Tunisian Winter Squash Salad Food

TUNISIAN WINTER SQUASH SALAD

Tunisian Winter Squash Salad image

This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France."

Provided by Tara Parker-Pope

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound butternut or kabocha squash, peeled and cut into large chunks
1 teaspoon salt, plus more to taste
1 clove garlic, unpeeled
1 teaspoon harissa (a North African hot sauce available in specialty shops)
1/4 teaspoon ground coriander
Juice of 1/2 lemon
1 tablespoon olive oil

Steps:

Bring about 6 cups of water to a boil in a large pot. Then add the squash, salt and the garlic clove. Lower the heat and simmer until the squash is very tender.
Remove the squash to a mesh strainer, and squeeze the garlic out of its skin into the strainer. Mash the two together to help get rid of excess water.
Transfer the mixture to a large bowl and stir in the harissa, salt to taste, the coriander, lemon juice and olive oil. Taste, adjust the seasonings, then serve.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 293 milligrams, Sugar 3 grams

TUNISIAN WINTER SQUASH PUREE

Tunisian Winter Squash Puree image

This is one of many North African spicy cooked vegetable purees typically served as a starter. The authentic dish is seasoned with harissa, the spicy hot pepper paste used widely in Tunisia and Algeria. If you can get hold of harissa easily, substitute 1 teaspoon or more to taste for the cayenne. You can serve this as an hors d'oeuvre, side dish or salad.

Provided by Martha Rose Shulman

Time 1h

Yield About 2 cups, Makes about 2 cups, serving 8 to 10 as an hors d'oeuvre

Number Of Ingredients 9

Ingredients

2 pounds winter squash, such as kabocha or butternut
2 tablespoons plus 1 teaspoon fresh lemon or lime juice
2 tablespoons plus 1 teaspoon extra virgin olive oil
1 to 2 garlic cloves (to taste), peeled, halved, green shoots removed
1/2 teaspoon salt (more to taste)
1 teaspoon freshly ground caraway seeds
3/4 teaspoon freshly ground coriander seeds
1/8 to 1/4 teaspoon cayenne, to taste
Small Romaine lettuce leaves and imported black olives for garnish

Steps:

Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and mash with a fork, or puree in a food processor fitted with the steel blade. Stir in 2 tablespoons of the lemon or lime juice and 2 tablespoons of the olive oil.
In a mortar and pestle, mash the garlic to a paste with the salt, and stir into the puree, along with the spices. Taste and adjust salt. Mound on a platter or in a wide bowl. Run a fork down the sides. Mix together the remaining lemon juice and olive oil and drizzle over the puree. Decorate with olives and serve with small lettuce leaves for scooping, and warm flat bread.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 120 milligrams, Sugar 2 grams

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