Braised Harissa Pumpkin with Garlic Yogurt Sauce

Braising is a culinary technique often associated with tough cuts of meat. But in this comforting recipe, pumpkin or butternut squash is given the same treatment and braised to perfection in a sweet and spicy harissa and honey sauce. The addition of chickpeas and a tangy Greek yogurt sauce transform this into a hearty vegetarian meal. Made in a Pumpkin Braiser, it’s the ideal recipe to serve on a cool fall or winter day.

Braised Harissa Pumpkin

2 tablespoons butter

3 shallots, peeled and chopped

1 small pumpkin or butternut squash (about 2.5 pounds), peeled, seeded and cut into approx. 2-inch cubes

1 garlic clove, peeled and thinly sliced

1 teaspoon ground cumin

1 teaspoon ground cardamom

1 tablespoon harissa

2 teaspoons honey

2 cups vegetable stock

1 can chickpeas, drained and rinsed

8 dried apricots, thinly sliced

Kosher salt

Freshly ground black pepper

1 tablespoon chopped cilantro

1 tablespoon roasted pumpkin seeds

Garlic Yogurt Sauce

3/4 cup Greek yogurt

1/2 small garlic clove, finely minced

1 tablespoon lemon juice

1 tablespoon olive oil

Kosher salt

Freshly ground black pepper

For the pumpkin:

Preheat oven to 350° F. Heat butter in a braiser set over medium heat. When butter is melted, add the shallots and pumpkin cubes. Sauté, stirring occasionally, until pumpkin is starting to brown, about 5-7 minutes. Add the garlic, cumin and cardamom, and cook 2 minutes longer. Add the harissa, honey and vegetable stock and bring to a simmer. Reduce heat to low, cover and simmer for 10 minutes.

Uncover and add the chickpeas and apricots, and season with a pinch of salt and pepper. Stir to combine, cover with the lid and place in preheated oven. Roast until pumpkin is fork tender, about 20 minutes.

Remove from the oven, uncover and garnish with the cilantro and pumpkin seeds.

For the yogurt:

While the pumpkin is roasting, make the yogurt sauce. Place yogurt, garlic, lemon juice and olive oil in a small bowl and stir to combine. Season to taste with salt and pepper. Serve bowls of the pumpkin topped with a dollop of the yogurt sauce.