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
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/harissa-roasted-butternut-squash-and-a-thanksgiving-blog-hop/