Semsa's roasted squash and bread salad from Mediterranean Vegetarian Feasts (page 103) by Aglaia Kremezi

  • Greek oregano
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  • stale sourdough bread
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    This recipe is part of the "Winter Buffet Lunch or Dinner" menu on P21. Can substitute buttercup or other dense-fleshed squash for kabocha squash, thyme for Greek oregano, and crushed pepper flakes for Maras pepper flakes.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spicy Levantine cheese balls (Shanklish)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is part of the "Winter Buffet Lunch or Dinner" menu on P21. Can substitute buttercup or other dense-fleshed squash for kabocha squash, thyme for Greek oregano, and crushed pepper flakes for Maras pepper flakes.

  • Yildiz100 on November 20, 2016

    This is a tasty but I had to make some changes to make it work. I believe more and more that the recipes in this book aren't tested at all. I used one large butternut squash and 3 small slices of sourdough-about one slice less than she suggests, and still thought it was it was a bit too much bread. I reduced the sauce to 1/3 of the original amount, which was just right-we used it all. Despite reducing the tahini and yogurt, I still needed the full amount of water and lemon juice. If I had followed the recipe as written, it would have been a very, very thick paste. This makes a very satisfying vegetarian main dish, with protein from the tahini and yogurt and substance from the bread. I will make this again with the changes I noted.

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