Butternut Squash with Homemade Harissa Recipe

Name: Butternut Squash with Homemade Harissa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 garlic cloves, 2 thickly sliced; Kosher salt; 1 tablespoon tomato paste; 1 teaspoon freshly squeezed lemon juice; 1 tablespoon ancho chile powder; 1 tablespoon smoked paprika; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cumin; 1/4 teaspoon caraway seeds, ground in a spice grinder; 1/2 cup extra-virgin olive; 1 1/2 pounds butternut squash-peeled, seeded and cut into 1-inch chunks; 2 tablespoons water; Freshly ground black pepper

Servings: persons

3 garlic cloves, 2 thickly sliced
Kosher salt
1 tablespoon tomato paste
1 teaspoon freshly squeezed lemon juice
1 tablespoon ancho chile powder
1 tablespoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon caraway seeds, ground in a spice grinder
1/2 cup extra-virgin olive
1 1/2 pounds butternut squash-peeled, seeded and cut into 1-inch chunks
2 tablespoons water
Freshly ground black pepper

1
Preheat the oven to 375.
2
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.
3
Scrape the garlic paste into a small bowl and stir in the tomato paste and fresh lemon juice.
4
Add the ancho chile powder, smoked paprika, cayenne, cumin and caraway.
5
Gradually stir in 1/4 cup plus 2 tablespoons of the olive oil and season the harissa with salt.
6
In a bowl, toss the butternut squash and sliced garlic with 2 tablespoons of the harissa, the remaining 2 tablespoons of olive oil and the water and season with salt and pepper.
7
Spread the squash in a single layer in an 8-inch square baking dish.
8
Roast in the center of the oven for 1 hour and 15 minutes, or until the squash is tender and browned in spots.

1344

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 garlic cloves, 2 thickly sliced, Kosher salt, 1 tablespoon tomato paste, 1 teaspoon freshly squeezed lemon juice, and more.

Yes, Butternut Squash with Homemade Harissa falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash with Homemade Harissa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions