Maple-Harissa Roasted Squash
I once had a chef job in a cafe where we served Ottolenghi-style salad platters. One of which, every day, would be either roasted aubergines or sweet potatoes, brushed with a spicy-sweet glaze made from equal parts rose harissa and maple syrup. Genius. I’ve used it ever since. It’s especially nice on butternut squash. Served hot from the oven, it makes a nice side dish, and I usually make extra to ensure there are leftovers. A forkful on the side of any plate adds colour, flavour, and fibre. It’s also great with poached eggs, served over room.temp garlic yoghurt with lots of fresh coriander on top for a weekend treat breakfast.
Ingredients
( I never measure for this one - you can eyeball it too)
extra virgin olive oil
salt and pepper
butternut squash, peeled, seeds scraped out, and sliced into inch-thick pieces
rose harissa
maple syrup
Preheat your oven to 200°C. Place your butternut squash pieces onto a baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and cook for about 20 minutes, until fork tender and turning golden brown at the edges. Cool slightly.
Dollop with rose harissa, drizzle with maple syrup, and toss to coat. (I like to do it this way, partially to save time, but also so I get some jagged edges and some mushy bits. If you want to keep the shapes in tact, mix the harissa and maple together first, then brush over each individual piece. Either way, it tastes great.)
