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Butternut Squash With Homemade Harissa

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Ingredients
  Garlic 3 Clove (15 gm), sliced
  Tomato paste 1 Tablespoon
  Lemon juice 1 Teaspoon, squeezed
  Ancho chile powder 1 Tablespoon
  Smoked paprika 1 Tablespoon
  Cayenne pepper 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Caraway seeds 1⁄4 Teaspoon, grounded
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Butternut squash 1 1⁄2 Pound, peeled, seeded and cut into 1 1/2 inch chunks
  Water 2 Tablespoon
  Ground black pepper To Taste
Directions

1. Preheat the oven to 375°. On a work surface, using the flat side of a chef's knife, mash the whole garlic clove to a paste with a pinch of salt. Scrape the garlic paste into a small bowl and stir in the tomato paste and fresh lemon juice. Add the ancho chile powder, smoked paprika, cayenne, cumin and caraway. Gradually stir in 1/4 cup plus 2 tablespoons of the olive oil and season the harissa with salt.
2. In a bowl, toss the butternut squash and sliced garlic with 2 tablespoons of the harissa, the remaining 2 tablespoons of olive oil and the water and season with salt and pepper. Spread the squash in a single layer in an 8-inch square baking dish. Roast in the center of the oven for about 1 hour and 15 minutes, or until the squash is tender and browned in spots.

Recipe Summary

Method: 
Roasted
Ingredient: 
Butternut

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