Samegrelo roast pumpkin & red adjika from Kaukasis: The Cookbook: A Culinary Journey Through Georgia, Azerbaijan & Beyond (page 64) by Olia Hercules

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Notes about this recipe

  • TrishaCP on October 10, 2020

    I liked the spice (I also used rose harissa) on the squash, but I didn’t like the peel. (I used a kabocha squash.)

  • Apollonia on September 16, 2020

    The combination of the spicy seasonings with the sweet squash was great. I used a combination of harissa (offered as an alternative to wet adjika) and dry adjika. I'll make it again.

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