Butternut squash is roasted and topped with spicy harissa and creamy goat cheese before sizzling under the broiler. Serve this flavorful dish as an appetizer or as a side paired with roasted chicken or lamb chops. Choose a squash with a long neck if possible.

Carolyn Casner
EatingWell.com, April 2021

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Credit: Jason Donnelly

Recipe Summary

active:
20 mins
total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack 6 inches from the broiler. Preheat oven to 425°F. Cut squash neck crosswise into 3/4-inch rounds. Halve bulb, remove and discard seeds and cut flesh into 3/4-inch pieces.

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  • Combine the squash, oil, salt and pepper in a large bowl. Toss to coat. Evenly space the squash on a large rimmed baking sheet. Roast until just tender, 17 to 20 minutes. Remove from the oven.

  • Set broiler to high. Smash each squash piece with the bottom of a mason jar or sturdy glass. Top each piece with goat cheese and harissa. Broil until sizzling and browned in spots, about 3 minutes. Sprinkle with crushed red pepper, if desired.

Nutrition Facts

122 calories; fat 5g; cholesterol 4mg; sodium 257mg; carbohydrates 18g; dietary fiber 3g; protein 3g; sugars 3g; niacin equivalents 2mg; saturated fat 2g; vitamin a iu 16170IU; potassium 536mg.
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