Tender wedges of spicy roasted winter squash make a delicious side for both the holidays or everyday dinners.
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 heat and a hint of sweetness. It’s a vibrant medley of roasted winter squash punctuated with the heat of spicy harissa.
How to make roasted winter squash slices:
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.
More Squash Recipes:
Spicy Roasted Winter Squash
Tender wedges of spicy roasted winter squash make a delicious side for both the holidays or everyday dinners.
Ingredients
- 1 ½ lbs mixed squash such as kabocha or carnival, seeds removed and cut into 1-inch-wide wedges
- 1 Tablespoon/15ml olive oil
- 1 Tablespoon/11g harissa sauce
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 teaspoon maple syrup
- ¼ teaspoon sea salt
- ¼ cup feta cheese, crumbled (omit for vegan)
- 2 Tablespoons chopped fresh mint
Instructions
- Preheat oven to 425F.
- Toss squash with olive oil, harissa, cumin, coriander, maple syrup and salt.
- Arrange the wedges cut sides down on a baking sheet. Roast squash, tosing squash and switching position of pan halfway through roasting, until squash is tender (about 25-30 minutes).
- Transfer squash to a platter and top with crumbled feta and chopped mint. Serve warm.
Notes
(For Vegan and Paleo omit feta)
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 166Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 268mgCarbohydrates: 23gFiber: 6gSugar: 12gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Sherrie says
These flavors, LOVE this Sylvie!!! xx
Liora (Allthingsloveli) says
Your post gave me the idea of a three course meal with squash being in very dish! too much!? Definitely my favorite food right now and the way you have prepared it looks amazing.
Dr. Jennifer Weinberg MD MPH MBE says
This is a beautiful dish and looks perfect for Thanksgiving! Thank you 🙂
Steph @ Steph in Thyme says
GORGEOUS! I love the fiery flavors and the feta and mint finish. A must try!
Elle @ Only Taste Matters says
My favorite vegetables are always roasted so I am adding this recipe to my repertoire. Also your photography is amazing! Any advice would be most appreciated!
Raia says
Mmm! I'm always on the lookout for new ways to use squash! These look beautiful. 🙂
May says
this looks amazing. I haven't had the change to use Harissa paste much, can't wait to try this!
Nutmeg Nanny says
This squash looks so delicious! I would happily eat a whole tray of this for dinner.
angela@spinachtiger says
I love when food is beautiful. This alone could be dinner.