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Harissa-roasted butternut squash recipe
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27 ratings
Ingredients
- 1 large butternut squash, peeled and cut into crescents 3cm (1¼in) thick
- 2 red peppers, deseeded and cut into 3cm (1¼) pieces
- 3 medium red onions, quartered
- 3tbsp harissa paste
- 200ml (7fl oz) Greek yogurt
- 3tbsp chopped mint
- couscous, to serve
If you don't have any butternut squash, try sweet potato
Each serving contains
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Energy
790kj
188kcal
9%
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Fat
6g
8%
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Saturates
3g
14%
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Sugars
19g
21%
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Salt
0.5g
9%
of the reference intake
Carbohydrate 28.7g
Protein 7.3g
Fibre 5.2g
Method
- Preheat the oven to Gas Mark 5, 190°C, fan 170°C. In a large bowl, toss the butternut squash, peppers and red onions with the harissa until completely coated.
- Arrange the vegetables in a single layer on 2-3 baking trays or in a large roasting tin and season well. Roast in the oven for 30 minutes, until the vegetables are golden and crisp at the edges.
- Meanwhile, combine the Greek yogurt with the mint and a little seasoning. To serve, dollop a few spoonfuls of yogurt over the roasted vegetables. Serve with couscous and the remaining minty yogurt on the side.