28 Oct Roasted Acorn Squash With Harissa
My daughter is a big fan of roasted winter squash. I try really hard not to do my happy dance every time she eats it. Apparently, tweens don’t want to please their parents. So, on I go with my Oscar-winning performance of neutrality. For acorn squash, I usually cut it into pieces and brush on some olive oil. Then I shower it with grated Parmesan. Roast it for 30 minutes in a 400F oven, and you’ve got a tween-pleasing, vegetable side dish.
This time, I wanted a flavouring that would balance out the sweetness of the squash. I turned to harissa, which is a North African spice blend.
The version I used had salt, chilies, cumin, caraway seeds, coriander and spearmint leaves all crushed together for a potent blend.
Squeeze some lime juice for extra zing. What’s your favourite way to enjoy acorn squash?