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For those of you who cook/roast/bake as many delicata squash as I do this time of year - their seeds are really fun. They're tiny and tasty, and because everyone else throws them out, you rarely see them around. It's a bit of fuss, but they're great in salads, pastas, brittle, and the like. Just clean them, dry them, and roast them tossed in a bit of olive oil and salt at 350F until extra golden.
1 tablespoon freshly grated fresh ginger
1 teaspoon toasted sesame oil
zest and juice of 1/2 a lemon
1/2 cup / 2.5 oz / 70 g chopped white onion
1 teaspoon mirin (optional)
2 teaspoons brown sugar or honey
1/2 teaspoon salt, plus more to taste
3 tablespoons brown rice vinegar
1 celery stalk, strings removed, then chopped
1/3 cup / 80 sunflower oil or untoasted sesame oil
3 tablespoons of chopped tarragon, plus more to taste
a few big handfuls of cubed tofu, pan-fried or baked until golden
1/3 cup + toasted squash seeds, pumpkin seeds, walnuts, or sesame seeds
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1st Keep
 Todd_Perkins
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