Roasted to perfection, our butternut squash pairs exquisitely with our homemade harissa sauce, infusing each bite with a balance of smoky, spicy, and sweet flavors. This culinary masterpiece captures the essence of autumn, bringing warmth and depth to your table with its rich and aromatic profile. Whether served as a hearty side dish or a flavorful main course, our butternut squash with homemade harissa is sure to tantalize your taste buds and leave you craving more.

Butternut Squash with Homemade Harissa

Food and Wine
Elevate your seasonal dining experience with Butternut Squash infused with Homemade Harissa, where tender squash is coated in a fiery homemade harissa sauce for a burst of bold flavors. This delectable dish offers a tantalizing combination of sweet and spicy, perfect for warming up your taste buds during the cooler months.
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Course Side Dish
Servings 6 servings


  • 3 garlic cloves thinly sliced
  • Kosher salt to taste
  • 1 Tbsp tomato paste
  • 1 tsp freshly squeezed lemon juice
  • 1 Tbsp ancho chile powder
  • 1 Tbsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp caraway seeds ground in a spice grinder
  • 1/2 cup extra-virgin olive oil divided
  • 1.5 lb butternut squash peeled, seeded, and cut into 1.5" chunks
  • 2 Tbsp water
  • Freshly ground black pepper


  • Preheat the oven to 375°F. On a work surface, using the flat side of a chef's knife, mash the whole garlic clove to a paste with a pinch of salt.
  • Scrape the garlic paste into a small bowl and stir in the tomato paste and fresh lemon juice. Add the ancho chile powder, smoked paprika, cayenne, cumin and caraway. Gradually stir in 1/4 cup plus 2 Tbsp of the olive oil and season the harissa with salt.
  • In a bowl, toss the butternut squash and sliced garlic with 2 Tbsp of harissa, the remaining 2 Tbsp of olive oil, water, salt, and pepper.
  • Spread the squash in a single layer in an 8-inch square baking dish. Roast in the center of the oven for 1 hour and 15 minutes, or until the squash is tender and browned in spots.


Note: The roasted squash can be refrigerated overnight. Re-warm in a 350°F oven before serving.
This recipe was originally published by Food and Wine.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Do you have a recipe that you’d like to share with our community? Click here to share your recipe now!