Harissa-roasted butternut squash recipe
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
Each serving contains
- Energy
- 790kJ 188.0kcal
- Fat
- 6g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 19g
of the Reference intake
Carbohydrate 28.7gProtein 7.3gFibre 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.
- See more Butternut squash recipes
