Скачать или смотреть Braised Harissa Pumpkin with Garlic Yogurt Sauce

Sweet, spicy, and cozy: This Braised Harissa Pumpkin with Garlic Yogurt Sauce checks all the boxes for fall. 🎃 Shop the Pumpkin Collection: https://bit.ly/4g6DOPV

Ingredients:
For the pumpkin:
2 Tbsp butter
3 shallots, peeled and chopped
1 small pumpkin or butternut squash (about 2.5 lbs), peeled, seeded and cut into approx. 2" cubes
1 garlic clove, peeled and thinly sliced
1 tsp ground cumin
1 tsp ground cardamom
1 Tbsp harissa
2 tsp honey
2 cups vegetable stock
1 can chickpeas, drained and rinsed
8 dried apricots, thinly sliced
Kosher salt
Freshly ground black pepper
1 Tbsp chopped cilantro
1 Tbsp roasted pumpkin seeds

For the sauce:
3/4 cup Greek yogurt
1/2 small garlic clove, finely minced
1 Tbsp lemon juice
1 Tbsp olive oil
Kosher salt
Freshly ground black pepper

Instructions:
For the pumpkin:
1. Preheat oven to 350F. Heat butter in a braiser over medium heat. When butter is melted, add shallots and pumpkin cubes. Sauté, stirring occasionally, until pumpkin is starting to brown, about 5-7 min. Add garlic, cumin and cardamom, and cook 2 min longer. Add harissa, honey and vegetable stock and bring to a simmer. Reduce heat to low, cover and simmer 10 min.

2. Uncover and add chickpeas and apricots, and season with a pinch of salt and pepper. Stir to combine, cover with the lid and place in preheated oven. Roast until pumpkin is fork tender, about 20 min.

3. Remove from the oven, uncover and garnish with the cilantro and pumpkin seeds.

For the sauce:
While the pumpkin is roasting, make the sauce. Place yogurt, garlic, lemon juice and olive oil in a small bowl and stir to combine. Season to taste with salt and pepper. Serve bowls of the pumpkin topped with a dollop of the yogurt sauce.