Thanks to Chef Nephi Craig for this beautiful recipe for seasoned squash sprinkled with seeds, nuts and herbs.
Harissa Roasted Butternut Squash
Ingredients
1 medium butternut squash (about 3 pounds)
2 Tablespoons olive oil
2 Tablespoons harissa spice mix, divided
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
Directions
- Wash hands with soap and water.
-
Rinse or scrub fresh vegetables under running water before preparing.
- 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 to 20 minutes. When done, stir in ½ 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.
Notes
- 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.
You might also like...
Great Gazpacho Soup
Great Gazpacho Soup
Homemade tomato-based chilled soup with hints of lemon and garlic.
Prepare:
10 minutes
Makes:
4 cups
Parmesan Peas
Parmesan Peas
A quick and easy recipe of buttery peas with creamy parmesan and a hint of lemon. Ready in minutes!
Prepare:
5 minutes
Cook:
10 minutes
Makes:
4 cups
Veggie Skillet Eggs
Veggie Skillet Eggs
Quick and healthy breakfast packed with veggies and cheddar cheese.
Prepare:
5 minutes
Cook:
5 minutes
Makes:
8 wedges
Southern Okra Bean Stew
Southern Okra Bean Stew
A combination of hearty whole grains, creamy beans and tasty veggies make a satisfying and delicious stew.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
14 cups
Spring Green Salad
Spring Green Salad
A colorful and tasty salad with crisp spinach, tangy citrus, sweet strawberries and crunchy walnuts.
Prepare:
15 minutes
Makes:
10 cups
Prepare:
15 minutes
Cook:
45 minutes
Makes:
10 cups
Comments
This recipe with the quinoa and Herbed yogurt sauce was made for 80 Second Grade students to sample as part of their Indigenous Peoples studies. The children ALL stated this was a dish they would never try in their homes. The majority of students tried the recipe and many approved. I would cut back on the harissa seasoning for a younger crowd in the future. The literature provided on the Food Hero Respecting Indigenous Foods: Squash was full of amazing content to share with the students prior to having a taste of the dish.