Tunisian Winter Squash Salad

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)
• ¼ teaspoon ground coriander
• Juice of 1/2 lemon
• 1 tablespoon olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    84 calories; 3 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 586 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.
3. 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.