Tuesday, September 30, 2014

Butternut Squash with Coconut Milk and Harissa

I've put off writing this post for a while because I'm still feeling a bit traumatized. Let me be clear: this recipe from ecurry is a brilliant one, blending cuisines in a way that is innovative and delicious. But let me also be clear: I should have exercised some common sense on this one. 1/4 c of this harissa is nearly lethal.

multitasking, mise-ing en place for kale edamame salad and janet's pea curry

This recipe became like strega nona's pasta pot (or stone soup?) as we kept adding things to try to dilute the heat enough to where this would be edible. Even this blended soup, with stock and more coconut milk added, was still super spicy.

I was just so excited to use harissa! It brings marvellous flavors to so many different dishes. But you know what? You can always taste and add more later.

Butternut Squash with Harissa and Coconut Milk
(from ecurry)

1 medium butternut squash, peeled and cubed (about 4-5 cups cubed approximately) **
1 c coconut milk (of all light coconut milk, if you want a lighter version)
1/2 teaspoon sugar
2 tablespoon oil
3/4 inch fresh ginger, peeled and julienned – divided
salt to taste
1-2 TB harissa (add more to taste)
few tablespoons of fresh mint leaves, julienned

1. Peel and cube butternut squash. Wash and pat dry.
2. Combine coconut milk with sugar and set aside.
3. Heat oil in a pan. Add half the julienned ginger and stir fry for about half a minute and then add the cubed squash. Add salt and cook them at high heat until the outside of the cubes are coated with the oil and they just start to turn brown at the corners. Add the harissa and toss and cook again at medium heat until all the harissa has coated the cubes. About 2 -3 minutes.
4. Now add the coconut milk/cream and fresh mint leaves, stir and bring it to a simmer. Cover partially and cook until the butternut squash softens and there is still some liquid left in the pan. Now add the rest of the julienned ginger and stir them in. Finish off with fresh mint leaves. Serve with rice or flat bread. Serves 4-6 as a side.

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