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Harissa Roasted Squash with Labneh

Harissa Roasted Squash with Labneh

"The combination of the roasted squash glazed in the Custom Culinary® Harissa produces a bold on-trend flavor combination. This entree features vegetarian/vegan ingredients unabashedly seasoned for full flavor, texture, color and aroma along with being rich in nutrients." 

This recipe was developed in partnership with Flavor & the Menu + Summit F&B, as part of their Kitchen Collaborative series by Chef Leyla Wheelhouse.

Made with

  • True Foundations® Harissa Sauce

What You'll Need

Yield: 8 servings

Harissa Squash:
1 c Custom Culinary® True Foundations® 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
To taste salt and pepper 

Garnish:
1 c labneh
½ c chopped roasted and salted pistachios 

Broccolini:
2 bu broccolini
As needed olive oil

Preparation

Harissa Squash:
  1. Preheat the oven to 425°F.
  2. Mix the harissa sauce with the oil, salt and ¼ c water.
  3. Toss the delicata squash with half of the harissa sauce, and place on a parchment-lined sheet pan. Roast for 8 minutes.
Lentils:
  1. 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.
  2. Fold in the onion, za’atar, oil, garlic and salt and pepper to taste.
Broccolini:
  1. Blanch the broccolini and shock them in cold water.
  2. Drain and toss the broccolini with oil and season with salt.
 
Plating:
  1. Place a generous spoonful of the black lentils on a plate and top with the broccolini and a bold portion of the Harissa Squash.
  2. Drizzle some of the remaining harissa sauce over each portion and then add a dollop of the labneh.