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Oven-Roasted Dumpling Squash With Harissa-Roasted Shallots And Black Garlic And Toasted Hazelnut Gremolata

Chef Tal Ronnen

INGREDIENTS

Dumpling squash, cut in half and scooped clean, then quartered

3 Tbsps

EVOO

1 pinch

Salt

1 pinch

Black pepper

4 larges

Shallots, halved lengthwise and cut crosswise into large slices

1 Tbsp

EVOO

Kosher salt

Black pepper

1 tsp

Harissa

1 bulb

Black garlic, cleaned and minced

1 Tbsp

EVOO

1/4 cup

Crushed toasted hazelnuts

1 pinch

Salt

1 pinch

Black pepper

1/4 cup

Chopped Italian flat-leaf parsley