Butternut Squash With Homemade Harissa
|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|
|Ground black pepper||To Taste|
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.