Pistachio by Brennan Georgeanne;Bryant Barbara;Holmes Robert;

Author:Brennan, Georgeanne;Bryant, Barbara;Holmes, Robert;
Language: eng
Format: epub
Publisher: Cameron + Company
Published: 2023-09-26T00:00:00+00:00

2 delicata squashes (about

1 pound /454 g each)

2 tablespoons extra-virgin olive oil

½ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

½ teaspoon harissa or other chile paste

½ cup (100 g) plain Greek yogurt (whole milk, low-fat, or nonfat)

½ cup (85 g) pomegranate arils

½ cup (70 g) pistachios, coarsely chopped

Small cilantro sprigs, for garnish

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.

Trim off both ends from each squash and set aside. Using a metal spoon, scoop out and discard the seeds from each squash. Cut the squashes into a mix of rings 1 inch (2.5 cm) thick and chunky wedges. Cut some of the rings in half. Transfer all the squash pieces to a large bowl. Trim away the stem and blossom portions from the reserved ends and add the ends to the bowl.

Drizzle the squash pieces with the oil and toss to coat evenly. Turn the squash pieces out onto the prepared sheet pan and spread in a single layer. Season with half each of the salt and pepper. Turn the pieces and season the second side with the remaining salt and pepper.

Roast the squash pieces until golden brown, about 20 minutes. Turn and roast until golden brown and just tender when pierced with a fork, about 15 minutes longer. Turn off the oven and let the squash sit in the oven for 5 minutes before serving.

While the squash is roasting, in a small serving bowl, stir the harissa into the yogurt, mixing well.

To serve, transfer the squash pieces to a platter and scatter the pomegranate arils and pistachios over the top. Garnish with the cilantro and set the bowl of harissa yogurt alongside.

sicilian roasted cauliflower with pistachios, capers, and olives

Serves 6

The island of Pantelleria, off the coast of Sicily, is famous for its wild capers, which are sold packed in sea salt. Sicilian olives are said to be flavored by the sea air, and the pistachios from the trees growing on the island’s volcanic slopes are so prized that the orchards are guarded against thieves. The taste of Sicily imbues this trio of ingredients used as a topping for a whole roasted cauliflower in this glorious dish. Serve and carve it right at the table. It’s a side dish your guests cannot refuse.

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