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!