Squash season means I start eating ample amounts of butternut squash, mainly in the form of soup or this salad. But this year, I’m trying to get out of my squash rut and cook with a wider variety, like delicata, acorn, and spaghetti. Because it’s so tender and requires no peeling, delicata is my new favorite. And this dish is my current obsession–delicata rounds roasted in homemade harrisa, then served family-style on a wood board and sprinkled with roasted pepitas, creamy feta, fresh mint and a generous drizzle of honey. This would make an amazing appetizer or side dish for a dinner party–just set it on the table and let guests help themselves!
Harissa-Roasted Delicata with Feta, Mint & Honey
1 delicata squash, skin left on, cut crosswise into rounds and seeds scooped out
4 cloves of garlic, crushed
1 large tablespoon harissa paste
1 tablespoon olive oil
1/2 tablespoon brown sugar
Sea salt and black pepper
Heaping handful of raw pepitas, toasted
Fresh feta, crumbled
Fresh mint leaves
Honey, for drizzling
Preheat oven to 400 degrees. Place the garlic, harissa, olive oil, brown sugar, salt and pepper in a bowl and mix to combine. Add the delicata slices and toss with hands to coat well. Place the squash on a baking tray and roast about 30 minutes or until golden and tender. To serve, sprinkle with pepitas, feta, mint and drizzle with honey.