roasted banadurah harrah squash

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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


  1. Preheat the oven to 400° F (205°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Evenly drizzle with the remaining teaspoon of olive oil.
  7. 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.
  8. Serve with the rest of the banadurah harrah on the side or dolloped on top, garnish with dried herbs.