Name: Sweet and sticky harissa-roasted squash
Total time: 4200 s
Yield: 4
Ingredients: 2 butternut squash; 90 gram rose harissa paste; 3 tablespoon honey; 5 tablespoon extra virgin olive oil; 100 gram feta cheese; 5 spring onion

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6. Peel the skin from both the squash (2) and cut each in half lengthways, removing the seeds.

Step 2

Place the halves on a board, flat side down. Score marks along the flesh every half centimetre, quite deeply, but not so deep that the squash breaks apart.

Step 3

Mix together the rose harissa (90 g) , honey (65 g) and 3 tbsp of the olive oil (75 mL) . Rub 1 tbsp of the harissa mixture over each squash half, working it into the grooves so it takes on the flavour.

Step 4

Place in an ovenproof dish, flat side down. Drizzle with 2 additional tbsp of olive oil and season with salt and pepper. Cover with tin foil and bake for 40 minutes.

Step 5

Take out and remove the foil. Baste the squash using the juices from the tray. Cook without the foil for another 20 minutes, or until the squash is soft and tender (the time may vary based on the size of your squash).

Step 6

Remove from the oven, place on a serving dish and drizzle over any remaining harissa mixture. Serve with the crumbled feta (100 g) and spring onions (5) .

Sweet and sticky harissa-roasted squash

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