Roasted Butternut Squash with Roasted Pepper

Author

Helen Park

Servings

2-4

Category

Side Dish

Appetizer

Ingredients

• 1 pound container of peeled and cut butternut squash
• 1 tsp fine sea salt
• 1 Tbsp Iris blend
• 1/4 cup olive oil
• 2 Tbsp sliced scallions
• 1/4 cup labne
• -
• Roasted Pepper Harissa
• In a blender or food processor, blend the ingredients until smooth and store refrigerated.
• 1 cup roasted red pepper
• 1 Tbsp Izak blend
• 1 Tbsp Aleppo chili
• ½ cup olive oil                    
• ½ tsp fine sea salt

Directions

1. Preheat the oven to 450°F.
2. Mix the butternut squash, salt, Iris, and olive oil together to coat.
3. Bake on a tray for 20 minutes or until tender and caramelized on the edges.
4. Finish the tray with scallions and roasted pepper harissa.
5. Plate into the center of a plate with labne to serve.