Roasted Harissa Delicata Squash
Author: Rachel Carr
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 3 medium delicata squash, cut into ¼" thick slices
- 1 cup baby kale leaves
- ¼ cup avocado oil
- 2 Tablespoons harissa
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ cup raw pistachios
- 2 Tablespoons nutritional yeast flakes
- pinch celtic sea salt
- Preheat the oven to 350 F.
- Slice the squash in ¼" thick slices. Remove the seeds from each one.
- In a bowl, combine the avocado oil, harrissa and salt. Combine with the squash and toss to coat well.
- Place the delicata slices on the baking sheet and roast for 15-20 mins or until tender.
- Remove from the oven and allow to cool slightly before eating.
- Place the pistachios, nutritional yeast and salt in a food processor. Pulse until mixture is crumbly and well incorporated.
- Place the roasted delicata squash on a plate and garnish with a bit of baby kale, and sprinkle with pistachio parmesan.
Recipe by Plant Craft at https://www.rachelcarr.com/roasted-harissa-delicata-squash/
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