Honey Harissa Glazed Squash
Colorful and festive, this yet super elegant sweet, sour, and slightly spicy roasted delicata squash is a perfect appetizer, salad, or side dish to add to your holiday menus. It’s vibrant and full of antioxidants, good fats, and deliciousness that will surely impress any guest.
Ingredients
HONEY HARISSA GLAZED SQUASH
2 delicata squash
6 TBSP | 84 grams raw honey
2 TBSP | 28 grams harissa
4 TBSP | 56 grams browned butter, melted
4 TBSP | 56 grams red wine vinegar
kosher salt
freshly cracked black pepper
BROWN BUTTER TAHINI SAUCE
3 TBSP | 42 grams browned butter, melted
2 TBSP | 28 grams lemon juice
2 TBSP | 36 grams tahini
3 tsp | 21 grams honey
1 tsp | 7 grams Dijon mustard
1/2 tsp | 2 grams salt
LEMON YOGURT
5.3 oz | 150 grams Greek yogurt
1 TBSP + 1 tsp | 20 grams lemon juice
1 TBSP | 14 grams honey
TO SERVE
pickled onions (see recipe on my channel)
pomegranate seeds
parsley leaves
mint leaves
browned butter, melted
Preparation
1. Preheat oven to 425F.
2. Start by browning 1 - 2 sticks of unsalted butter. I always like to keep a little around, so I usually do extra.
3. In a large bowl, mix together all ingredients for the Honey Harissa Glazed Squash.
4. Cut squash in half lengthwise and remove seeds with a spoon. Cut squash into 1/2” half moons. Add to bowl with glaze. Season with salt and pepper and toss to thoroughly coat.
5. Transfer to a sheet pan brushed with a little of the brown butter, making sure squash pieces are in a single layer. Roast in preheated oven for 15 minutes and then brush with remaining glaze. Roast for another 15-25 minutes until soft and nicely golden browned on the bottoms.
6. Prepare the Brown Butter Tahini Sauce: whisk together all ingredients in a small bowl. Set aside until ready to use (if the butter cools, you may need to rewarm the sauce slowly in the microwave or you can thin with a little water).
7. Prepare the Lemon Yogurt: mix together all ingredients in a small bowl. Set aside until ready to use.
8. To serve: spoon the lemon yogurt on the bottom of a serving plate. Top with Honey Harissa Glazed Squash, pickled onions, and pomegranate arils. Drizzle Brown Butter Tahini Sauce over everything. Finish with parsley and mint leaves and an extra drizzle of melted brown butter.
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