Sunday, January 27, 2019

Roasted Winter Squash w/ Rose Harissa, Mint Sauce, Pumpkin Seeds and Non-Dairy Yogurt

Warm up your kitchen and your tummy with this roasted squash dish posted on Facebook by a friend visiting England. The recipe is from the London middle-eastern restaurant, Honey & Co., whose cookbook was named the "Cookbook of the Year" in 2015 by the Sunday Times UK. Worth the wait (the first jar of Rose Harissa ordered from England arrived damaged), this vibrant visual feast is delicious whichever side of the pond you’re on.

My Paleo Marin Rating: 4.5 Persimmons


2-3 Red Kuri squash (about 5 pounds), or Pumpkin Pie, kabocha, acorn, or hubbard squash; halved, seeds scraped out, and cut into 1" wide slices

For the Harissa Marinade:

1 heaping tablespoon Rose Harissa (or regular harissa)
1 teaspoon ground paprika
1 teaspoon ground coriander
1 teaspoon freshly ground caraway seeds
1 teaspoon flaky sea salt, such as Fleur de Sel
3 tablespoons avocado or grapeseed oil

Available from Amazon here
3-4 tablespoons unsalted raw pumpkin seeds (added later)

For the Mint Sauce:

Leaves from 1 bunch of mint
1 teaspoon dried mint or parsley leaves
3 tablespoons avocado oil
2 tablespoons water
Pinch of sea salt

For the Garnishes:

5.3 oz. non-dairy yogurt, preferably Kite Hill Plain
Fresh Mint Leaves
Red Kuri Image from Rareseeds
Salt to taste, preferably Fleur de Sel


Heat the oven to 400 degrees F.

1. Place the pumpkin slices in the roasting pan.

2. In a small bowl, mix the ingredients for the marinade. Add it to the pumpkin slices and toss with your fingers to coat each piece.

3. Put coated slices in the oven for 15 minutes. Remove from the oven and turn the pieces over with tongs. Return to the oven for another 15 minutes and check to see if a fork easily goes into the pumpkin flesh. Put back for 15 minute intervals until fork slides into each slide. (Note: my oven took 1 hour). When the slices are close to done, sprinkle the pumpkin seeds over the top and roast for another 10 minutes.

For the Mint Sauce:

1. While the squash is roasting, put all ingredients for the mint sauce in a food processor. Pulse until the ingredients are mixed together, about 30 seconds. Put in a small bowl and set aside.

To Serve:

Place the cooked squash on a serving platter, or leave in the roasting pan. Top with the mint sauce and yogurt. Add fresh mint leaves and salt for garnish.

Image from Amazon here
#paleo #squash #sidedish #mint #roseharissa #middleeastern #pumpkinseeds #nondairy #glutenfree #healthyeats #vegetarian #vegan 

Recipe adapted from Honey & Co. online recipe here.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

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