Harissa Roasted Honeynut Squash with Tangy Pistachios

5 from 3 votes

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This harissa roasted honeynut squash with tangy pistachios is definitely going to be on repeat. You heard it right, not butternut squash, honeynut squash. Although similar to butternut squash, a honeynut is smaller and more vibrant in color but has a similar flavor profile, making it perfect for the holiday season!

Harissa Roasted Honeynut Squash with Tangy Pistachios

Gluten-free and vegan, this side dish is one of our new favorites, filled with flavor and sweetness from the roasted honeynut squash that are tossed with harissa powder. It is then topped with vinegar-y tangy toasted pistachios. Everything just balances out perfectly together!

Harissa Roasted Honeynut Squash with Tangy Pistachios

What ingredients do you need for this roasted honeynut squash?

Honeynut Squash: As we mentioned, honeynut squash, although similar in taste to butternut squash, is a nice alternative to having a smaller, more vibrant vegetable. We personally love honeynut because you can eat the skins, and they are a tad more easier to prep than a butternut squash.

Harissa Powder: Similar to red pepper flakes, harissa powder is one of our favorite ingredients when it comes to adding depths of flavors and some spice to our cooking. Smokey and fiery, this spice is the perfect punch for our roasted honeynut squash.

Extra-Virgin Olive Oil: We’re going to be seasoning up our honeynut squash with extra-virgin olive oil. You’re welcome to use a replacement like melted butter or avocado oil.

Red Wine Vinegar: Red wine vinegar is going to act as a sort of vinaigrette for our roasted honeynut squash, tossed together with our pistachios, it’s a flavorful tangy topping that adds the perfect amount of acidity to our dish.

Pistachios: Not only do the pistachios add a nuttier flavor, but the added texture and crunch is also the perfect contrast between the soft and creamy honeynut squash with the tangy topping.

Additional herbs and toppings: Feel free to garnish it with fresh thyme leaves or rosemary, or even sage which all will be great here.

Harissa Roasted Honeynut Squash with Tangy Pistachios

Instructions to make this harissa roasted squash with pistachios

Prep and season your squash

  • Preheat your oven to 400 degrees F. With a large sharp knife, cut your squash in half vertically and remove the seeds with a spoon, cut in half again vertically, making 4 vertical pieces of squash per squash. We won’t be peeling our honeynut squash, as you can eat the peels!
  • Line a large sheet pan with parchment paper and transfer your squash to the baking sheet. Drizzle 1/4 cup olive oil onto the honeynut squash on all sides. Then sprinkle the harissa powder, salt, and pepper. Toss completely to combine, placing your squash in a single layer, flesh side down.

Roast your squash

  • Transfer to the oven on the lower rack and roast for 30 to 40 minutes, depending on the size of your squash, flipping halfway.

Making the tangy pistachios and serve

  • In the meantime, make your Tangy Pistachios. In a medium bowl, mix the toasted and chopped pistachios with your remaining olive oil, red wine vinegar, salt, and pepper. Whisk continuously until emulsified and all combined. 
  • Once your squash is fork tender and roasted, transfer to a serving platter, and pour over a heaping drizzling of your Tangy Pistachios, finishing with a pinch more of harissa powder to serve.
Harissa Roasted Honeynut Squash with Tangy Pistachios

Tips, Tricks, and Substitutions

Where can I find honeynut squash?

You can find honeynut squash at most select grocery stores around the Fall, early Winter time, and at local farmers markets. They do have a shorter season than most other squash varieties.

Are there any substitutes for honeynut squash? If you can’t seem to find a honeynut squash where you are, no worries! There are plenty of options for substitutes. You can use a mini butternut squash, delicata squash, acorn squash,or even sweet potato.

How do I store this dish if there are any leftovers?

We recommend placing any leftovers in an airtight container and placing them in the refrigerator for the 3 to 4 days. When you’re ready for it, you can place it in the microwave. Or you can warm it back up in the oven, and enjoy!

I bought too many honeynut squash! What are some other recipes I can make?

We love this question! Our favorite way to utilize honeynut squash is by making soup, or any other roasted varieties. We also have a few other recipes with honeynut squash that are perfect when squash are in season! Try out our Honeynut Squash Risotto with Fontina and Sage or even our Stuffed Honeynut Squash with Couscous and Feta.

Harissa Roasted Honeynut Squash with Tangy Pistachios

Check out some mains and proteins to pair with this side dish!

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Harissa Roasted Honeynut Squash with Tangy Pistachios
5 from 3 votes

Harissa Roasted Honeynut Squash with Tangy Pistachios

This harissa roasted honeynut squash with tangy pistachios is definitely going to be on repeat, and is perfect for the holidays.
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 4

Ingredients 

  • 8 small honeynut squash, or 4 large
  • 1/2 cup extra-virgin olive oil, divided
  • 1 tablespoon harissa powder, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 1/2 cup finely chopped pistachios, toasted
  • 2 tablespoons red wine vinegar

Instructions 

  • Preheat your oven to 400 degrees F. With a large sharp knife, cut your squash in half vertically and remove the seeds with a spoon, cut in half again vertically, making 4 vertical pieces of squash per squash. We won't be peeling our honeynut squash, as you can eat the peels!
  • Line a large sheet pan with parchment paper and transfer your squash to the baking sheet. Drizzle 1/4 cup olive oil onto the honeynut squash on all sides. Then sprinkle the harissa powder, salt, and pepper. Toss completely to combine, placing your squash in a single layer, flesh side down.
  • Transfer to the oven on the lower rack and roast for 30 to 40 minutes, depending on the size of your squash, flipping halfway.
  • In the meantime, make your Tangy Pistachios. In a medium bowl, mix the toasted and chopped pistachios with your remaining olive oil, red wine vinegar, salt, and pepper. Whisk continuously until emulsified and all combined.
  • Once your squash is fork tender and roasted, transfer to a serving platter, and pour over a heaping drizzling of your Tangy Pistachios, finishing with a pinch more of harissa powder to serve.

Nutrition

Calories: 240kcal, Carbohydrates: 0.02g, Protein: 0.003g, Fat: 27g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Sodium: 1mg, Potassium: 3mg, Vitamin C: 0.04mg, Calcium: 1mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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