roasted banadurah harrah squash
- Prep Time: 15 minutes
- Total Time: 45 minutes
Ingredients
1/2 recipe simmered banadurah harrah (or make a full recipe and freeze half of it for another time)
1 1/2 pounds kabocha or acorn squash, cut into 1/2-inch wedges or slices
1/4 teaspoon salt, or to taste
2 teaspoons olive oil, divided in half
optional: 1/2 teaspoon dried mint or other herbs for garnish
Instructions
- Preheat the oven to 400° F (205°C).
- Purée the banadurah harrah with an immersion blender, food processor, or simply mash it up really well with the back of a fork if you’re not feeling ambitious.
- In a mixing bowl, combine the squash, salt, and 3/4 cup of the banadurah harrah, and mix together until the squash is evenly coated.
- Coat the bottom of a large skillet, casserole, or small sheet pan with 1 teaspoon of olive oil. It needs to be large enough that you can fit the squash into about one slightly overlapping even layer.
- Arrange the squash in one even layer in the dish, and then scrape the bowl with a rubber spatula and top the squash with any remaining sauce.
- Evenly drizzle with the remaining teaspoon of olive oil.
- Roast in the oven for 30 minutes, stirring everything halfway through. The squash is done once it’s tender and coated with a dry tomato crust.
- Serve with the rest of the banadurah harrah on the side or dolloped on top, garnish with dried herbs.
Find it online: https://cardamomandtea.com/75/banadurah-squash/