Harissa Maple-Glazed Butternut Squash

Harissa Maple-Glazed Butternut Squash is the missing holiday side. Butternut squash is cut into thin hasselback fans, brushed with a sticky maple harissa glaze, roasted until caramelized, then served over herby whipped feta with crushed pecans on top. Sweet, smoky, a little spicy, and so pretty it will steal the table.

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Course: Appetizer, Side Dish

Cuisine: Mediterranean

Keyword: squash

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Calories: 312kcal

Author: Lola Jay

Ingredients

Squash

1 butternut squash halved, peeled, and seeds removed

Maple harissa glaze

½ cup maple syrup
1 tablespoon brown sugar
1 tablespoon harissa or 1 teaspoon red pepper flakes
1 tablespoon extra virgin olive oil
½ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon garlic powder

Herby whipped feta

8 oz feta
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
¼ teaspoon salt or to taste
¼ cup labneh or Greek yogurt
½ cup fresh dill
1 cup loosely packed fresh parsley
1 cup loosely packed fresh basil
½ cup fresh chives

To serve

⅓ cup candied pecans crushed

Instructions

Prep the squash

Preheat the oven to 425F. Cut the butternut squash in half lengthwise, peel it, and scoop out the seeds. Place the halves cut side up on a rimmed baking sheet.
1 butternut squash
Lay a chopstick or metal straw along each side of a squash half. Slice thin cuts across the squash just a little before your knife hits the guide, so the slices stay attached at the bottom. Repeat with the other half.

Glaze and roast

In a small bowl, whisk together the maple syrup, brown sugar, harissa, olive oil, salt, smoked paprika, and garlic powder.
½ cup maple syrup, 1 tbsp brown sugar, 1 tbsp harissa, 1 tbsp extra virgin olive oil, ½ tsp salt, ½ tsp smoked paprika, ½ tsp garlic powder
Place the squash in a parchment-lined baking pan. Brush about two-thirds of the glaze over both sides of the squash, working it into the crevices between the slices. Save the rest for basting.
Roast in the 425F oven for 25 minutes. Pull the pan out and baste the squash with the reserved glaze and any syrupy glaze that has pooled on the pan, getting it back into the crevices. Return it to the 425F oven for another 25 minutes, until the squash is tender and the edges are deeply caramelized.

Make the herby whipped feta

While the squash roasts, add the feta, olive oil, lemon juice, salt, labneh, dill, parsley, basil, and chives to a food processor. Blend until smooth, scraping down the sides as needed. Taste and adjust the salt.
8 oz feta, 1 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, ¼ tsp salt, ¼ cup labneh or Greek yogurt, ½ cup fresh dill, 1 cup loosely packed fresh parsley, 1 cup loosely packed fresh basil, ½ cup fresh chives

Serve

Crush the candied pecans in a zip bag. Spread the whipped feta on a platter, set the squash on top, and finish with the crushed pecans. Serve warm.
⅓ cup candied pecans

Notes

Nutrition facts are only estimates.

Storage

Store leftover squash and whipped feta separately in the refrigerator for up to 3 days. Reheat the squash in a 375F oven until warmed through. Serve the whipped feta cold.

Nutrition

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