Harissa Roasted Butternut Squash and a Thanksgiving Blog Hop

Harissa Roasted Butternut Squash

I’ve been looking forward to this blog hop for a long time. Thanksgiving is my favorite holiday, and this will be my third year in a row spending it away from home. My Thanksgiving dishes, like all of my cooking, have taken on a Middle Eastern and Mediterranean flare, and this harissa roasted butternut squash is an example of that. It’s flavorful and easy, cozy and, although I originally developed it as a Sukkot side dish (check out the original piece here) it’s perfect for the Thanksgiving table. It’s a great side dish that goes with just about anything. It’s also vegan and could be the centerpiece of a lovely vegetarian meal.For those of you who have been reading the news, my husband and I are fine. I wasn’t even sure I’d be able to get to this post today, but am happy I have. The city where we live, Be’er Sheva, has had a number of rocket attacks over the past few days and things in Israel are heating up. We came to Tel Aviv for the weekend where things are significantly quieter, although they had their first rocket here in 20 years. So I apologize if I’m a little behind in pinning your gorgeous recipes this week. Things here are a little hectic and unpredictable at the moment…

Harissa Roasted Butternut Squash

I’ll be very Thankful indeed if things quiet down enough for us to celebrate Thanksgiving on Thursday. Here’s hoping for peace!

5.0 from 6 reviews
Harissa Roasted Butternut Squash and a Thanksgiving Blog Hop
 
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This parve and vegan side dish would make an amazing accompaniment to any meal, and would be an excellent addition to the Thanksgiving table.
Author:
Recipe Type: Side
Ingredients
  • 1 (2 ¼ pound / about 1 kg) butternut squash
  • ½ cup shelled walnuts
  • ½ cup coarse breadcrumbs
  • ¼ cup chopped fresh mint
  • Salt
  • ¼ cup harissa
  • 2 tablespoons olive oil
Directions
  1. Preheat the oven to 350F.
  2. Wash and halve the butternut squash, remove the seeds, and slice into ¼-inch thick wedges. Arrange on 2 baking sheets that have been lightly coated with olive oil.
  3. Grind walnuts in a food processor until the consistency of very rough breadcrumbs. Mix together with the breadcrumbs, mint and salt and set aside.
  4. In a small bowl, whisk together harissa and olive oil.
  5. Brush harissa mixture over the tops of the butternut squash slices. Sprinkle evenly with the walnut and breadcrumb mixture and pat down slightly.
  6. Put in the oven and bake for 30 minutes, or until squash is tender and breadcrumbs are golden brown.
  7. Remove from the oven and serve.
Notes
Parve, Vegan and Vegetarian
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36 thoughts on “Harissa Roasted Butternut Squash and a Thanksgiving Blog Hop”

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  6. mjskit

    I can’t even begin to tell you how much I love this butternut squash recipe!!! You can bet that it will grace my dinner table at least once during the holidays! I linked up my all time favorite cranberry recipe. My whole family loves it so much that it’s always requested or demanded. 🙂 Thanks for hosting another wonderful blog hop and hope you have a great weekend.

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  17. Stacy

    After experiencing the news about Egypt and all the exaggeration of the press, I figured you were fine but I am glad to hear it just the same.

    Your butternut squash recipe looks lovely and perfect for a fusion Thanksgiving. We don’t go live until next Wednesday, but you should add it to the #CookedinTranslation blog hop where the theme for November is Fusion Thanksgiving. I tried to invite you to join but I guess we need to be Facebook friends. Watch my blog for the post and please link up.

    Stacy

  21. Julia {The Roasted Root}

    I enjoy Thanksgiving too. I love spending time with my huge family and enjoying our traditional dishes as well as new fun dishes we add to the mix. Your harissa roasted butternut looks terriffic! I know my family would love it! Hope you have a great weekend!

  22. Maureen | Orgasmic Chef

    I don’t know many people who live in Israel so when I heard the news I instantly thought of you and how you were handling it all. What a difficult situation to have to live through. Please take care and we’ll all be keeping you in our thoughts.

    This pumpkin looks like a perfect side dish for the holidays.

  25. Shelley C

    I am so glad to hear that you are safe. I have been thinking of you. I hope you can safely return home very soon. Having spent a lot of time in Israel (and I’ve been to Be’er Sheva and to Tel Aviv!), my heart really goes out to you.

  26. Erika

    I continue to be relieved that you and Evan are alright. Love you both to absolute pieces, and I can’t wait to make this!

  28. Jayne Georgette

    I am behind schedule as always, but decided to take a look at the Thanksgiving Blog Hop.
    Everything looks great and I am sure taste delightful too.

    BTW I cannot believe that when you moved to Tel Aviv, it became worse than Be’er Sheva?

    I hope it will be over soon, after Israel get rid off all the millitant and their murderous weapons.

  31. Hannah

    This sounds unbelievable, Katherine, and your photos are stunning.

    We’ve been following the news in Israel closely and thinking of all our friends and family there. So glad you are safe! Wishing you a warm, wonderful and hopefully calm Thanksgiving.

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  34. Susan

    Wow… This recipe looks delis. Just bought a jar of Mina Harissa and can’t wait to make this dish. Thanks for the idea : )

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