Harissa Roasted Acorn Squash makes the perfect side dish! Tender, spicy squash is drizzled with honey after roasting for the perfect balance of sweet and spicy!
What is Harissa Paste?
Before I start gushing about how amazing this roasted acorn squash is, I need to make sure you know about harissa paste!
Harissa paste is a North African chili paste. It’s made up of roasted peppers, tomatoes, spices and herbs. It typically includes coriander, cumin and mint. The paste varies from region to region.
If you’ve cooked Southeast Asian and used a chili paste with garlic, think of it as similar to that.
I love it. It adds so much depth to a recipe and just the right level of heat!
Ingredients to Make Harissa Roasted Acorn Squash:
- Acorn Squash – you can actually use any winter squash or pumpkin here. I’ve used pumpkin and delicata squash and a combination of squashes before.
- Olive oil.
- Harissa Paste – I use Mina Harissa Paste, but I’ve heard very good things about this tube of Organic Harissa Chili Paste.
- Brown Sugar.
- Honey – (not pictured) to drizzle on at the end.
How to Make this Roasted Acorn Squash Recipe:
Preheat the oven to 400.
In a large bowl, combine the harissa paste, garlic, olive oil, a little salt and pepper, and brown sugar. Stir to combine.
Cut the squash in half lengthwise and scoop out the seeds. Place the cut sides down on the cutting board and slice into 1 inch half rounds, then cut those into thirds or fourths.
Add the squash to the bowl and toss to combine.
Place the squash on a baking sheet and spread it out to a single layer. Roast for 35 to 40 minutes. Drizzle with honey before serving.
Sweet and Spicy Roasted Acorn Squash!
I confess that I am most likely to roast vegetables just drizzled with olive oil and salt and pepper. While there is nothing wrong with that, they always taste good, sometimes it is worth the tiny bit of effort to step it up a notch.
Seriously, it took maybe 3 extra minutes to whip this up and it was so worth it! I love the sweetness of the squash tempered by the heat of the harissa paste.
This recipe was inspired by a recipe I found in an old Donna Hay magazine. She used pumpkin and delicata squash. Any winter squash will work, though if you use pumpkin or butternut squash, you need to peel them first.
Have some leftover Harissa Paste?
You need to try these recipes using harissa paste:
We make this Harissa and Yogurt Baked Chicken all the time, it’s a family favorite!
It’s also great on these Grilled Beef Skewers!
This Harissa Lamb and Spinach Pizza really ups your pizza game!
You can even use it with an appetizer, like this Bruschetta!
Harissa Roasted Squash
- 8 cloves garlic crushed
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- sea salt and fresh ground black pepper
- 2 acorn squash skin on cut in wedges
- 2 tablespoons honey for drizzling
- Preheat the oven to 400. Place the garlic, harissa, oil, sugar, salt and pepper in a bowl and mix to combine. Add the squash and toss gently until it is evenly coated.
- Place the garlic, harissa, oil, sugar, salt and pepper in a bowl and mix to combine. Add the squash and toss gently until it is evenly coated.
- Spread out in a single layer and roast for 35 to 40 minutes.
- Drizzle with honey before serving.
The was originally published in 2014 and has been updated for 2019.