NotesStovetop Quinoa Herbed Yogurt Sauce
- Toast seeds and nuts in a small skillet over medium heat. Stir often until they turn light brown and remove from heat to cool.
- No harissa? Use chili powder or another seasoning blend you like.
- Make your own harissa! To make 2 Tablespoons, mix together 1 1/2 teaspoons cayenne pepper, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon ground caraway seed.
- 1 medium butternut squash (about 3 pounds)
- 2 Tablespoons olive oil
- 2 Tablespoons harissa spice mix, divided (see Notes)
- 2 Tablespoons agave syrup
- 1 Tablespoon lemon juice
- 2 Tablespoons toasted pumpkin seeds (see Notes)
- 1 Tablespoon toasted pine nuts (optional)
- 1 Tablespoon each torn mint and cilantro
- Wash hands with soap and water.
- Preheat oven to 400 degrees F.
- Peel squash, cut in half above the rounded end and cut each piece in half lengthwise. Scoop out seeds and cut into 1-inch pieces.
- In a large bowl, stir together the squash, oil, and 1 Tablespoon harissa until the squash is evenly coated.
- Pour squash onto a rimmed baking sheet. Roast until edges begin to brown and pieces are soft when pricked with a fork, about 15-20 minutes. When done, stir in 1/2 to 1 Tablespoon harissa (use less for a milder flavor).
- Before serving, drizzle with agave and lemon juice. Sprinkle with seeds and nuts, if desired, and top with herbs.
- To create a layer of flavors, serve with Herbed Yogurt Sauce and Stovetop Quinoa. On a large dish, spread the yogurt sauce to form a shallow bowl. Add warm quinoa to the center and top with roasted squash.
- Refrigerate leftovers within 2 hours.