Name: Roasted Butternut Squash with Roasted Pepper
Yield: 2-4
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

We season the squash with our Iris blend for that nutty and sweet flavor and texture featuring sesame, caraway, and anise seeds.

Roasted Butternut Squash with Roasted Pepper

Helen Park

Servings/Yield

2-4

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