This is a surprising and appealing melding of squash, coriander, and harissa that I tasted with couscous when I was recently in Paris. It is also served on Rosh Hashanah.
Recipe information
Yield
4 servings
Ingredients
1 pound butternut or kabocha squash, peeled and cut into large chunks
1 teaspoon salt, plus more to taste
1 clove garlic, unpeeled
1 teaspoon harissa (see page 33)
1/4 teaspoon ground coriander
Juice of 1/2 lemon
1 tablespoon extra-virgin olive oil
Preparation
Step 1
Bring about 6 cups water to a boil in a large pot. Then add the squash, salt, and garlic clove. Lower the heat, and simmer until the squash is very tender, about 20 minutes.
Step 2
Remove the squash to a mesh strainer, and squeeze the garlic out of its skin into the strainer. Mash the two together to get rid of any water. Transfer them to a large bowl, and stir in the harissa, salt to taste, the coriander, lemon juice, and olive oil. Taste, adjust the seasonings, then serve.
