Squash and herby harissa dip recipe

1. 1

   Preheat the oven to 190C.

2. 2

   Put the squash in a baking dish and toss in just enough olive oil to coat.

3. 3

   Roast for 35 mins or so, until tender.

4. 4

   When ready, mash the squash coarsely with a potato masher.

5. 5

   Stir in the harissa and just enough lemon juice, olive oil and salt and pepper to taste.

6. 6

   Mix the yoghurt with the chopped herbs and garlic.

7. 7

   Transfer the squash to a serving dish and swirl the yoghurt through.

8. 8

   Drizzle with a little more oil and scatter over the toasted pumpkin seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.