Harissa roasted butternut squash with dates

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  • 2–3 pounds Butternut Squash, cut into 1-inch cubes

  • 2 Tbsp Olive Oil

  • 2–4 Tbsp Harissa Sauce, I used Mina Harissa

  • 1/2 tsp Sumac Powder (optional)

  • 1/2 tsp Garlic Powder

  • 1/4 tsp Cinnamon

  • 1/2 tsp Salt

  • 4–5 Pitted Dates, chopped

  • 1/4 cup Toasted Almonds, or Cashews

  • 1/4 cup Tahini

  • Chopped Parsley, or Cilantro for garnish

Instructions

  1. Preheat oven to 400 degrees and line a baking sheet with foil, or a silicone baking mat.

  2. Toss together the butternut squash, olive oil, harissa, sumac (if using), garlic powder, cinnamon, and salt. Arrange in a single layer on the baking sheet.

  3. Roast the squash for 40-45 minutes, or until the squash is tender, and caramelized on the outside.

  4. Remove the squash from the oven and transfer to a serving dish. Top with chopped dates, nuts, and drizzle with tahini.

  5. Serve immediately, sprinkling the parsley or cilantro right before serving.