© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Very likely that you have seen the cute roasted Hasselback potatoes before, but you can also use this technique on a many other vegetables, for example, eggplants, tomatoes, and butternut squash! Slow-roasting in paprika sauce, and the use of harissa oil, smoked paprika and honey help intensify the flavour, esp. the sweetness of butternut squash. The final result is sure to impress the guests and looks really delicious and elegant as a vegetarian centrepiece, particularly with the simple yet yummy Feta and carrot top topping. Don't you just love the colour contrast" However, if you are going to serve this to vegans, just leave out Feta and use pomegranate seeds, nuts and mint instead.
Easy Roasted Bell Pepper Sauce
1 / 800 g Butternut squash, peeled, halved lengthways and seeds scooped out
650-800 g Roastged bell pepper sauce (or your favourite pasta sauce or simply use canned tomatoes)
2 tbsp Harissa
2-3 Garlic cloves, smashed
1 tbsp Olive oil
2 tbsp Harissa oil
Rosemary and sage
1 tbsp Runny honey
1/2 tsp Smoked paprika
100 g Feta, crumbled
Carrot tops (or dill or parsley), chopped

1 jar / 640 g Roasted red peppers
1 Shallot, chopped
2 Garlic cloves
1 tbsp Olive oil
1 tbsp Apple cider vinegar
1/2 tsp Red pepper flakes
3/4 tsp Italian seasoning
Salt and black pepper to taste

In a large blender or food processor, combine all ingredients ...