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.
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.
Video
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