Roasted Squash with Harissa Yogurt

Roasted Squash with Harissa Yogurt

Cooking Time: 45 minutes

Serves 4

What you need:

  • 1 Kombocha Squash, halved, then sliced into wedges
  • Olive Oil
  • 1 cup of shaved brussel sprouts
  • ½ pouch of Haven’s Kitchen Zippy Chili Harissa
  • 2 TBSP of Greek yogurt
  • Microgreens of your choice
  • 1 lime
  • Toasted pumpkin seeds 

How to make it:

  1. Preheat oven to 400 degrees
  2. Slice Kombocha in half lengthwise, scoop out seeds
  3.  Slice each half into about 4 wedges total. Place wedges on a parchment sheet covered baking sheet, drizzle with olive oil and salt. Roast for 30-40 minutes
  4. Meanwhile, heat olive oil, on the stove top at medium-high heat. Once hot, saute shaved Brussel Sprouts in oil. Cook for about 5-7 minutes (or until crisp)
  5. In a small bowl, combine the Greek yogurt, Zippy Chili Harissa, the juice of one lime and some salt
  6. Place  squash, brussels, in a serving bowl. Drizzle with yogurt sauce, pumpkin seeds, and micro greens. Enjoy!

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