Defeat Diabetes

Harissa Hasselback Squash

< 1 min read

This harissa-spiced pumpkin side is loaded with flavour and vitamin A and E  to keep your eyes and immune system strong.

Harissa Hasselback Squash

This pumpkin dish is a showstopper - whip it up when you want to impress.
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Prep Time 15 minutes
Cook Time 55 minutes
Meal Type Side Dish
Cuisine Middle Eastern
Servings 4
Dietary Dairy-free, Gluten-free, Keto, Vegetarian


  • 1 large butternut squash
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • 2 tbsp harissa paste
  • 3 tbsp butter, unsalted; melted
  • ¼ tsp cayenne pepper (optional)
  • 1 garlic clove, crushed
  • 2 tsp thyme sprigs, fresh



  • Preheat the oven to 220°C/400°F and line a baking sheet with baking paper.
  • Slice the squash in hlaf lengthways and remove the seeds. Use a vegetable peeler to peel the pumpkin skin carefully, including any white flesh under the skin.
  • Rub the oil over the squash and season with salt and pepper. Place the squash halves on the baking sheet, cut side down, and roast for 15 minutes until softened.
  • Remove the squash and allow it to cool for 10 minutes. Place two wooden spoons on either side of the squash lengthwise. Using a sharp knife, thinly slice the squash until it reaches the spoon handle (this prevents the knife from slicing all the way through). Repeat with remaining squash half.
  • In a small bowl, stir together the harissa paste, butter, garlic and thyme. Brush half of the mixture on each squash half and return to the oven for 20 minutes.
  • Remove the squash, brush with the remaining harissa butter and bake for 15 to 20 minutes until tender.
  • Remove from the oven and serve on a large platter with Pot Roast Chicken and Vegetables or your favourite protein.


Add pumpkin seeds, feta cheese, and fresh mint for extra garnish.

Nutrition (per serve)

Net Carbs: 11gProtein: 1.6gFat: 12.2gFiber: 5g
Keyword Harissa, Pumpkin

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