Food Waste Friday and no wasted cilantro for once C:

Grr…back to wasting milk.  Small one would not drink milk this week for love nor money.  Two litres of very expensive milk totally wasted.  Grr…grr…part of the problem is that I can’t have regular milk so if small one doesn’t drink it I can’t really use it in our meals and still eat them.
I did however, use an entire bunch of cilantro with zero waste. 
This is maybe the first time in my adult life I’ve not thrown at least part of a bunch into the compost. 
Here’s where part of the bunch went.
We’ve been really heavy on the desserts this week but I think that I’m going to make up for it with this salad.
I’ve got a gorgeious buttercup squash about 9 inches in circumference ready for something fabulous.
I cut it into chunks and tossed with 1 T. of olive oil.
Roast until soft (350 for 20 minutes).
I love this salad for a lot of reasons, just one of them being I don’t have to peel my squash at all.

While you’re waiting on the roasting veg create a nice dressing of; 1/2 cup soy sauce, 2 T. sesame oil, 2 tsp. grated ginger, 2/3 cup VERY roughly chopped cilantro, 2 tsp. honey, 1 tsp. chilli garlic paste (or 1/2 tsp. crushed chilli flakes) and 3 T. rice vinegar.

Toss with the still warm squash and eat a room temperature.

Yumm…I love this dish with udon noodles for a light and quick lunch.
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  1. jessieimproved says

    Funny, I actually just commented on another blog that milk can be frozen! Just leave plenty of head space if you freeze in glass, and shake it up really well after it thaws. I do this a lot in order to buy two gallons at once and save trips to the grocery store.

  2. Kristin @ Meanbean says

    Ooooo this salad looks delicious! I'm totally going to try this. I'm basically the only one in my family that likes squash of any breed. =(

  3. Jess says

    Love the squash recipe. I love squash. I secretly buy them because I love the roasted seeds, but the seed to squash ratio is never good and I eat all the seeds up before I sometimes even prepare the squash!

  4. live and learn says

    I would have guess that the peel on the squash was tough. I guess not. I'll have to remember that.

  5. Jane Craske says

    I love the seeds too! Now, I love squash and will eat it any way it is presented but this method made my husband actually love squash too. The roasting makes the tough skin really lovely and the whole thing has this amazing meaty texture.


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