oatmeal running.

cheesy spinach & butternut baked shells | gf & v

| serves 4-6 |

butternut sauce

1 1/2 cups butternut squash puree
3/4 cup unsweetened almond milk
1/4 cup thrive algae oil
4 ounces vegan mozzarella
2 cloves garlic
1 teaspoon fine sea salt
3/4 teaspoon onion powder
1/4-1/2 teaspoon red pepper flakes

cheesy cracker crust

2/3 cup gluten-free cracker crumbs
1/4 cup nutritional yeast
1/2 teaspoon garlic powder
1/4 teaspoon salt
2-3 tablespoons thrive algae oil
leaves from 4 sprigs fresh thyme

pasta bake

1 pound gluten free pasta shells
kosher salt
2 1/2 cups spinach, roughly chopped
fresh herbs (i like sage and thyme), to garnish

method

preheat oven to 425°F, and oil a 10-inch baking dish.
make the cracker crust. combine the cracker crumbs, nutritional yeast, garlic powder, salt, and thyme in the container of a blender and pulse everything together until combined. transfer to a mixing bowl, and use a fork to mix in the oil until the mixture looks wet and sandy. set aside and wipe out the blender container.
make the butternut sauce. in your blender container, combine the butternut squash puree, milk, oil, cheese, garlic, salt, onion powder, and 1/4 teaspoon red pepper flakes. whiz everything together on high, stopping to scrape down the sides, until the sauce is smooth and creamy. taste and adjust, adding more seasonings, if needed. (add the additional 1/4 teaspoon of red pepper flakes if you prefer more heat, if not, leave as is.) set the sauce aside.
cook the pasta and spinach. fill a large pot with water, add 2 tablespoons salt and bring to a boil. add the pasta and cook until al dente (it’s going to cook later on, so don’t overcook it. i usually cook it 2 minutes less than what the package instructs). 1 minute before the pasta is finished cooking, add the spinach. drain the pasta and spinach.
to your prepared baking dish, add the pasta and spinach. pour over the sauce and use a spoon to mix it together. use your fingers to evenly sprinkle the cracker crust over top.
bake in the center of your oven for 10-12 minutes, until golden and bubbly. cool 5-10 minutes, then serve.