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
- 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
- Pot Roast Chicken and Vegetable or your favourite protein
- 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.