Tender wedges of fiery roasted winter squash make a delicious side for a holiday dinner.
If you’re looking for a versatile fall vegetable, squash certainly does the trick. From soups and starters, to salads, sides and even desserts, you’ll find this seasonal favorite in all kinds of dishes.
What I have for you today is a simple side filled with fire and spice and hint of sweetness. It’s a vibrant medley of roasted winter squash punctuated with the heat of spicy harissa.
The process starts by giving your best chef’s knife a good workout. The squash is cut into wedges then tossed with a blend of olive oil, harissa and spices. The sweetness of the squash is balanced by the fiery heat of chili peppers and earthy depth of both cumin and coriander.
Into the oven they go to roast and caramelize, where they get wonderfully tender. There they end up lightly browned around the edges, the flesh tender and easily separating from the skin. Once out, creamy feta is crumbled on top for a salty bite and a sprinkle of chopped mint adds a pop of freshness.
You can make this side with and blend of squash you’d like but I choose acorn and carnival squash for their smooth fine textured flesh. Toss leftover squash pieces with some greens and a quick vinaigrette the next day for an easy lunch.
Perfect for the holiday table, or any night of the week I’d say.