Harissalla maustettu paahdettu myskikurpitsa ja aurinkokuivattu tomaatti-saksanpähkinäkastike
I don’t know what it is about winter that makes me want to eat my own body weight in butternut squash. There is something so comforting about sweet soft pieces of squash with a warming chilli kick of harissa. I served mine with a sun-dried tomato and walnut dressing, which cuts through the sweetness a little. If you are making this as a starter, I would serve the squash with a simple green salad, however for a more filling nutritious meal, I like to serve mine with black rice.
Harissa roasted butternut squash with sun dried tomato and walnut dressing – serves 4 or 6 as a starter
2 smallish butternut squash, peeled, deseeded and cut into large wedges
2 tbsp harissa
1 tsp dried rosemary
6 sun dried tomatoes, finely chopped
60 g walnuts roughly chopped
2 tbsp balsamic vinegar
salad leaves and black rice to serve
preheat the oven to 200 degrees
Toss the squash in a little olive oil, rosemary and the harissa, making sure everything is nicely coated. Season well and roast in the oven for 30 – 35 minutes, until the squash is tender and beginning to caramelise. Remove from the oven and set to one side.
Meanwhile make the dressing. In a small bowl, mix the sun-dried tomatoes, walnuts and balsamic vinegar. Thin down with a few table spoons of olive oil.
Serve the squash on top of your rice and chosen salad leave and drizzle with a generous amount of the tomato-walnut dressing.