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.
Grind walnuts in a food processor until the consistency of very rough breadcrumbs. Mix together with the breadcrumbs, mint and salt and set aside.
In a small bowl, whisk together harissa and olive oil.
Brush harissa mixture over the tops of the butternut squash slices. Sprinkle evenly with the walnut and breadcrumb mixture and pat down slightly.
Put in the oven and bake for 30 minutes, or until squash is tender and breadcrumbs are golden brown.
Remove from the oven and serve.
Notes
Parve, Vegan and Vegetarian
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/harissa-roasted-butternut-squash-and-a-thanksgiving-blog-hop/