Winter squash gets a little pizzazz with the addition of the piquant Moroccan chile paste harissa Brands can have differing spice intensities taste before deciding how much to add For a variation replace the harissa with a couple of teaspoons minced canne
Main Ingredient: Squash
|2 medium||acorn squash; each cut into 3 wedges and seeded|
|1/2 teaspoon||kosher salt|
|3 tablespoons||maple syrup|
|1 tablespoon||unsalted butter; melted|
|1 1/2 teaspoons||harissa paste|
|4 teaspoons||sesame seeds|
|1||1. Preheat oven to 400?.|
|2||2. Arrange squash, cut sides up, on a parchment-lined baking sheet. Coat squash lightly with cooking spray; sprinkle evenly with salt. Combine syrup, butter, 1 tablespoon water, and harissa in a bowl, stirring well; drizzle evenly into each squash cavity. Bake at 400? for 30 minutes. Sprinkle squash evenly with sesame seeds; bake 20 minutes or until seeds are toasted and squash is tender.|
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