Roasted Summer Squash with Greek Yogurt and Red Harissa
Source: Michael Whiteman, Bluestem Brasserie
Recipe Type: Appetizers and Sides | Seasons: Summer
This recipe was demonstrated for CUESA’s Market to Table program on June 22, 2019.
Serves 4 to 6 people
INGREDIENTS
3 lbs summer squash
½ cup grapes
2 tablespoons Greek yogurt
2 tablespoons hazelnuts
10-20 mint leaves
Red Harissa Spice
3 cups chopped and seeded Calabrian chili (or another medium to hot chili)
2 tablespoons Aleppo
5 tablespoons cumin
4 tablespoons coriander
4 tablespoons caraway seeds
10 garlic cloves
1 cup chopped piquillo peppers
¾ cup tomato paste
¾ cup red wine vinegar
5 tablespoons smoked paprika
1 ½ cup olive oil
Red Harissa Vinaigrette
3 cups red harissa
¼ bunch parsley
1 bunch oregano
1 cup lemon juice
2 tablespoons kosher salt
2 cups olive oil
PREPARATION
To make red harissa spice, roast and grind cumin, coriander, and caraway. Mix all ingredients in a blender or food processor and combine on high, slowly adding the oil until emulsified. Add additional seasonings to taste.
To make red harissa vinaigrette, pluck herbs from stems and chop leaves finely. Combine all ingredients in blender or food processor and combine on high, slowly adding the oil until smooth. Add additional seasonings to taste.
Preheat oven to 350˚F. Toast hazelnuts in oven until aromatic and golden brown for about 12 minutes. Set aside to cool. Turn oven up to 500 ˚F. Wash red grapes and cut in half lengthwise. Set aside. Chop hazelnuts by hand, or pulse in food processor. Set aside. Wash summer squash and cut into desired size (recommended: 1-2 bites per piece). Toss squash with olive oil, salt, and pepper. Place squash onto pan, making sure that the tray isn’t overcrowded. Roast until tender for about 4 minutes. Transfer squash to a bowl and toss with vinaigrette. Drizzle Greek yogurt on top and sprinkle grapes and hazelnuts over mixture. Top with fresh mint leaves. Enjoy!