Intimidated by squash? You’re not alone, but it’s time to change that. Ditch your nerves at the cutting board and make this autumnal dish that’s flecked with a tangy harissa dressing, feta, mint, olives, and scallions.
“One of my favorite fall vegetables is delicata squash. Their small size and tender skin make them very easy to work with, no need to peel,” says Executive Chef Althea Potter of Oui! Wine Bar + Restaurant at the Southeast Wine Collective in Portland, Oregon. “In this recipe, the sweetness of the squash pairs well with the saltiness of the olives and feta and the spiciness of the harissa. It makes a great appetizer or a vegetarian and gluten-free main course.” We repeat: You don’t even have to worry about dealing with the skin. Read on and get cooking.
Chickpea-stuffed Delicata Squash with Harissa and Feta
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Makes 2-4 servings
1 hour min.
30 minutes min.
- For the squash: 2 delicata squash, 1 15.5 oz can chickpeas, rinsed and drained, 2 Tablespoon harissa paste, 2 Tablespoon lime juice, ¼-cup oil cured olives, pitted and cut in half, 4 ounces sheep's milk feta cheese, roughly crumbled, ¼ -cup loosely packed mint leaves, 2 scallions, white and green parts, thinly sliced, Extra virgin olive oil, Salt Pickled red onion (optional)
- For the pickled onions: 1 red onion, thinly sliced, ½-cup red wine vinegar, ½-cup water, 2 Tablespoon sugar, 1 Tablespoon salt, 4 bay leaves, 1 cinnamon stick
How to make it