Butternut Squash with Homemade Harissa
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.