Winter squash gets a little pizzazz with the addition of the piquant Moroccan chile paste, harissa. Brands can have differing spice intensities; taste before deciding how much to add. For a variation, replace the harissa with a couple of teaspoons minced canned chipotle chiles in adobo and about one teaspoon of the adobo sauce from the can. If the spice paste drips out of the squash cavity, brush it onto the cut sides.
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.