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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small butternut squash
  • 2 red onions
  • 1 red pepper
  • 2 Tbsp harissa paste
  • olive oil

Method
 

  1. Preheat the oven 190°C.
  2. Peel the squash, remove the seeds and cut the flesh into 1cm thick slices.
  3. Peel and quarter the onions. Cut the pepper into chunks.
  4. 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.
  5. Roast in the oven for 25-30 minutes, until the vegetables are soft and golden.
  6. Serve warm.