Saffron Mosaic · Main dishes

Harissa Squash & White Bean Bake

Name: Harissa Squash & White Bean Bake
Total time: 65 min
Yield: 4 servings
Ingredients: 800 g Peeled butternut squash; 480 g Canned white beans; 1 whole Onion; 3 cloves Garlic; 400 g Canned crushed tomatoes; 1 tbsp Harissa paste; 1 tsp Ground cumin; 2 tbsp Olive oil; 100 ml Water; 180 g Plain Greek yogurt; 0.5 whole Lemon; 15 g Cilantro; 4 whole Pita breads; 0.75 tsp Salt; 0.25 tsp Black pepper

Tender roasted squash and white beans in a gently spicy tomato sauce, with cool lemon yogurt and warm pita.

65 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Peeled butternut squash800 g
Canned white beans480 g
Onion1 whole
Garlic3 cloves
Canned crushed tomatoes400 g
Harissa paste1 tbsp
Ground cumin1 tsp
Olive oil2 tbsp
Water100 ml
Plain Greek yogurt180 g
Lemon0.5 whole
Cilantro15 g
Pita breads4 whole
Salt0.75 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk in yogurt; wheat in pita. Check harissa and bread labels for sesame and other allergens.

Method

Roast squash and onion

Heat oven to 210°C (410°F). Cut peeled squash into 2.5 cm cubes and onion into thick wedges. Toss in a large deep roasting dish with oil, cumin, 0.5 tsp salt and pepper. Roast for 25 minutes, stirring halfway, until the squash edges colour.

Prepare beans and sauce

Drain and rinse white beans, weighing 480 g after draining. Mince garlic and chop cilantro. Mix tomatoes, measured water, harissa and two-thirds of the garlic in a bowl. Harissa heat varies considerably; use a mild paste for the listed amount.

Bake everything together

Carefully stir the beans and tomato mixture into the hot roasting dish. Return to the oven for 20–25 minutes, until squash is fully tender and sauce bubbles throughout. Stir once halfway through; cover loosely with foil if the surface dries too quickly.

Make the yogurt and warm pita

Wash and finely zest the half lemon. Stir yogurt with remaining garlic, lemon zest and juice and remaining 0.25 tsp salt. Refrigerate until serving. Wrap pita in foil and warm in the oven for the final 5 minutes of baking.

Finish the bake

Scatter cilantro over the hot squash and beans. Divide between four bowls, with the lemon yogurt and pita alongside. Add yogurt at the table rather than baking it into the sauce.

Use a roomy dish so squash roasts rather than steaming before the sauce is added.

Ratings & comments

Loading reviews…