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Roasted Grey Squash with Hazelnuts Urfa Peppered Feta Harissa and Charred Squash Anchovy Tahini Sauce
THE FORKING TRUTH17Ingredients
40Minutes
340Calories
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Ingredients
US|METRIC
8 SERVINGS
- 12 squash (– trim – cut in any shape you like)
- 1/4 cup extra virgin olive oil
- 2 lemons (just the juice)
- 1/4 cup fresh parsley (just leaves, plus extra parsley to garnish)
- sea salt (to taste)
- crushed black pepper (to taste)
- 6 cloves garlic (– ground to paste)
- 2 lemons (– just the fresh squeezed juice)
- 1 cup tehini
- 1/2 tsp. cumin
- 2 anchovies
- 1 cup squash (that was charred the most – chopped)
- 1/4 cup scallions (chopped)
- 1/2 cup feta cheese (preferably good quality, cut in small cubes or crumbled)
- Urfa pepper (– to taste)
- 1/2 cup toasted hazelnuts (slightly crushed)
- harissa (preferably home made to taste)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium280mg12% |
| Potassium840mg24% |
| Protein9g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber9g36% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C110% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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