Harissa Roasted Butternut Squash and a Thanksgiving Blog Hop

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.

Harissa Roasted Butternut Squash

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
This parve and vegan side dish would make an amazing accompaniment to any meal, and would be an excellent addition to the Thanksgiving table.
Recipe Type: Side
  • 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
  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.
Parve, Vegan and Vegetarian

If for any reason the blog hop code doesn’t show up, enter your link here instead.


  1. Wow, this sounds fantastic. I love the contrast of the sweet squash and the harissa…plus that mint! Mmmm…

  2. Glad to hear that you are safe! Have a good weekend!

  3. 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.

  4. I really like these flavors paired with Butternut Squash – I have to try this. Stay safe Katherine and Happy Thanksgiving!

  5. Thanks so much for hosting! I hope you have a fantastic Thanksgiving!

  6. Wow. I am glad to hear you are safe, and hope that you avoid any trouble. Thinking of you during this crazy time…. by the way that squash looks delightful. 🙂

  7. Glad you’re safe. I just got a butternut squash in my CSA and was wondering what to try. This is it! Thank you.

  8. Your squash recipe looks gorgeous and delicious! Thank you for a wonderful Thanksgiving-themed link up, and I am very glad you are safe and well.

  9. So glad to hear your safe!

    And of course, thanks for another delicious recipe!

    Happy Thanksgiving!

  10. Good to hear that you and your husband are safe 🙂

  11. 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.


  12. What a wonderful squash recipe and as always a great foodie blog hop, Katherine! I hope you have a wonderful Thanksgiving!

  13. Glad you all are safe!!! xo

  14. Glad to hear you are safe and hope for everyone’s sake it calms down soon. What a great idea for a pumpkin recipe, harrisa sound like such a perfect pairing!

  15. 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!

  16. 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.

  17. I love roasted butternut squash, what a delicious side dish!

  18. Katherine – hoping for peace as well. Be well.

  19. 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.

  20. 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!

  21. Stay safe lady…your poor mother, I’m sure she’s worried sick. This is, as always, beautiful. Love your ability to take simple ingredients and bring them to life. Keep us posted how everything is over there!

  22. 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.

  23. Mmm, looks delish! What a great round-up, too – so many amazing recipes! 😀

  24. I love the flavor combos here!

  25. 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.

  26. Really glad to hear you’re OK! I’ve been wondering about that. Squash + spicy is such a nice flavor combo – this looks wonderful! Happy Thanksgiving.

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


  1. Herbed Wheat Dinner Rolls - [...] recipe is linked with Thanksgiving Blog Hop, Weekend Potluck. Filed Under: bread, Christmas, side…
  2. Cranberry Apple Pecan Stuffed Sweet Potatoes - [...] recipe is linked with Thanksgiving Blog Hop. Filed Under: apples, cinnamon, side dish…
  3. » Whipped Pumpkin Maple Mascarpone Cream Cheese Sumptuous Spoonfuls - [...] Strut your Stuff Saturday, Melt in your Mouth Monday, All Things Pumpkin, French Cuisine Friday, KM’s Thanksgiving Bloghop and the Fall Recipe Roundup.…
  4. » Cranberry Pecan Salad with Goat Cheese Sumptuous Spoonfuls - [...] Thursday, Thursday’s Treasures, Foodie Friday Recipes, Recipe Box Linkup, KM’s Thanksgiving Bloghop and All my Bloggy Friends. Share [...]
  5. » Spiced Cranberry Rum Bread with Walnuts Sumptuous Spoonfuls - [...] it Up Monday, Totally Tasty Tuesday, Wonderful Food Wednesday, Foodie Friday Recipes, KM’s Thanksgiving Bloghop and Clever Chicks Bloghop.…
  6. Tunisian-Inspired Chickpea and Potato Salad | recipe from FatFree Vegan Kitchen - [...] on FatFree Vegan Recipes Vegan Harissa Pumpkin from VegFusion Harissa Potatoes from Herbivoracious Harissa Roasted Butternut Squash by Katherine…
  7. Middle Eastern Mezze | Phil G Welch - […] I have recently developed a taste for Middle Eastern/North African spices. Normally I like to use cumin, coriander, or…

Leave a Reply

Rate Recipe:  

Don't miss a single post on KatherineMartinelli.com! Sign up for email updates