Sweet and sticky harissa roasted squash
Serves 4
“Combining sweet, sticky squash with fiery Cook With M&S rose
harissa and crumbled feta, this delicious veggie dish is simple but so
impressive”
2 butternut squashes
90g Cook With M&S rose harissa paste
3 tbsp honey
5 tbsp extra virgin olive oil
100g feta cheese
5 spring onions, finely sliced
Preheat the oven to 200°C/180°C fan/gas mark 6. Peel the skin from
both the squashes and cut each in half lengthways, removing the seeds.
Place on a board, cut side down. Score marks along the flesh every
half centimetre, quite deeply, but not so deep that the squash breaks
apart.
Mix together the Cook With M&S rose harissa paste, honey and 3
tbsp of the olive oil. Rub 1 tbsp of the harissa mixture over each
squash half, working it into the grooves so it takes on the flavour.
Place in an ovenproof dish, cut side down. Drizzle with 2 additional
tbsp of olive oil and season with salt and pepper. Cover with tin foil
and bake for 40 minutes. Take out and remove the foil. Baste the squash
using the juices from the tray.
Cook without the foil for another 20 minutes, or until the squash is
soft and tender (the time may vary based on the size of your squash).
Remove from the oven, place on a serving dish and drizzle over any
remaining harissa mixture. Serve with the crumbled feta and spring
onions.
