Harissa-Honey Delicata Squash
with Herbed Feta-Ricotta Crema, Arugula & Toasted Pine Nuts
A delicious sweet and savory fall side dish.
Ingredients for Harissa-Honey Delicata Squash
2 medium delicata squash (about 1½–2 lb total)
2 tbsp olive oil
1 tbsp The Spice Apothecary Harissa Seasoning
½ tsp kosher salt
1 tbsp honey
1 tsp fresh lemon juice (for finishing)
Herbed Feta-Ricotta Crema
¾ cup whole -milk ricotta
¼ cup dry crumbled herbed feta
1 tbsp extra virgin olive oil
1 tsp fresh lemon juice
½ tsp finely grated lemon zest
Freshly ground black pepper
1–2 tsp water if needed
Arugula & Toppings
2 cups baby arugula
¼ cup lightly toasted pine nuts
1 tsp olive oil + 1 tsp lemon juice
Pinch of salt
Directions
Prepare. Heat oven to 425°F. Halve squash lengthwise, scoop out seeds, and slice into ½-inch half-moons. Leave the edible skin on.
Roast. Toss squash with 2 tbsp olive oil, Harissa, and ½ tsp salt. Arrange in a single layer on a parchment-lined sheet. Roast 15 minutes, flip, and roast 8–10 minutes more. Drizzle with 1 tbsp honey and roast 3–5 minutes until caramelized.
Make crema. Blend ricotta, feta, olive oil, lemon juice, zest, and pepper until creamy. Add water 1 tsp at a time if needed. Taste before adding any salt; feta is salty.
Toast nuts. Toast pine nuts in a dry skillet over medium-low heat for 2–4 minutes, stirring frequently. Remove as soon as lightly golden.
Assemble. Toss arugula with 1 tsp olive oil, 1 tsp lemon juice, and a pinch of salt. Spread crema on a platter, arrange warm squash over it, and add arugula and pine nuts.
Enjoy!
Looking for something else to make with our Harissa Seasoning?
Try our Harissa Chicken., featuring smoky ancho chilis and paprika, a touch of sweetness from dates, and a bright citrusy finish.
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