Roasted Acorn Squash With Harissa - thrive360
For acorn squash, I usually cut it into pieces and brush on some olive oil. Then I shower it with grated Parmesan. This time, I turned to harissa, which is a North African spice blend.
Roasted Acorn Squash, Harissa, Roasted Squash, Squash, recipe, harissa
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roasted acorn-squash with harissa

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.

Roasted Acorn Squash With Harissa

Roasted Acorn Squash With Harissa

Ingredients

  • 1 acorn squash, cut into pieces
  • 2 tbsp olive oil
  • 1 tbsp harissa spice blend
  • 1/2 cup grated Parmesan or Asiago

Instructions

  1. Heat oven to 400F.
  2. Cut the end off the squash. Cut vertically into half. Scoop out the seeds. Then cut into pieces [VIDEO]
  3. Mix the olive oil and harissa together.
  4. Toss squash pieces and spice mix together.
  5. Lay on foil or parchment-lined baking tray.
  6. Shower on grated cheese.
  7. Bake for 30 minutes until fork tender.

 

Squeeze some lime juice for extra zing. What’s your favourite way to enjoy acorn squash?

  • Zannat

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