Skip to main content

Harissa Roasted Butternut Squash

Thanks to Chef Nephi Craig for this beautiful recipe for seasoned squash sprinkled with seeds, nuts and herbs.
Wooden bowl of seasoned butternut squash, pumpkin seeds and fresh herbs.
Prep time: 25 minutes
Cook time: 20 minutes
Makes: 6 cups
Nutrition Facts: View label

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

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.

  3. Preheat oven to 400 degrees F.
  4. 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.
  5. In a large bowl, stir together the squash, oil, and 1 Tablespoon harissa until the squash is evenly coated.
  6. 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).
  7. Before serving, drizzle with agave and lemon juice. Sprinkle with seeds and nuts, if desired, and top with herbs.
  8. 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.
  9. 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.

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. 

You might also like...

Recipes A to Z (without photos)

Easy Skillet Chili
Small bowl of chili with beans, ground meat and vegetables.

Easy Skillet Chili

Creamy beans, plenty of spices and chopped tomatoes make a tasty chili in under an hour!
Prepare:
5 minutes
Cook:
45 minutes
Makes:
7 cups
Salsa Macha
Bowl of thin red salsa shown drizzled over chicken and vegetables.

Salsa Macha

You will love this pepper-infused oil made with hot peppers, garlic and peanuts. It is delicious drizzled on just about anything and stores well in your refrigerator or freezer.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
1 ½ cups
Hummus (no tahini)
Bowl of hummus with a lemon slice served with carrot sticks, tomatoes and broccoli.

Hummus (no tahini)

Simple yet delicious homemade hummus dip, made without tahini.
Prepare:
5 minutes
Makes:
2 cups
Low-Fat Tartar Sauce
Small bowl of tartar sauce with a vegetable patty.

Low-Fat Tartar Sauce

A healthy homemade tartar sauce with fresh herbs and tangy mustard, perfect to serve with seafood.
Prepare:
5 minutes
Makes:
½ cup
Plant Part Salad
Wooden bowl filled with a variety of raw vegetables.

Plant Part Salad

Kids learn the parts of a plant and how to make a tasty salad with this recipe.
Prepare:
15 to 20 minutes
Makes:
12 cups
Kitchen Scraps Vegetable Broth
Pot full of water with vegetables and herbs.

Kitchen Scraps Vegetable Broth

Use leftover veggie scraps to make a delicious broth to use in soups or cooking beans and grains!
Prepare:
15 minutes
Cook:
40 minutes
Makes:
6 to 12 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.