Roast squash bowl — cookly.recipes

Squash roasted hard enough to caramelise, with a dressing that holds without emulsifiers.

WHAT YOU GET

The chef's hidden note — the technique no cookbook prints
Every component built from scratch, each with its own spec
Films on choosing and judging the produce before you buy it
Gross and net gram weights for every ingredient, per portion
Time and temperature at each stage, as run in the restaurant
A photo at every step that can go wrong
Substitutions for anything hard to find where you live
What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment: Roasting tray
Allergens: Sesame
Method: 22 steps · 9 photographed · 3 filmed
Components: 3 made from scratch
Films: 1, 4 min

3 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Tahini dressing

Film

Tahini whisked with lemon juice and ice water until it seizes and then loosens into a pourable cream.

Bottled tahini dressings use gums to stay smooth; water added in the right order does the same job for free.

Tahini000 g
Lemon juice000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 6
Time: 15 min
Hands-on: 12 min

Makes About 260 ml · keeps 5 days refrigerated, whisk in a spoon of water before serving

Up to 5 days ahead; it thickens in the fridge and needs loosening

Weights and method unlock on purchase

Crisp chickpeas

Cooked chickpeas dried and skinned, then roasted in oil and spice until they crack rather than chew.

Wet chickpeas steam and go leathery within minutes on the plate; drying them first is the whole trick.

Cooked chickpeas000 g
Olive oil000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 8
Time: 1.3 h
Hands-on: 15 min

Makes About 220 g · crisp for 6 hours at room temperature, revive 5 minutes in a hot oven

Roast them while the squash is in the oven; best the same day

Weights and method unlock on purchase

Quick-pickled radish

Radishes sliced thin and left in a warm vinegar, maple and salt brine for twenty minutes.

Raw radish reads as hot and woody next to sweet squash; twenty minutes in brine turns it sharp and crisp.

Radish000 g
Cider vinegar000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 5
Time: 35 min
Hands-on: 10 min

Makes About 150 g · keeps 2 weeks refrigerated in its brine, softens after 4 days

Twenty minutes before plating, or up to two weeks ahead

Weights and method unlock on purchase

WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

Butternut squash000 g
Chickpeas000 g
Tahini000 g
Lemon000 g
Maple syrup000 g
Smoked something000 g
A whole bulb000 g
Cold-pressed oil000 g
Aged for weeks000 g

The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

1 films · 4 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING4:00

Squash varieties and which caramelise

METHOD

STEP BY STEP — 22 STEPS

9 photographed · 3 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 9 of the 22 carry a photo of what it should look like at that moment, and 3 carry a short clip for the parts a still cannot show.

Hardest step: bringing seized tahini back with water — step 13 of 22.

01
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview
02
03
04
05
06
+ 16 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

2 things Anders Holm watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

01
High heat, short time
What to do about it
02
Dressing that will not seize
What to do about it

The chef's hidden note

The oven temperature that caramelises before the squash goes to mush.

Written by Anders Holm. Visible only to people who bought this recipe.

Read it — $2.99

NOTES FROM THE KITCHENS

82 verified cooks · 91% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $2.99 ONCE

82 people cooked it, 91% got it right, and that is the entire reason it costs $2.99 rather than nothing. In 118 more cooks the price becomes $6.99. Your copy never does.

One payment · Yours for good · No subscription