Butternut Squash with Roasted Pepper Harissa
We season the squash with our Iris blend for that nutty and sweet flavor and texture featuring sesame, caraway, and anise seeds.
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
- Preheat the oven to 450°F.
- Mix the butternut squash, salt, Iris, and olive oil together to coat.
- Bake on a tray for 20 minutes or until tender and caramelized on the edges.
- Finish the tray with scallions and roasted pepper harissa.
- Plate into the center of a plate with labne to serve.
Recipe Note
Recipe Notes
This recipe also works well with other fall squashes like delicata and acorn.
Questions? Contact helen@laboiteny.com
