Harissa-roasted butternut squash
This easy yet delicious harissa-roasted butternut squash is an ideal side dish for grilled meat and fish or as a vegan/vegetarian main dish served with rice or couscous. It’s a little bit spicy, so serve it with a dollop of crème fraîche (or sour cream) if you like.
Ingredients
Method
- Preheat the oven 190°C.
- Peel the squash, remove the seeds and cut the flesh into 1cm thick slices.
- Peel and quarter the onions. Cut the pepper into chunks.
- Scatter the squash, pepper and onion pieces into a large roasting tray, then toss with the harissa paste until completely coated. Season with salt and pepper then drizzle with a little olive oil.
- Roast in the oven for 25-30 minutes, until the vegetables are soft and golden.
- Serve warm.