Publised on 28/11/2024. Last Updated on 06/12/2024 by Richard
Roasted butternut squash that's sticky, sweet and a little spicy. Glazed with apricot and harissa, it makes a great fall side or main dish.
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If you’ve ever wondered how to make Roasted Butternut Squash even more irresistible, look no further than this Sticky Roasted Butternut Squash with Apricot & Harissa. Tender, caramelised slices of squash, sticky with apricot jam and packing a punch of heat from harissa. Honestly, it’s got everything you want for your next vegan feast – perfect for a weeknight dinner or as a crowd-pleaser at Thanksgiving or Christmas. Trust me, even those relatives who “don’t get the whole vegan thing” will be going in for seconds.
This roasted butternut is sweet, a little spicy, and totally satisfying. The apricot glaze adds a delightful sticky texture that contrasts beautifully with the crispy, golden brown edges. It’s like nature’s candy but… better! And thanks to the harissa, you get just the right level of heat to keep things interesting. This dish works great as a show-stopping side at your holiday dinner (Thanksgiving, Christmas, New Year’s, you name it), but it’s equally fab when you’re just looking to jazz up a regular Tuesday night. I mean, who wouldn’t want that?
Ingredients you’ll need
Here’s what you’ll need to get this Roasted Butternut Squash party started (and by party, I mean a deeply satisfying dish that makes you question how something so simple can taste so good).
- Butternut squash
- Apricot jam
- Harissa paste
- Lemon juice
- Garlic clove
- Extra virgin olive oil
- Sea salt
- Ground pepper
- Thyme (fresh is best, but dried works too!)
- Roasted almonds
- Flaky sea salt
As usual, the full recipe with quantities is at the bottom of this page in the recipe card, so feel free to scroll down if you’re in a hurry (no judgement here!). But if you fancy sticking around, I’ll walk you through the ins and outs of making this dish truly sing.
How to make this recipe
Now, let’s get down to business – the kind where you end up with a tray of beautifully roasted butternut squash that smells so good you’ll wanna eat it right off the baking sheet (no shame if you do).
- Prepping the squash: First, grab your butternut squash and a large knife. Slice that bad boy in half lengthwise and scoop out the seeds (you can roast them later if you’re feeling fancy). Peel the squash, then slice into semicircles – about 1 cm thick. Lay them out in a single layer on a baking tray lined with parchment paper. The even layer helps them to cook properly.
- Making the sticky glaze: In a small bowl, mix the apricot jam with some hot water to make it smooth. Stir in the harissa paste, lemon juice, minced garlic, a pinch of salt, and a drizzle of extra virgin olive oil. Boom – sticky perfection!
- Roasting: Drizzle that apricot-harissa glaze all over your butternut slices, making sure each piece gets its fair share of the goodness. Roast in a preheated oven at 200°C for 25-30 minutes, flipping halfway through. You’ll know they’re done when they’re tender and golden brown around the edges.
- Finishing touches: Once your squash is roasted to perfection, sprinkle over some fresh thyme and roughly chopped roasted almonds. Finish with a little flaky sea salt and freshly ground black pepper. Done and dusted!
How to customise this Roasted Butternut Squash
This recipe is fab as it is, but you know me – I love a good remix. Here’s how you can tweak it to suit your preferences or what’s hanging out in your cupboard.
- Swap out the squash: Not a butternut fan? (Can’t relate, but fair enough.) You can totally sub in sweet potatoes here. They roast up just as beautifully.
- Ditch the harissa: If you’re out of harissa or not into spicy food, swap it for your favourite spices. Smoked paprika, cumin, or even a bit of chilli powder will do the trick.
- Nut-free option: If you’re dealing with a nut allergy, just top the squash with toasted pumpkin seeds instead of almonds. They’re crunchy, delicious, and a total crowd-pleaser.
- Add some crunch: Fancy a bit more texture? Scatter over some pomegranate seeds at the end. They’ll add a pop of colour and a burst of freshness.
- No apricot jam?: Replace this ingredient with maple syrup and some diced dried apricots. You may also want to add a little lemon zest, to bring out that fruitiness!
How to serve this recipe
While this Roasted Butternut Squash can totally stand on its own, it also plays nicely with others. Here are four recipes from School Night Vegan that you can serve alongside it:
- Vegan Yorkshire Puddings: A festive classic, and perfect for soaking up all the sauce and glaze from your squash.
- Vegan Mushroom Wellington: The perfect centrepiece for a holiday feast, with flaky pastry and a rich mushroom filling.
- Crispy Roast Potatoes: Crispy, golden roasties that are always a hit at the dinner table.
- Vegan Mushroom Gravy: Rich, savoury gravy that pairs beautifully with roasted veggies.
Roasting in Advance?
This recipe is perfect for meal prep! Store any leftovers in an airtight container in the fridge, and they’ll keep for up to four days. To reheat, I recommend the oven or air fryer to preserve that crispiness, but be careful - they'll burn quickly. Reheat at around 150c until bubbling hot.
Vegan Roasted Sweet Potatoes FAQs
Absolutely! Roast the squash ahead and reheat in the oven. They'll crisp up again perfectly.
Leftovers? You’ve got restraint, my friend. Store any extras in an airtight container in the fridge for up to three days.
Yep, but keep in mind it’ll lose some of its texture when defrosted. I’d recommend eating it fresh if possible.
For this recipe, yes. Butternut squash skin doesn’t roast as well as sweet potato skin.
This Sticky Roasted Butternut Squash with Apricot & Harissa is the ultimate combination of sweet, spicy, and savoury. Whether it’s for a holiday spread or just a cheeky midweek treat, you’ll be wanting to make this on repeat. I can’t wait to hear what you think!
If you do try it, please take pictures of your Roasted Butternut Squash and tag @schoolnightvegan on Instagram so I can see your creations! And if you haven’t already, follow me on Substack for more recipes, tips, and updates.
Apricot and Harissa Roasted Butternut Squash
Equipment
- Baking tray
- small bowl
- Parchment paper
Ingredients
- 1 butternut squash
- 1 tablespoon boiling water
- 2 tablespoon apricot jam
- 1 teaspoon harissa paste
- 1 tablespoon lemon juice
- 1 clove garlic minced
- 2 tablespoon olive oil
- 1 teaspoon fine sea salt
- 1 tablespoon fresh thyme chopped
- 3 tablespoon roasted almonds roughly sliced
- Flaky sea salt and crushed black pepper
Instructions
- Preheat your oven to 200°C (390°F). Peel the butternut squash, slice it in half lengthwise, and remove the seeds. Slice each half into semicircles about 1 cm thick. Spread the slices evenly on a baking tray lined with parchment paper.1 butternut squash
- In a small bowl, mix the boiling water with the apricot jam until smooth. Stir in the harissa paste, lemon juice, minced garlic, olive oil, and fine sea salt until fully combined.1 tablespoon boiling water, 2 tablespoon apricot jam, 1 teaspoon harissa paste, 1 tablespoon lemon juice, 1 clove garlic, 2 tablespoon olive oil, 1 teaspoon fine sea salt
- Drizzle the apricot and harissa glaze over the butternut squash slices, tossing to ensure all pieces are well coated. Roast in the oven for 25–30 minutes, turning halfway, until the squash is tender and caramelized.
- Once roasted, remove the squash from the oven and sprinkle with the chopped thyme, roasted almonds, flaky sea salt and black pepper to taste.1 tablespoon fresh thyme, 3 tablespoon roasted almonds, Flaky sea salt and crushed black pepper
- Serve hot as a side dish or over a bed of couscous for a complete meal.
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