© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

This shigled butternut squash recipe, adapted from Bon Appetit, leans a bit spicy, tangy and smoky thanks to the generous use of homemade harissa (jarred versions available at specialty stores or on amazon make a good substitute), a peppery, garlicky condiment orginally from Tunisia, mixed with olive oil, and apple cider vinegar. It?s incredibly simple to put together, flavourful, and it tastes yummy.

100 ml Olive oil
60-80 g Harissa
1 tbsp Apple cider vinegar
3 Small butternut squashes, peeled
Sea salt
1 tbsp Fresh parsley or arugula, chopped
3 tbsp Raw pistachios
2 tsp Sesame seeds
1 tsp Fennel seeds
Preheat oven to 190C/375F. Whisk together the olive oil, harissa, and apple cider vinegar in a large bowl to combine. Thinly slice butternut squashes crosswise on a mandoline 3mm/1/8inch thick.
Add to bowl with harissa mixture and toss to coat. Season well with salt. Arrange the squashes so they are standing upright in concentric circles in a large baking dish, packing tightly. Sprinkle the chopped parsley over.
Roast, brushing any accumulated harissa oil in dish onto squashes every 10?15 minutes, until soft and starting to brown on top, about 80 minutes.
Meanwhile, toss pistachios, sesame seeds, and fennel seeds on a small rimmed baking sheet. Toast alongside sweet potatoes until aromatic, about 5 minutes. Let cool, then chop coarsely. Set dukkah ...