Name: Roasted Squash and Cauliflower With Cashew Tonnato
Yield: 4 servings
Ingredients: 1 delicata squash (about 1½ pounds), halved lengthwise, seeds removed, sliced crosswise into ¾-inch pieces; 1 medium head of cauliflower (about 2½ pounds), trimmed, core removed, cut into 1-inch pieces; ½ cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling; Kosher salt, freshly ground pepper; 3 oil-packed anchovy fillets; ½ Fresno chile, seeds removed, coarsely chopped; 1 large garlic clove; 1 6.7-ounce jar of tuna in olive oil, drained, larger pieces broken up; ¾ cup raw cashews, divided; 4 tablespoons fresh lemon juice, divided, plus more; 1 tablespoon black sesame seeds; 1 tablespoon coriander seeds; 1 teaspoon fennel seeds; 1 teaspoon crushed red pepper flakes; 4 cups (loosely packed) mature arugula, torn; 1 tablespoon drained capers; Lemon wedges (for serving); A spice mill or mortar and pestle

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Tonnato is a creamy Italian sauce that combines from-scratch mayo with preserved tuna, lemon juice, and anchovies, and is classically spooned over thinly sliced veal. This one is different. It gets creaminess from cashews instead of eggs, and, along with the dukkah spice mix, will gussy up any tray of roasted vegetables you make.

Recipe notes