Try something new with this sticky harissa hasselback roasted squash. Packed full of Moroccan-inspired flavours, it’s the perfect alternative to a nut roast. Blitz cannellini beans until smooth and stir through Moroccan hummus. Finish with plenty of fresh herbs and caramelised pecans for crunch.
Marks & Spencer
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45MIN
Total time
Ingredients
Servings
4
1
large butternut squash
2 tbsp
M&S rose harissa paste
1 tbsp
M&S Collection fig vinegar
plus extra to garnish
1 tin
(400 g)
(400 g)
M&S cannellini beans in water, rinsed, drained
85 g
M&S Moroccan style houmous
50 g
M&S Collection caramelised pecans, roughly chopped
1 handful
mint, leaves picked
1 handful
parsley, leaves picked
