BAKED ACORN SQUASH WITH LEMON & BROWN SUGAR

1⁄4 tsp ground cinnamon
1⁄4 tsp ground cumin
1⁄4 tsp ground coriander
1⁄8 tsp ground ginger
3 large carrots, about 3⁄4 lb (375 g) total
3 large parsnips, about 3⁄4 lb (375 g) total
1⁄4 cup (2 fl oz/60 ml) fresh lemon juice
1 Tbsp honey
3⁄4 tsp prepared harissa
Salt and freshly ground pepper
6 Tbsp (3 fl oz/90 ml) extra-virgin
olive oil
1⁄2 cup (2 oz/60 g) pistachios,
toasted and coarsely chopped
2⁄3 cup (4 oz/125 g) raisins
1⁄4 cup (1⁄3 oz/10 g) coarsely chopped
fresh cilantro
In a small, heavy frying pan, toast the
cinnamon, cumin, coriander, and ginger
over medium-low heat, stirring constantly,
until fragrant, about 2 minutes. Let cool
to room temperature.
Peel the carrots and parsnips and shred
them on the large holes of a grater-shredder.
In a small bowl, whisk together the toasted
spices, lemon juice, honey, and harissa. Season
with 1⁄2 tsp salt. Slowly whisk in the oil until
well blended.
In a bowl, stir together the pistachios and
a pinch of salt. Add the carrots and parsnips,
raisins, 1⁄2 tsp salt, and several grinds of
pepper. Pour in the dressing and toss well.
Sprinkle with the cilantro and serve.