Rating: 4.5 stars
3 Ratings
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  • 5 star values: 1

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.

Cheryl Alters Jamison and Bill Jamison
Recipe by Cooking Light November 2008

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Recipe Summary

Yield:
6 servings (serving size: 1 squash wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

113 calories; calories from fat 25%; fat 3.1g; saturated fat 1.4g; mono fat 0.9g; poly fat 0.6g; protein 1.5g; carbohydrates 22.3g; fiber 2.4g; cholesterol 5mg; iron 1.5mg; sodium 167mg; calcium 75mg.
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