Butternut Squash Noodles With Harissa Cashew Cream And Crispy Brussels Sprout Chips

Ingredients – Butternut Squash Noodles
1 medium butternut squash
approx. 1 tablespoon Terra Delyssa Organic Extra Virgin Olive Oil
sea salt and freshly ground black pepper
1/4 teaspoon garlic powder (optional)

Ingredients – Crispy Brussels Sprout Chips
approx 1 1/2 cups, loosely packed Brussels sprout leaves
1 tablespoon Terra Delyssa Organic Extra Virgin Olive Oil
sea salt and black pepper

Ingredients – Harissa Cashew Cream Sauce
1/2 cup raw cashews, soaked (for at least 4 hours)*
1 clove garlic
1 tablespoon Terra Delyssa Organic Extra Virgin Olive Oil
2 teaspoons nutritional yeast (optional)
1-2 tablespoons harissa paste (you can adjust this amount to your desired level of spice)
juice from 1/2 lemon
1/4 cup water, you may want more
sea salt, to taste

Instructions – Crispy Brussels Sprout Chips
Preheat the oven to 350ºF. Line a baking sheet with parchment paper.

Toss the Brussels sprout leaves with the Terra Delyssa Organic Extra Virgin Olive Oil and sprinkle a little sea salt and black pepper on top.

Arrange the leaves in a single layer (depending on your tray size, you may need two trays). Bake for 8-10 minutes until the edges of the chips begin to brown and they are crispy. Watch carefully near the end, so they don’t burn. Remove from the oven and set aside.

Instructions – Butternut Squash Noodles
Once the Brussels sprouts chips are done, increase the temperature of the oven to 400ºF.

Cut off the bulbous end of the butternut squash and set aside for another use. Peel the butternut squash and using your spiralizer and the C blade, cut into noodles (please see the above video on how best to do this). Separate the noodles and toss with about 1 tablespoon of the Terra Delyssa Organic Extra Virgin Olive Oil. Season with a little sea salt, black pepper and garlic powder (if using). Arrange on a baking sheet and bake for 8 to 10 minutes, until slightly tender but more on the al dente side, like regular pasta.

Instructions – Harissa Cashew Cream
Drain off the soaking liquid from the soaked cashews* and give them a quick rinse. Add to the pitcher of your high speed blender or the bowl of your food processor, the soaked cashews, garlic clove, Terra Delyssa Organic Extra Virgin Olive Oil nutritional yeast (if using), harissa paste and lemon juice. Give this a few pulses to get things moving, then slowly begin adding the water. This amount can vary, so go slow so you don’t end up with a watery sauce. Continue to blend until the mixture is smooth and creamy, adding more water as necessary. Give it a quick sample and adjust your seasonings to your taste.

Instructions – the Finished Dish
In a large bowl, toss the cooked butternut squash noodles with the harissa cashew cream, you may not use all of the sauce. Use as much as you’d like. Toss well to combine. Divide amongst your serving dishes and top each with a handful of crispy Brussels sprout chips. Top with hemp seeds (optional) or other nut/seed of your choice. Add a tiny bit of harissa paste on top for additional heat, if you like things spicy. You can even add a poached egg for a little protein.

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