Harissa and Lemon Yogurt Beef with Butternut Squash Noodles

If you’re someone who pours hot sauce over everything, you’ll enjoy cooking with harissa, a North African chili pepper paste. Combined with the fresh and spice-soothing flavor of the Lemon Yogurt Aioli, this dish is bursting with exotic flavors. This harissa is more on the mild side, but you can raise the heat by increasing the amount of cayenne pepper. If you’re looking for more added fiber, you could even add some roasted chickpeas, which go along with the dish’s North African influence.

Serves 2

1 large butternut squash

2 tablespoons extra-virgin olive oil, divided

1⁄2 pound grass-fed or organic stewing beef

Salt

Pepper

1⁄4 cup beef, chicken, or vegetable broth

Ingredients for Harissa

2 cloves garlic

2 tablespoons tomato paste

1 tablespoon chili powder

1 tablespoon cumin

1⁄2 teaspoon paprika

1⁄2 teaspoon caraway

1⁄3 cup extra-virgin olive oil

1 tablespoon lemon juice

Ingredients for Lemon Yogurt Aioli

1⁄4 cup Greek yogurt

2 tablespoons lemon juice

1 tablespoon extra-virgin olive oil

  1. Preheat oven to 425°F. Cut the bulbous end off your butternut squash and set aside. You will only be using the longer end to spiralize. Peel butternut squash until the top, tough surface is completely removed; then slice in half crosswise and cut off both ends. Spiralize using a small-noodle blade. Place noodles on an aluminum-foil-lined baking sheet and drizzle with 1 tablespoon olive oil. Bake for 10–12 minutes.
  2. While squash is cooking, prepare beef. Heat 1 tablespoon olive oil in a large pan or cast-iron skillet on medium heat. Add cubed beef and season with a dash of salt and pepper. Pour in broth and cook for about 3–4 minutes on each side. Remove from heat.
  3. Prepare harissa by first finely chopping garlic until it forms a paste. You can sprinkle on a little bit of salt to help the garlic soften. In a small bowl, mix together tomato paste, garlic, chili powder, cumin, paprika, caraway, olive oil, and lemon juice until a smooth paste forms.
  4. Prepare aioli by whisking together Greek yogurt, lemon juice, and olive oil until blended and smooth. In a bowl, top squash noodles with beef and drizzle with harissa and lemon aioli. Serve warm.