Harissa Roasted Butternut

Sweet and spicy harissa oven-roasted butternut, served with a herby, rich tahini dressing. This is a dreamy combination!

Butternut slices are brushed or coated with a harissa paste before oven-roasted until sweet, with caramelised edges.

The harissa paste is somewhat spicy and fragrant, but not too spicy as the sweetness of the butternut and herby tahini sauce balance the flavours beautifully.

Absolutely divine as a side, in a salad or as it is.

BUTTERNUT SQUASH

I used a golden butternut squash in this recipe, but I am sure this will be delicious with most types of squashes or pumpkin.

HOW TO PREPARE THE SQUASH

Scrub the butternut and pat try. You can peel the butternut, but I personally prefer keeping the skin on as it helps the butternut keep its shape and also happens to be very nutritious. It adds plenty of fibre and is a rich source of vitamin A.

Cut the butternut in half lengthwise. Place each half-cut side down and slice them into halfmoon disks, about 1-centimetre-thick disks. Remove the seeds if you like, but you can also keep them in.

NO FOOD WASTE

The seeds are edible too. Once removed, clean the seeds, pat them dry and drizzle with a bit of olive oil, sea salt and black pepper. Roast in the oven for a few minutes until crispy. These crispy seeds are delicious sprinkled on salads or nourish bowls. Or simply as a savoury snack or with this harissa roasted butternut.

HARISSA PASTE

Harissa paste is one of my favourite condiments to cook with, as it is versatile and utterly delicious!

It originated from North African and is a spicy sauce or paste commonly made with ingredients such as red chilli, garlic, spices and an acid (vinegar or lemon juice).

It is spicy, smoky and very flavourful.

THE DRESSING

The sauce is made with tahini paste, garlic, lemon juice, fresh herbs, sea salt and black pepper.

I used fresh parsley and fresh basil in this sauce, but fresh coriander or a bit of mint will be delicious in this too.

The fresh, herby sauce is a beautiful contrast to the spicy, fragrant harissa and the sweetness from the roasted butternut.

MORE RECIPS TO TRY

Oven-roasted Cabbage Wedges

Grilled Zucchini with yoghurt

Spicy Cauliflower Bites with a Garlic Dip

Baked Sweet Potato Fries

Smoky Corn Ribs

HARISSA ROASTED BUTTERNUT

Sweet and spicy harissa oven-roasted butternut, served with a herby, rich tahini dressing. This is a dreamy combination!

SERVES: 4

TIME: 40 min

INGREDIENTS

FOR THE BUTTERNUT

• 3 tsp harissa paste (homemade or store-bought)

• 1 medium size butternut

• 2 tsp extra virgin olive oil

• fine sea salt and black pepper to taste

FOR THE TAHINI DRESSING

• 3 tbsp tahini paste

• a handful fresh basil/parsley (I used a mix of both)

• 1 garlic clove, crushed or finely diced

• juice from 1/2 lemon

• sea salt and black pepper to taste

• water, as needed

TO SERVE

• fresh parsley, roughly chopped

• a few tbsp sesame seeds

INSTRUCTIONS

1. Preheat the oven to 200C.

2. Scrub the butternut and pat dry.

3. Cut the butternut in half, lengthwise. Place each half cut-side down and slice into halfmoon disks, about 1-centimetre in thickness. Remove the seeds if you like, but you can also keep them in.

4. Mix the harissa paste and olive together. Using a cooking brush or your hands brush the butternut pieces all over with this mixture.

5. Spread out the pieces on a baking tray and season with sea salt and black pepper.

6. Place the tray in the preheated oven and roast at 200C for about 20 - 30 minutes or until cooked to your liking. If you like a bit of caramelisation on the butternut you can always put the butternut under the grill for a few minutes.

7. In the meantime, make the tahini dressing: Blend the tahini, fresh herbs, garlic, lemon juice, salt, black pepper and 4 tbsp water for a few seconds. The sauce doesn't need to be completely smooth, but that is up to you. I used a handheld stick blender, but you can also use a high-speed blender.

8. Add more water as needed until the consistency you prefer. Taste and adjust to your liking

9. Transfer the roasted butternut onto a serving dish. Sprinkle with fresh parsley and a few sesame seeds.

10. Drizzle with the tahini dressing and enjoy!

HAVE YOU MADE THIS?

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