Recipe by Natalie Seldon from “Pretty Edible Stylist”
I never tire of squashes and I could easily cook with them several times a week right up until the supply runs out in early spring. Harissa can be quite fiery, so you may prefer to start with 1 tsp and taste before adding more.
Serves 2-4 (depending on serving as side dish or main meal)
2lbs mixed squash of your choice
olive oil
For the cashew harissa sauce
7oz (200g) cashews, preferably soaked for at least 2 hours
1-2 heaped tsp harissa
2 garlic cloves, crushed
juice of ½ small lemon
2 fl oz (50ml)cream (use nut or soya milk to make this vegan)
For the gremolata
zest of lemon
1 garlic clove, finely chopped
a handful of flat leaf parsley, finely chopped
1/2 cup toasted pumpkin seeds
Preheat the oven to 400F, 200C, fan 180C.
If your squash is a butternut or thin-skinned variety, there is no need to peel it. Halve it, scoop out the seeds and cut into thick slices or boats. Lay both the squash on a tray (you may need a couple as you want the slices to be in one layer and slightly spaced apart to help them crisp up)
Drizzle with oil then bake in the oven for 30-35 minutes, or until golden and crisp. Add some seeds 20 minutes before the end of cooking time.
Meanwhile, make the harissa cashew sauce. Blend all the ingredients together with a little salt in a food processor or high-speed blender until smooth and creamy. Then mix together the lemon, garlic and parsley for the gremolata.
When you are ready to serve, spoon the sauce onto individual plates or a large serving platter. Place the squash on top and sprinkle with the toasted seeds and gremolata.
Season a little more, then add another glug of olive oil if you wish.