I was gifted with a shopping bag full of grey squash. I could tell by looking at them that they’d go bad if I didn’t do something with them in a day or two. I read Michael Solomonov’s recipe for Roasted Zucchini with Anchovies, Feta and Hazelnuts. This recipe is loosely based on Michael Solomonov’s recipe.I knew that recipe would be amazing to do to the squash but I felt that I could wing the recipe without measuring. It’s that kind of amazing type of recipe….Honest I think it comes out better if you don’t measure. I also changed up the recipe a little and added a few things. Serving size will differ…It all depends on how many squash you are using and how much you are eating. I had a whole bag of squash…I’m guessing that I had around 12 squash. After cooking up that whole bag the squash shrunk down to only around 5 cups…about 8 servings.

12 squash – trim – cut in any shape you like (I did planks)

1/4 cup extra virgin olive oil

2 lemons (just the juice)

1/4 cup fresh parsley (just leaves) plus extra parsley to garnish

sea salt to taste (sparingly…it will reduce and be stronger than you think))

crushed black pepper to taste (sparingly it will reduce and be stronger than you think)

6 cloves garlic – ground to paste

2 lemons – just the fresh squeezed juice

1 cup tehini

1/2 teaspoon cumin

2 anchovies

1 ******cup of squash that was charred the most – chopped (around a cup…..I added a little at a time and guessed it to be a cup)

1/4 cup scallions chopped

1/2 cup feta cheese (preferably good quality) cut in small cubes or crumbled

urfa pepper – to taste

1/2 cup toasted hazelnuts (slightly crushed)

harissa (preferably home made (recipe is on www.TheForkingTruth) to taste

Directions

You need the top rack of your oven to be around three inches lower than the heating element.Set the broiler on to high.

The cut squash get a light spray of olive oil and a squish everywhere with lemon. The squash get broiled on both sides till charred. Timing will differ….(mine took 10-20 minutes a side)

Lightly season the squash with sea salt, pepper and half of the parsley.

Blend the garlic, lemon juice, sea salt, tehini, cumin, anchovies, scallions and parsley till smooth. Put to the side until you can blend some squash into it.

In a small mixing bowl add the feta cubes or crumbs and add urfa pepper and mix around till your cheese is crusted with urfa pepper.

By now you can add your extra charred squash to the tahini sauce and blend till smooth and a nice consistency.

Put everything together.

The tahini sauce goes on the plate and is topped with the squash. The squash gets topped with urfa peppered cheese, toasted hazelnuts, some parsley and harissa to taste.

Enjoy!

A special THANKS to Michael Solomonov. I ate at his AMAZING restaurant and everything there was fabulous! Seriously it was one of the very best meals that I have ever had. I also saw him do a similar recipe on the Rachel Ray Show and he Didn’t measure using Brussel sprouts. I followed along and also did that amazing recipe so this was easy for me.