Recipe: Roasted Delicata squash with harissa yogurt and pistachios

This roasted vegetable dish pairs elegantly with pistachios, according to the authors of a new cookbook all about pistachios.

Looking to make a colorful side dish to go with a tangy, spicy yogurt sauce? Or are you looking for a unique way to use up your pistachios? The authors of “Pistachio: Savory and Sweet Recipes Inspired by World Cuisines” (due out September 26 from Cameron + Company, $30) have just the thing.

This side dish can be served with chicken or pork, or as a vegetarian main dish with couscous or quinoa. Delicata squash is available from summer to early winter and has edible, yellow-and-green striped skin. Mix harissa, a North African chile paste that is also popular in France, with yogurt and drizzle or spoon it over the roasted squash to add tang and heat.

Delicata Squash Roasted with Harissa Yogurt and Pistachios

Serves 4


2 delicata squashes (approximately 1 pound each)

2 tbsp extra virgin olive oil

1 teaspoon coarse sea salt

1/4 teaspoon black pepper, freshly ground

1 tsp harissa or other chile paste

1/2 cup plain Greek yogurt (full-fat, low-fat, or nonfat)

pomegranate arils, 1/2 cup

1/2 cup coarsely chopped pistachios

For garnish, small cilantro sprigs


Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Set aside after trimming both ends of each squash. Scoop out and discard the seeds from each squash with a metal spoon. Cut the squash into 1-inch thick rings and chunky wedges. Some of the rings should be cut in half. Place all of the squash pieces in a large mixing bowl. Remove the stem and blossom portions of the reserved ends and place them in the bowl.

Drizzle the oil over the squash pieces and toss to coat evenly. Spread the squash pieces in a single layer on the prepared sheet pan. Add half of the salt and pepper to taste. Season the second side of the pieces with the remaining salt and pepper.

Meanwhile, in a small serving bowl, combine the harissa and yogurt.

To serve, arrange the squash pieces on a platter and top with the pomegranate arils and pistachios. Garnish with cilantro and serve alongside the harissa yogurt.

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