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Roasted Squash with Harissa Yogurt

Tangy yogurt complements the sweetness of squash in this easy vegetarian side dish. We’re obsessed with mixing our harissa with creamy things like yogurt, butter, or mayo as an easy way to create an instant condiment for veggies. There’s something about the way the chiles, spices, and preserved lemon transform something plain into something extraordinary.

Chef Tip:Kabocha squash keeps its shape and stays super creamy as it roasts at high temperatures, so don’t be intimidated by the heat in this recipe. The result will be a super caramelized, sweet and creamy wedge of squash.

Ingredients

  • 1 Kabocha Squash, halved, then sliced into wedges

  • Olive Oil

  • 1 cup of shaved brussels sprouts

  •  Haven’s Kitchen Zippy Chili Harissa

  • 2 TBSP of Greek yogurt

  • Microgreens of your choice

  • 1 lime

  • 1/4 cup toasted pumpkin seeds, for garnish

Steps

STEP 1

Preheat oven to 400 degrees

STEP 2

Slice Kabocha in half lengthwise, scoop out seeds

STEP 3

Slice each half into about 4 wedges total. Place wedges on a parchment sheet covered baking sheet, drizzle with olive oil and salt. Roast for 30-40 minutes

STEP 4

Meanwhile, heat olive oil, on the stove top at medium-high heat. Once hot, saute shaved Brussel Sprouts in oil. Cook for about 5-7 minutes (or until crisp)

STEP 5

In a small bowl, combine the Greek yogurt, Zippy Chili Harissa, the juice of one lime and some salt

STEP 6

Place squash, brussels, in a serving bowl. Drizzle with yogurt sauce, pumpkin seeds, and micro greens. Enjoy!

This recipe is also great with our Golden Turmeric Tahini and Red Pepper Romesco sauce.

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