Harissa roast butternut squash with tahini sauce

A great spicy side dish from London England

Yield:
4 side servings
Category:
Vegetables
Cuisine:
Isreali

INGREDIENTS:

  • 1 butternut squash, skin left on, deseeded and cut into 2½-3cm squares (900g net weight)
  • 50g rose harissa
  • 1 garlic clove, peeled and crushed
  • 3 tbsp olive oil, plus extra to serve
  • Salt and black pepper
  • 60g tahini
  • 2 tbsp soy sauce
  • 1½ tbsp lime juice
  • 2 tsp maple syrup
  • 1 tbsp coriander leaves, finely sliced
  • 2 green onions, trimmed and finely sliced

DIRECTIONS:

  1. Heat the oven to 400 degrees F. In a large bowl, toss the first four ingredients with three-quarters of a teaspoon of salt and a generous grind of pepper. Transfer the mix to a large baking tray lined with parchment paper, spreading it out as much as possible. Roast for 35 minutes, or 25 minutes in a convection oven, until the squash is nicely browned.
  2. In a small bowl, whisk the tahini, soy sauce, lime juice and maple syrup, until very smooth – depending on the thickness of the tahini, you may need to add up to a tablespoon of water to get it to the right consistency.
  3. Transfer the squash to a platter, drizzle over the tahini sauce, finish with the coriander, spring onion and a drizzle of oil, and serve.

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