This Harissa Roasted Squash is sweet and spicy! The perfect side dish!
At first I was going to do a grilling post today, since it is Labor Day, the sort of unofficial end to summer. Of course, if you have students in school, your summer might have ended a month ago. Even though grilling would be great for Labor Day (and as you read this, I am grilling steaks for Labor Day), I am also ready to transition to fall. These slightly cooler mornings have me thinking of roasts, and soups, and stews. When my CSA gave me a gorgeous white acorn squash (I wish I had taken a photo of it before I sliced it up for this), I went searching for a fall feeling recipe. I went to my favorite go-to Donna Hay and found Harissa Roasted Pumpkin in issue #69 (Jun/Jul 2013). Let me pause here to remind you again of the Donna Hay Magazine app for iPads. It is the best magazine app out there! I am not just saying that because it’s Donna Hay. There is a great recipe index with a thumbnail of every recipe. Each recipe comes with a recipe mode and a cook mode. There are little videos peppered throughout the magazine. It is truly beautiful and so reasonably priced!!
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. The recipe called for a mixture of pumpkin squash and delicata squash. I only had my acorn squash and it worked perfectly.
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 pumpkin squash skin on cut in wedges
- 1 delicata squash skin on cut into 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 squash on a large baking sheet and roast for 35-40 minutes, or until golden and tender. Serve drizzled with the honey.
This week I am linking up with: Merry Monday | Amaze Me Monday | Lou Lou Girls | The Hearth and Soul | The SITS Girls | Wonderful Wednesdays | Full Plate Thursday | Funtastic Friday | Foodie Friday | Saucy Saturdays | Sunday Features