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

Previous Next

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