2 medium acorn squash, each cut into 3 wedges and seeded
1/2 teaspoon kosher salt
3 tablespoons maple syrup
1 tablespoon unsalted butter, melted
1 tablespoon water
1 1/2 teaspoons harissa paste
4 teaspoons sesame seeds
How to Make It
Preheat oven to 400°.
Arrange squash, cut sides up, on a parchment-lined baking sheet. Coat squash lightly with cooking spray; sprinkle evenly with salt. Combine syrup, butter, 1 tablespoon water, and harissa in a bowl, stirring well; drizzle evenly into each squash cavity. Bake at 400° for 30 minutes. Sprinkle squash evenly with sesame seeds; bake 20 minutes or until seeds are toasted and squash is tender.
If you like a hot-sweet-spicy taste, you will love this. What a great flavor! I cannot speak for the harissa (not available in my town) but I substituted chipotles as suggested and it was absolutely wonderful. Served with a simple baked lemon chicken and the CL garlic-lemon broccoli.