Apricot and Harissa Roasted Butternut Squash

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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.

Prep Time10

Cook Time30

Course: Appetizer, Lunch, Main Course, Sides

Cuisine: All

Servings:

Calories: 219kcal

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.