Roasted Harissa Delicata Squash
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
For the Harissa Roasted Delicata Squash:
  • 3 medium delicata squash, cut into ¼" thick slices
  • 1 cup baby kale leaves
  • ¼ cup avocado oil
  • 2 Tablespoons harissa
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika
For the Pistachio Parmesan
  • ¼ cup raw pistachios
  • 2 Tablespoons nutritional yeast flakes
  • pinch celtic sea salt
For the Harissa Roasted Delicata Squash:
  1. Preheat the oven to 350 F.
  2. Slice the squash in ¼" thick slices. Remove the seeds from each one.
  3. In a bowl, combine the avocado oil, harrissa and salt. Combine with the squash and toss to coat well.
  4. Place the delicata slices on the baking sheet and roast for 15-20 mins or until tender.
  5. Remove from the oven and allow to cool slightly before eating.
For the Pistachio Parmesan
  1. Place the pistachios, nutritional yeast and salt in a food processor. Pulse until mixture is crumbly and well incorporated.
To serve:
  1. Place the roasted delicata squash on a plate and garnish with a bit of baby kale, and sprinkle with pistachio parmesan.
Recipe by Plant Craft at