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Butternut squash with green coconut harissa

Green Coconut Harissa

sERVES 4-6

What you need

  • 1 butternut squash (about 4 lbs), peeled, seeded, chopped in to bite-sized pieces
  • 1 tbsp coconut oil, melted
  • Sea salt and black pepper 
  • 3 cups julienned swiss chard
  • 1 inch piece fresh ginger, peeled and minced
  • 1/2 cup walnuts, toasted and coarsely chopped
  • 1 pomegranate, seeded 

For the harissa:

  • 1.5 cups of Copra coconut meat (defrosted), coarsely chopped
  • 1 cup Copra coconut milk
  • 1 large jalapeno pepper, stemmed and coarsely chopped
  • 1/2 cup parsley leaves
  • 3 cloves garlic
  • Zest and juice of 1 lime
  • 1 tsp cumin seeds, toasted
  • 1 tsp coriander seeds, toasted
  • 2 tsp sea salt
  • Black pepper


step by step

  1. Preheat the oven to 400 degrees F. Line a baking sheet with unbleached parchment paper. 
  2. Place the squash on the baking sheet. Drizzle the coconut oil and toss. Sprinkle with a generous amount of salt and black pepper and bake until very soft, 30 to 40 minutes. 
  3. While the squash is baking, prepare the harissa. Combine the coconut meat, coconut milk, jalapeno, parsley, garlic, lime zest, lime juice, cumin, coriander, salt, and a few grinds of blak pepper in the bowl of a food processor. Process on high until pureed, about 1 minute. Set aside. 
  4. Add the chard and ginger to a large bowl. When the squash is cooked, transfer it to the bowl and allow the heat of the squash to wilt the chard for about 3 minutes, then mix well. Top with walnuts and pomegranate seeds and serve immediately with the coconut harissa on the side. 


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