If you’ve never tried Harissa, my advice is to run—don’t walk—to your nearest grocery store or spice bar and grab yourself a stash. Because once you get a taste of this fiery Moroccan mixture of crushed hot red chilies, caraway, cumin, coriander, garlic, salt and spearmint leaves, you’ll want to throw this flavour bomb on just about everything.
From a rub on grilled meat, to a spicy addition to your best pasta sauce, Shakshuka, or the way I used it here on roasted vegetables, this bold spice mixture is an addictive way to lend depth to your favourite savoury dishes, and is just the sort of pantry addition itching to be experimented with.
Since I find that roasted squash can easily veer toward being too-sweet, a healthy whack of Harissa is a real game changer. Once I factored in the bit of crunchy coating is gives the vegetables, this spicy side landed a reoccurring role on my fall cooking repertoire.
Since I was feeling a little festive, I crumbled some goat cheese on top, along with a few bright orbs of pomegranate for some extra pizzazz.
1 acorn squash, cut in to wedges
3 Tablespoons Harissa spice blend
2 Tablespoons olive oil
2 Tablespoons crumbled goat cheese*
- Preheat oven to 425°F. Whisk Harissa spice blend, oil and maple syrup in a small bowl.
- Cut the squash in half from top to bottom and scrape out the seeds with a spoon. Cut each half into 4 equal wedges.
- In a large bowl, toss squash wedges with Harissa mixture to coat. Roast for 10 minutes, toss once and continue to roast until squash is tender, 20-25 minutes.