Remember when I did Harissa and Lemon Roasted Carrots
Well today, seeing as I had a Butternut Squash lurking, I thought I'd roast it in some olive oil and be adding some, well, (quite a good couple actually) spoons of Rose Harissa.
Peel and cut the butternut squash into bite sized chunks, drizzle with Olive oil and stir in some Rose Harissa.
Bake in a pre-heated oven at 200c for about 30 minutes - or until the squash is tender.
PS: That isn't all we had for dinner in case you think I've gone on a diet or something, just I'm trying to make my pictures look less busy!