Crispy Butternut Squash with Harissa and Lime
Ingredients
- 1 mediumbutternut squash (about 2 pounds)
- 3 tablespoonolive oil
- 2 tablespoonharissa paste
- 1 tablespoonhoney
- 1lime
- ·salt
- ·black pepper
- ·cilantro (fresh, optional for garnish)
Method
- 01
Preheat oven to 425°F.
- 02
In a small bowl, whisk together harissa paste, honey, 2 tablespoons olive oil, and a pinch of salt until smooth.
- 03
Spread the harissa mixture on a large baking sheet or two smaller ones, creating an even layer.
- 04
Arrange the cubed butternut squash in a single layer over the harissa, tossing to coat well. Drizzle with remaining 1 tablespoon olive oil, season with salt and black pepper, and spread in a single layer.
- 05
Roast for 25 to 30 minutes, stirring halfway through, until the squash is golden, tender, and the edges are crispy and caramelized.
- 06
Squeeze fresh lime juice over the hot squash, taste, and adjust seasoning as needed. Garnish with fresh cilantro if desired and serve immediately.
Spice Tips
Harissa already packs significant heat, but you can dial it up or down. For milder, use just 1 tablespoon harissa and add 1 tablespoon more honey for sweetness. For serious spice, stir in a pinch of cayenne pepper or a few red pepper flakes before roasting. A drizzle of tahini or crème fraîche after roasting mellows the heat beautifully.
Harissa paste brings bold heat and depth—find it in the international or condiment aisle of most supermarkets. If you can't locate it, substitute 1 tablespoon smoked paprika mixed with 1 teaspoon cayenne and a touch of tomato paste. Leftovers reheat well and are excellent over grain bowls or tossed into a salad.