Fregola with Cauliflower, Delicata Squash, and Harissa

Name: Fregola with Cauliflower, Delicata Squash, and Harissa
Yield: Makes 4 servings
Ingredients: Fregola, 1 cup (7 oz/200 g); Sea salt and freshly ground pepper; Prepared harissa, 1-2 tablespoons; Garlic, 1 tablespoon thinly sliced; Fresh cilantro, 3 tablespoons chopped; Plain Greek yogurt, ½ cup (4 oz/125 g); Vegetable broth, 2 cups (16 fl oz/500 ml); Shallots, 4, cut into ½-inch (12-mm) thick wedges, plus ¼ cup (1 oz/30 g) thinly sliced shallot; Saffron, 1 pinch; Cauliflower, 1 head (about 1½ lb/750 g), cut into large florets; Delicata squash, 2; Extra-virgin olive oil, 3 tablespoons

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This North African-inspired dish features cauliflower florets and sliced winter squash rubbed with harissa, a fiery chile-and-spice paste. The vegetables are served on fregola, toasted pasta spheres from Sardinia.

Ingredients

Delicata squash, 2
Cauliflower, 1 head (about 1½ lb/750</

Dinner
Vegetarian
Pasta
Sardinia
Winter
North Africa

Method

Preheat the oven to 400°F (200°C). Halve the squash lengthwise and scoop out the seeds. Cut the squash crosswise into ½-inch (12-mm) half moon-shaped slices.
In a large bowl, combine the squash, cauliflower, shallot wedges, harissa, and 2 tablespoons o