This recipe is one I adapted after seeing a Reels Yotam Ottolenghi shared on his Instagram. He called for a number of things I didn't have: yogurt, tahini, and a variety of root vegetables; but, I liked the basic ideas of the dish he shared. There's a balance to be struck between the heat of a spice blend like harissa and the coolness of the feta cheese that works together like a timeless romance. The textures of this dish are also wonderful, pairing together seamlessly for a vibrant, pretty-to-look-at-while-serving, delicious dish. The version I am posting serves 2, but you can certainly up the quantity for more!
Before we begin, let me say that I am not sponsored for anything I post. In this recipe, I am going to share images of the specific variety of harissa and feta cheese that we prefer in our household; you can use ANY variety, though, and it will work just as well!
We prefer Ezra's Feta (we get it at our local MOM's) because it's wonderfully creamy and easy to break into crumbles. It IS extra creamy, so a word to the wise: it's going to stick to your hands when you crumble it! I see that as a perfect excuse for a pre-meal snack!
As for the harissa: we have tried a number of brands and we don't really have a favorite. One is the bougiest, Williams-Sonoma, but we don't buy that regularly because who has the time and money for that...(cue Moira Rose voice) *amidst all this chaos*?!
Ingredients:
1/2 butternut squash, sliced (peel, then halve it, remove seeds, then slice it)
1 whole honeynut squash (follow same instructions as butternut)
2 tsp. of harissa, more if desired
pinch of salt and 3-5 cranks of black pepper
2 tbsp. olive oil
Feta cheese, to taste
Optional add-ons (shown in image below):
smashed garlic cloves
pine nuts
shallots, quartered
FIRST: Preheat the oven to 425 degrees. Peel the squash, halve it, take the seeds out, and slice it. You don't want the chunks you're slicing to be too thick, so keep them at a 1/2" in thickness or less. You CAN slice them thicker, but just know the cook time will be longer!
THEN: Toss the squash slices into a mixing bowl and add your harissa, salt and pepper, and olive oil. This is also where you can get creative if you wish and add other spices. We've done this with a few different spices: paprika, bay leaves, and rosemary.
FINALLY: Spread the seasoned squash onto a baking sheet and cook for 20-30 minutes, depending on your preference for toastiness. Once out of the oven, sprinkle with as much or as little feta as you like. Serve hot!
Comments