Roasted Delicata Squash with Harissa Yogurt and Pistachios
This is a handsome side dish to accompany chicken or pork, or it can be paired with couscous or quinoa for a vegetarian main course. Available from summer through early winter, delicata squash sports edible, yellow-and-green-striped skin. Harissa, a North African chile paste that is also popular in France, is mixed into yogurt to make a tangy hot sauce that can be drizzled or spooned over the roasted squash.
Ingredients
- 2 delicata squashes about 1 pound /454 g each
- 2 TBSP extra-virgin olive oil
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp harissa or other chile paste
- 1/2 cup plain Greek yogurt (whole milk, low-fat, or nonfat)
- 1/2 cup pomegranate arils
- 1/2 cup pistachios, coarsely chopped
- Small cilantro sprigs for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Trim off both ends from each squash and set aside. Using a metal spoon, scoop out and discard the seeds from each squash. Cut the squashes into a mix of rings 1 inch (2.5 cm) thick and chunky wedges. Cut some of the rings in half. Transfer all the squash pieces to a large bowl. Trim away the stem and blossom portions from the reserved ends and add the ends to the bowl.
- Drizzle the squash pieces with the oil and toss to coat evenly. Turn the squash pieces out onto the prepared sheet pan and spread in a single layer. Season with half each of the salt and pepper. Turn the pieces and season the second side with the remaining salt and pepper.
- Roast the squash pieces until golden brown, about 20 minutes. Turn and roast until golden brown and just tender when pierced with a fork, about 15 minutes longer. Turn off the oven and let the squash sit in the oven for 5 minutes before serving.
- While the squash is roasting, in a small serving bowl, stir the harissa into the yogurt, mixing well.
- To serve, transfer the squash pieces to a platter and scatter the pomegranate arils and pistachios over the top. Garnish with the cilantro and set the bowl of harissa yogurt alongside.
Notes
Some like it hot! Try this recipe with the suggested amount of harissa, then add more (or less) to suit your particular palate.
Nutrition
Calories: 259kcalCarbohydrates: 29gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 1mgSodium: 310mgPotassium: 1038mgFiber: 6gSugar: 10gVitamin A: 3163IUVitamin C: 31mgCalcium: 110mgIron: 2mg
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