Roasted winter squash with pumpkin seed and dulse from The Modern Larder: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking (page 173) by Michelle McKenzie

  • dulse flakes
    Reddish-brown seaweed often used as a thickener or stretcher and in soups, sauces, and casseroles. Buy Now
  • fine sea salt
    Buy Now
  • Show all ingredients...
  • Serves : 4 to 6

  • EYB Comments

    Can substitute red wine vinegar for chile vinegar, and olive oil for pumpkin seed oil. See recipe for tender greens suggestions. Can use the "Chile vinegar" recipe on p.348.

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

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

    Can substitute red wine vinegar for chile vinegar, and olive oil for pumpkin seed oil. See recipe for tender greens suggestions. Can use the "Chile vinegar" recipe on p.348.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.