July 20, 2024
Looking to make a colorful side dish that's served alongside a tangy, spicy yogurt sauce? Or looking for a creative way to use up those pistachios in your kitchen? Barbara Bryant and Georgeanne Brennan, the authors of "Pistachio: Savory and Sweet Recipes Inspired by World Cuisines." 

Looking to make a colorful side dish that’s served alongside a tangy, spicy yogurt sauce? Or looking for a creative way to use up those pistachios in your kitchen? Barbara Bryant and Georgeanne Brennan, the authors of “Pistachio: Savory and Sweet Recipes Inspired by World Cuisines” (due out Sept. 26 from Cameron + Company, $30), have just the thing.

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

Roasted Delicata Squash with Harissa Yogurt and Pistachios   

Serves 4

INGREDIENTS

2 delicata squashes (about 1 pound each)

2 tablespoons extra-virgin olive oil

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon harissa or other chile paste

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

“Pistachio: Savory and sweet recipes inspired by world cuisines” by Barbara Bryant and Georgeanne Brennan, is set to be released September 26. (Courtesy Cameron Books.) 

1/2 cup  pomegranate arils

1/2 cup pistachios, coarsely chopped

Small cilantro sprigs, for garnish

DIRECTIONS

Heat the oven to 400 degrees. Line a sheet pan with parchment paper.

Trim off both ends from each squash and set aside. Using a metal spoon, scoop out and discard the seeds from each squash. Cut the squashes into a mix of rings, 1-inch thick, and chunky wedges. Cut some of the rings in half. Transfer all the squash pieces to a large bowl. Trim away the stem and blossom portions from the reserved ends and add the ends to the bowl.

Drizzle the squash pieces with the oil and toss to coat evenly. Turn the squash pieces out onto the prepared sheet pan and spread in a single layer. Season with half the salt and pepper. Turn the pieces and season the second side with the remaining salt and pepper.

Roast the squash pieces until golden brown, about 20 minutes. Turn and roast until just tender when pierced with a fork, about 15 minutes longer. Turn off the oven and let the squash sit in the oven for 5 minutes before serving.

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Meanwhile, in a small serving bowl, stir the harissa into the yogurt, mixing well.

To serve, transfer the squash pieces to a platter and scatter the pomegranate arils and pistachios over the top. Garnish with the cilantro and set the bowl of harissa yogurt alongside.

Barbara Bryant and Georgeanne Brennan, “Pistachio: Savory and Sweet Recipes Inspired by World Cuisines” (Cameron + Company, $30)

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