Leyla Wheelhouse
Senior Culinary Director
Food & Drink Resources
Harissa Roasted Squash with Labneh
Recipe courtesy of Leyla Wheelhouse
Sponsor: Custom Culinary
Servings: 8
Ingredients
Harissa Squash:
- 1 c Custom Culinary® Harissa Sauce
- 1/2 c olive oil
- 1 Tbsp salt
- 2 Tbsp raw honey
- 2 lg delicata squash, peeled, halved, seeded and cut into 1-in half moons
Lentils:
- 1 lb dried black beluga lentils
- 4 c vegetable stock
- ½ c finely chopped green onion
- 2 Tbsp za’atar
- 2 Tbsp olive oil
- 1 Tbsp chopped garlic
- Salt and pepper, to taste
Garnish:
- 1 c labneh
- ½ c chopped roasted and salted pistachios
Broccolini:
- 2 bunch broccolini
- Olive oil, as needed
Directions
Harissa Squash:
- Preheat the oven to 425°F.
- Mix the harissa sauce with the oil, salt and ¼ c water.
- Toss the delicata squash with half of the harissa sauce, and place on a parchment-lined sheet pan. Roast for 8 minutes.
Lentils:
- Simmer the lentils in the stock in a medium pot without a lid, until they are tender. Most of the liquid should evaporate and there should be a small amount of stock left. Let the lentils cool in the stock.
- Fold in the onion, za’atar, oil, garlic and salt and pepper to taste.
Broccolini:
- Blanch the broccolini and shock them in cold water.
- Drain and toss the broccolini with oil and season with salt.
Plating:
- Place a generous spoonful of the black lentils on a plate and top with the broccolini and a bold portion of the Harissa Squash.
- Drizzle some of the remaining harissa sauce over each portion and then add a dollop of the labneh.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley
