2 Tablespoons harissa spice mix, divided (see Notes)
2 Tablespoons agave syrup
1 Tablespoon lemon juice
2 Tablespoons toasted pumpkin seeds (see Notes)
1 Tablespoon toasted pine nuts (optional)
1 Tablespoon each torn mint and cilantro
Wash hands with soap and water.
Preheat oven to 400 degrees F.
Peel squash, cut in half above the rounded end and cut each piece in half lengthwise. Scoop out seeds and cut into 1-inch pieces.
In a large bowl, stir together the squash, oil, and 1 Tablespoon harissa until the squash is evenly coated.
Pour squash onto a rimmed baking sheet. Roast until edges begin to brown and pieces are soft when pricked with a fork, about 15-20 minutes. When done, stir in 1/2 to 1 Tablespoon harissa (use less for a milder flavor).
Before serving, drizzle with agave and lemon juice. Sprinkle with seeds and nuts, if desired, and top with herbs.
To create a layer of flavors, serve with Herbed Yogurt Sauce and Stovetop Quinoa. On a large dish, spread the yogurt sauce to form a shallow bowl. Add warm quinoa to the center and top with roasted squash.
Refrigerate leftovers within 2 hours.
Toast seeds and nuts in a small skillet over medium heat. Stir often until they turn light brown and remove from heat to cool.
No harissa? Use chili powder or another seasoning blend you like.
Make your own harissa! To make 2 Tablespoons, mix together 1 1/2 teaspoons cayenne pepper, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon ground caraway seed.
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