Butternut Squash With Homemade Harissa Recipe
Ingredients
| 3 garlic cloves, 2 thickly sliced Kosher salt | ||
| Tomato Paste | 1 Tablespoon | |
| Lemon juice | 1 Teaspoon, squeezed | |
| 1 tablespoon ancho chile powder | ||
| Smoked paprika | 1 Tablespoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| 1/4 teaspoon caraway seeds, ground in a spice grinder | ||
| Extra virgin olive oil | 1/2 Cup (16 tbs) | |
| 1 1/2 pounds butternut squash-peeled, seeded and cut into 1 1/2 inch chunks | ||
| Water | 2 Tablespoon | |
| black pepper | 1 | |
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.
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.
Chef
