Tunisian Winter Squash Salad
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Ingredients
- 1pound butternut or kabocha squash, peeled and cut into large chunks
- 1teaspoon salt, plus more to taste
- 1clove garlic, unpeeled
- 1teaspoon harissa (a North African hot sauce available in specialty shops)
- ¼teaspoon ground coriander
- Juice of ½ lemon
- 1tablespoon olive oil
Nutritional analysis per serving (4 servings)
73 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 301 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring about 6 cups of water to a boil in a large pot. Then add the squash, salt and the garlic clove. Lower the heat and simmer until the squash is very tender.
- 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 help get rid of excess water.
- Step 3
Transfer the mixture 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.
Private Notes
Comments
This calls for harissa, but adds a clarification that makes it sound like it’s saying that it calls for harissa paste. Why not just say “harissa paste” in the ingredients?
I just steamed the squash and then added the other ingredients without mashing, because we like to eat it cubed. Also, harissa powder was lovely.
This calls for harissa, but adds a clarification that makes it sound like it’s saying that it calls for harissa paste. Why not just say “harissa paste” in the ingredients?
How is this a salad? It's warm squash side dish.
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