Harissa rubbed & oven roasted delicata squash with baby kale and savory pistachio crumble. These were so sweet and delicious!
They are great as a side dish or chilled and added to salad.
Delicata squash are small and oblong with a thin edible skin. You can roast them whole or cut them into slices. They’re also super easy to work with since they’re easy to cut!
I could eat these healthy little rings like candy!
Have you ever tried harrissa? If you love condiments and adding a kick of spice to your meals, you’ll definitely want to!
Harissa is a spicy and aromatic chile paste that’s a widely used staple in North African and Middle Eastern cooking. If you can’t get your hands on some for this dish, you can substitute any chili paste.
Roasted Harissa Delicata Squash
Prep time
Cook time
Total time
Author: Rachel Carr
Serves: 4 servings
Ingredients
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
Instructions
For the Harissa Roasted Delicata Squash:
- Preheat the oven to 350 F.
- Slice the squash in ¼" thick slices. Remove the seeds from each one.
- In a bowl, combine the avocado oil, harrissa and salt. Combine with the squash and toss to coat well.
- Place the delicata slices on the baking sheet and roast for 15-20 mins or until tender.
- Remove from the oven and allow to cool slightly before eating.
For the Pistachio Parmesan
- Place the pistachios, nutritional yeast and salt in a food processor. Pulse until mixture is crumbly and well incorporated.
To serve:
- Place the roasted delicata squash on a plate and garnish with a bit of baby kale, and sprinkle with pistachio parmesan.
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