Those crispy chickpeas, though.
Until a few weeks ago, squash intimidated the hell out of me.
I realize this is ridiculous. I graduated culinary school. I work in a plant-based restaurant. No food should scare me—least of all a vegetable!
But I’d never really cooked whole squash before. Growing up, the only squash my family ate was canned pumpkin in Thanksgiving pie. Later, as an adult, I was intimidated by all the peeling, deseeding, and chopping . . . it seemed like a lot of effort and mess, and I wasn’t sure exactly how to tackle it. Was it even worth figuring out?
Then one day my supervising sous chef at work assigned me to halve, deseed, and roast off three full sheet trays of squash. It only took me 20 minutes to prep the squash and get it in the oven. I was amazed.
I don’t know if working with whole squash is as unfamiliar and intimidating to you as it used to be for me, but I’m here to say it’s not that difficult—and it’s definitely worth it! Squash is one of the most delicious and versatile fall vegetables there is. You can whizz it into soups, stir it into curries, sprinkle it into salads . . . or you can toss it in spicy harissa dressing and scatter it over homemade flatbread like I did this week!
Tender harissa-spiced squash on a bed of greens drizzled with tangy yogurt and topped with crispy chickpeas. The warmth of the harissa and the bright acidity of the yogurt compliment and lift the squash’s natural sweetness, and the chickpeas add a rich salty pop and much-needed crunch. Folded into a fresh, crispy flatbread, there’s nothing more delicious.
Don’t be afraid to try new things—even if they intimidate you. The biggest risks often lead to the biggest rewards. If tackling a whole squash is out of your comfort zone, like it was for me, let this Harissa-Spiced Squash Flatbread be your gateway challenge!
Enjoy!
Harissa-Spiced Squash Flatbreads
(Serves 4-6)
1 medium butternut squash, peeled, halved, seeded, and sliced crosswise into ½-inch-thick slices
5 tablespoons harissa, divided
6 tablespoons olive oil, divided
2 ½ teaspoon Diamond Crystal kosher salt, divided
1 (14.5 oz) can chickpeas, rinsed and drained
2 tablespoons minced parsley
2 tablespoons plus 1 teaspoon lemon juice, divided
1 cup plain full-fat yogurt
1 clove garlic, grated
Mixed greens
4 flatbreads, homemade or storebought
Special equipment: 2 rimmed baking sheets, aluminum foil
Method
Preheat the oven to 400 degrees F.
For the squash, whisk together 2 tablespoons harissa, 2 tablespoons olive oil, and ½ teaspoon kosher salt in a large bowl. Add sliced squash and toss. Spread squash into a single layer on a rimmed baking sheet lined with foil and sprinkle with another ½ teaspoon kosher salt. Bake in preheated oven for 40-45 minutes, flipping once halfway through, until tender and caramelized. Remove and let cool.
For the crispy chickpeas, rub chickpeas between kitchen towels to dry thoroughly and remove any stray skins. Toss with 1 tablespoon olive oil and ½ teaspoon kosher salt and spread onto a rimmed baking sheet. Roast in the preheated oven for 45-60 minutes, or until golden and crispy. Remove from oven and immediately toss with minced parsley. Let cool completely before storing in an air-tight container at room temperature.
For the harissa vinaigrette, whisk together remaining 3 tablespoons harissa paste, 3 tablespoons olive oil, ½ teaspoon kosher salt, and 1 tablespoon lemon juice.
For the lemony yogurt, stir together yogurt, remaining 1 tablespoon plus 1 teaspoon lemon juice, grated garlic clove, and remaining ½ teaspoon kosher salt.
Scatter mixed greens over the flatbreads and arrange squash over top. Drizzle with lemony yogurt and harissa vinaigrette and scatter over crispy chickpeas.
Originally posted October 31, 2021.
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