Roasted Spiced Squash with Harissa Yoghurt

Name: Roasted Spiced Squash with Harissa Yoghurt
Cuisine: Middle Eastern, Moroccan, African
Ingredients: (serves 2, double everything if using whole squash); For the Spices; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp zaatar or dried oregano; 1/2 tsp ground cinnamon; 1/2 tsp sweet paprika; 1/2 tsp poppy seeds; 1/2 tsp fine sea salt; 1/4 tsp garlic powder or granules; 1/4 tsp hot paprika; Pinch red pepper flakes; For the Squash; Half a medium crown price squash, peeled and cut into cubes; 1 large red onion or 2 small, peeled and sliced; 3 tbsp walnuts; 1 tbsp maple syrup; 100ml vegetable stock; 1 tbsp pumpkin seeds; 1 tbsp sultanas; 1 tbsp oil; For the Harissa Yoghurt; 6 tbsp natural yoghurt, I used plant based; 1 tsp red harissa paste, more if you want it spicier; Juice of half a lemon; Click to print (Opens in new window)

5 steps

Updated at: Thu, 17 Aug 2023 11:33:48 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Nutrition per recipe

Calories922.6 kcal (46%)

Total Fat42.5 g (61%)

Carbs132.5 g (51%)

Sugars62.6 g (70%)

Protein25.6 g (51%)

Sodium1450.3 mg (73%)

Fiber15.7 g (56%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Mix all the spice together. set aside

Step 2

Preheat oven to 200 degrees fan. Heat the oil in a frying pan add the red onion and cook for about 5 minutes. If they look like they are catching too much just add a splash of water. Next add in the squash and cook for about 8 minutes so the squash starts to brown. Add the walnuts, maple syrup and spice mix, stir to coat the squash, onions and walnuts.

Step 3

Tip the squash mixture into an ovenproof tray. Pour around the stock and bake for 20 minutes. Remove from oven and leave to cool slightly.

Step 4

Put the yoghurt in a dish, stir in the harissa paste and lemon juice.

Step 5

Serve by spooning the squash mixture between 2 serving bowls. Add dollops of the yoghurt and finish off sprinkling over the seeds and sultanas.